Pumpkin bread

Pumpkin bread

Pumpkin bread

Andrea Wigglesworth of Wyckels Farm mentioned that she was making her pumpkins into bread. I thought that was a great idea – her sugar pumpkins make excellent bread!

Prepare pumpkin:
Take one pumpkin – sugar pumpkin is a good choice. Cut in half, then quarters. Scrape out the stringy inside and seeds. Save the seeds, clean them and roast them! Roast the quarters in 350′ oven for 30 minutes or until cooked through. Cut off the skin. Puree the pumpkin – I used a blender. Weigh out 15 to 16 ounces.

Or use one can of pumpkin puree.

Beat:
4 eggs

Add:
1/2 cup milk
1 cup olive oil
1 cup sugar

Whisk or shake together:
3 1/2 cups all purpose flower
2 cups white sugar
1 cup brown sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/8 tsp. clove

Mix:
Fold the wet ingredients into the dry ingredients.

Bake:
Take two loaf pans and oil them with a bit of olive oil. Divide the batter into the two pans. Bake at 350′ for 70 minutes.


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