Pumpkin Bread

11. November 2004 Vegetables + Salads 0

Pumpkins are everywhere come Halloween time and my mother always takes one home from her kindergarten school trip. Ah, autumn. If you don’t want to spend the extra effort to bake, feel free to use Duncan Hines Moist Deluxe Butter Recipe Golden mix and follow their instructions on the box instead of using your own flour, baking soda and baking powder.

3 cups fresh pumpkin, shredded
1 cup pumpkin seeds, toasted
2 cups flour
1 tsp baking soda
1/4 tsp baking powder
3 eggs
2 tsps cinnamon
2 tsps nutmeg
half a stick of butter, melted in the microwave
1 1/2 cups sugar
3/4 cup vegetable oil
1/2 tsp salt

1. Preheat oven to 350é while you shred the pumpkin meat.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a large bowl. In a separate bowl, mix sugar, oil and eggs.
3. Combine both mixtures and fold in the pumpkin meat. Pour into a baking pan coated with butter and a little flour. Bake until golden brown. Test the middle section with a toothpick until it comes out clean.
4. While baking, toast pumpkin seeds in a hot skillet with a sprinkle of salt. Sprinkle on top of the pumpkin bread before it completely sets.