Tuesday, December 1, 2009

If pumpkin pie is the #1 answer,

Then pumpkin bread is the #2 answer to "What are you going to do with all that pumpkin?" (Hmm, Family Feud flashbacks. Should probably get that checked out.)

While I finished canning the last 20 quarts of pumpkin this afternoon, DS practiced cooking. The good thing about practicing cooking is you usually have something to show for it (and eat!) when you're done. So when my DBIL showed up to get the wood-splitter and drop off a great hay and feed box he salvaged for DH, AJ could share a slice of pumpkin bread and a mug of hot chocolate with his uncle.

The recipe is easy, not too sweet but very tasty and even halfway healthy. DS was especially pleased to learn that it meets required (in other words, Mom's) dietary guidelines for inclusion in breakfast rotation, tho accompanied by a glass of plain milk rather than hot cocoa. The three of us finished a third of the loaf with ease, some will go with DS and me on our field trip tomorrow to the Udvar-Hazy Center and DH will have a few slices to take with his lunch a day or two this week. Then DS can practice making it all over again. I love homeschooling.

AJ's Pumpkin Bread

1-1/4 cup Sucanat or brown sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree *See Note
3/4 cup milk
1-3/4 cups whole wheat pastry flour
1/4 cup corn starch
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped pecans (optional)
1/2 cup raisins

Cream together sugar, butter, eggs and vanilla. Combine pumpkin and milk in a small bowl. Sift dry ingredients together and add to creamed mixture alternately with pumpkin mixture. Fold in nuts and raisins.

Pour into greased and floured bread loaf pan and bake at 350°F. for 45 to 50 minutes.

*If using homemade pumpkin puree, I like to add 1/2 cup of rolled oats (aka Quaker Oats) with other dry ingredients. It keeps the loaf from being too wet and doesn't make the loaf heavy as adding additional WW flour may.

BTW, the final count was 73 quarts of pumpkin, plus 3 cups of pumpkin puree in the fridge. Glad to have THAT done and on to the next project. Don't tell me what it is, let it be a surprise.


sue said...

I happen to love pumpkin bread. Good choice! I like the notion of adding the oats--healthy, plus I bet that tastes great. YUM. Now that is a lot of pumpkin! LOL

Carolyn said...

Well, you know, with Christmas coming, I'm thinking I should start a new tradition and instead of an orange in the toe of their stocking, everyone should get a quart of pumpkin. I mean, it IS orange in color and it'll keep a lot longer than some old citrus, plus it's sourced LOCALLY and I have plenty.

Hmm, why do I suddenly feel like the store mgr from "Miracle on 34th Street" who gave Kris Kringle a list of toys to push because they had overstocked...