Pumpkin Bread

November 18, 2011

Fall always brings to my mind harvest goodies…especially as we get closer to Thanksgiving. One of my favorite treats is a nice warm slice with a pat of butter melting in the center of the spicy, cinnamon goodness of pumpkin bread.

Carrying on a Thanksgiving tradition, I like to cook down my own pumpkin. I quarter a large pumpkin, place it in a large roasting oven, pour approximately 1 1/2 inches of water in the bottom, and roast at 300˚ F for 2-3 hours. (This may also be done in a conventional oven, but take care to ensure that the water in the pan does not evaporate.) When it is soft to the touch, I scoop out the "meat" of the pumpkin and puree. 

Here is my favorite recipe:

3 c. flour
2 c. sugar
½ tsp. salt
1 tsp. baking soda, scant
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
2 c. pumpkin
2/3 c. vegetable oil (For a low fat variation, cut the oil in half & substitute more pumpkin.)
3 eggs, slightly beaten

Mix together. Put in two large bread pans. Bake in a preheated 350 degree oven for about one hour. For muffins, bake for 20-30 minutes at 350.

Enjoy!

Sarah G
Blue Springs North Branch