Our boys have been growing pie pumpkins for a local grocery store. This past fall, we baked and froze several pumpkins that the boys grew; we are using them to make pumpkin bread and pumpkin bars, among other things. (Canned pumpkin also works really well.) This moist, tasty bread has quickly become a family favorite. The boys especially like this in their lunches and for an after-school snack (before basketball & baseball practice).
| Dry Ingredients: |
Other Ingredients: |
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3 1/2 c. flour
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4 eggs |
| 3 c. sugar (or 2 c. sucanat) |
2/3 c. water |
| 1 1/2 tsp. salt |
1 c. olive oil |
| 1 1/2 tsp. cinnamon |
2 c. pumpkin (or 1 can of pumpkin) |
| 1 1/8 tsp. nutmeg |
Walnuts or pecans (optional) |
| 1/2 tsp. ginger |
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| 1/8 tsp. allspice |
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| 2 tsp. soda |
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Sift dry ingredients together. Add remaining ingredients and mix well. Pour into 2 large greased and floured loaf pans. Bake at 350 degrees for 1 hour - 1 hour and 15 minutes. Test for doneness by inserting a toothpick in the middle. When the toothpick comes out clean, the bread is done. Chopped walnuts or pecans may be sprinkled over the top before baking, if desired.
