My mother was an excellent cook who taught me a great deal as she cooked from scratch. Today, both my hubby and I enjoy cooking.
Savory Sweet Breads
While all of the many decorative pumpkins that once graced just about every garden nursery and grocery store during the autumn season are long gone, one need not forget the pumpkin and what can be done with this ingredient until next year.
Who can forget those annual pumpkin patches in church lots where families traditionally take their small children for photo opportunities before taking home a chosen pumpkin to draw upon or carve for Halloween festivities?
Just like the sweet photos that can be enjoyed long after the day of photography has passed, fortunately for us, seasonal, fresh pumpkins are also typically preserved by canning and are available to us year-round.
I was going through my mother's recipe files yesterday and came upon a pumpkin bread recipe given to her by one of her good friends who used to live in San Antonio, Texas, and whom I had met. I decided to try it, and it turned out to be a delicious "keeper" recipe. I know that I will be making it again and thought that I would share it with you.
Health Benefits of Consuming Pumpkin
It is easy to find many well-written, excellent articles pertaining to the health benefits of both the pumpkin and also its seeds, so instead of recanting those statistics, suffice it to say in brief that pumpkin . . . like it says right on the Libby can . . . is an "Excellent Source of Vitamin A and Fiber" and is also "Low in Calories and Fat."
- 1 can (15 ounces or 425 grams) of pumpkin
- 4 eggs
- 3 cups sugar
- 1 cup salad oil (I used light olive oil)
- 2/3 cup water
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- Nuts if desired (I used 2/3 cup ground walnuts)
- In a large bowl, mix the sugar, salad oil, eggs, pumpkin, and water together and blend well. Note: Although the recipe did not call for it, I sifted the flour and spices together.
- Add the dry ingredients to the liquid mixture saving a bit of the flour mixture to mix with the nuts.
- Add the nuts mixed with the remaining flour at the end and pour it into greased bread pans to bake. I spray my bread pans with Pam.
- Bake at 350 degrees Fahrenheit for 60 minutes or until a toothpick inserted into the loaf comes out dry.
- Makes 2 large loaves, 4 medium loaves or 6 small loaves of pumpkin bread.
- Enjoy the pumpkin bread warm out of the oven or cooled. It is delicious either way!
© 2013 Peggy Woods