Pumpkin Bread

Remember those pumpkins Jamey planted that had the potential to weigh 100lbs.? Well, thankfully, they didn't reach their potential weight. We had a nice variety of sizes and shapes of these pumpkin-looking pumpkins. They adorned our front porch steps, our back doors, along the back of the house and where ever else we could find homes for them. Between harvest and Thanksgiving, we made 6-8 pumpkin pies, but mostly they were decoration.

Until after Thanksgiving. At this point, they were no longer proper seasonal decoration and some of them were beginning to rot. Jamey chopped up the ones that were still good, steamed and then mashed them. He froze about 8 quarts of pumpkin.



I made a few batches of pumpkin bread this past week to give as gifts to a few friends and neighbors. It feels so good to be back in the kitchen- and actually enjoying it:-). I use my mom's pumpkin bread recipe. If you are careful not to over bake it, it is a wonderful, spiced, moist bread. The recipe is posted below.


Mom's Pumpkin Bread

2 2/3 c. sugar
2 c. pumpkin
2/3 c. water (Only add the water if using store bought canned pumpkin. Real pumpkin that has been steamed, retains enough water.)
2/3 c. oil
3 eggs
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger

Blend the above ingredients in the bowl of your electric mixer. In a separate bowl, combine:

3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 3/4 tsp. salt
1 c. nut meats (optional)
1 c. dates or raisins (optional)

Add the dry ingredients, nuts and fruit to the wet ingredients. Blend until just combined. Pour into greased bread pans and bake at 350 degrees for 40-50 minutes or until knife comes out just clean. Do not over bake. This bread freezes well.

Makes 2 large loaves, 3 medium loaves or 6 small loaves.

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