Being abroad for such an extended period of time has made me want for things that are all too American. What more tastes like home than any creation that brings back memories of Thanksgiving feasts gone by. Pumpkin celebrates the season, of family, of friends and the comfort of home. This is one of my favorite pumpkin recipes, but frankly it is really hard to choose just one!

Ingredients
2/3 cup whole wheat pastry flour
½ cup rye flour
½ tsp baking powder
¼ tsp baking soda
½ tsp ground cardamom
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp clove
½ tsp ground ginger
¼ tsp sea salt
1 cup squash puree
½ cup honey
2 eggs
¼ cup sunflower oil
2 tsp whiskey
½ tsp vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease an 8 inch loaf pan with sunflower oil and set aside.
In a medium mixing bowl combine all the dry ingredients, flour, baking powder, baking soda, cardamom, cinnamon, nutmeg, clove, ginger and salt. Set to the side.
In an electric mixer cream together wet ingredients, squash puree, honey, eggs, sunflower oil, whiskey and vanilla. Turn of mixer and add the dry ingredients. Beat at low speed until combined.
Pour batter into prepared loaf pan and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in pan 10 minutes before removing to a metal cooling rack.

Cardamom Cream Cheese Frosting
½ cup heavy whipping cream
½ cup cream cheese
¼ cup powder sugar
¼ tsp ground cardamom

Directions 
In a metal bowl whip the heavy cream until stiff peaks form. Set aside. In another small mixing bowl cream together the cream cheese, powder sugar and cardamom. Fold the heavy cream into the cream cheese mixture. Top the cooled quick bread and enjoy!