Hey, remember all those pumpkins I had to do something with? Let's make pumpkin bread! First I cut, gutted, baked, scooped, strained, and pureed most of the pumpkins yesterday. I still have two more to deal with. Seth was my little helper as usual. If he turns out to be the best at cooking and sewing you'll know who to blame. :)
I ended up with 8 cups of pureed pumpkin so I froze the rest for later. Can you say, Happy Thanksgiving! We even toasted the seeds with cinnamon and a smidge of salt, sugar and nutmeg. Yum.
Want the recipe?
1 15 oz can pumpkin puree (or your own hard earned pureed pumpkin!)
1 cup veg oil
2/3 cup water
3 cups white sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground clove
1/4 tsp ground ginger
1. Preheat oven to 350 degrees. Grease and flour three 7 x 3 loaf pans. (I used to regualr sized loaf pans and cooked for a few extra minutes.)
2. In a large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg,cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. . Pour into prepared pans.
3. Bake for about 50 minutes. Loaves are done when toothpick comes out clean!