I have three HUGE pumpkins from the oh so very beautiful Sinkland Farms on my porch and you better believe I am not going to let my favorite vegetable (that happens to be my favorite color) go to waste! I am going to make this unbelievably delicious bread, hope you do too! Happy Halloween!!
3-1/3 cups all-purpose flour
1-1/4 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon grated orange zest
2 cups puréed pumpkin (fresh or one 15-ounce can)
1/4 cup butter, melted
1/2 cup canola oil
3 large eggs, lightly beaten
1/3 cup molasses
1 cup chopped pecans
-In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel.
-In a second bowl, combine pumpkin, butter, oil, eggs and molasses.
-Make a well in center of dry ingredients; add pumpkin mixture and stir just until mixture is combined and dry ingredients are incorporated. Stir in the pecans.
For bread: Divide batter between two greased and floured 9x5x3-inch loaf pans. Bake at 350°F for 1 hour or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; then turn out on wire racks. Makes 2 loaves.
For muffins:Grease two muffin tins (or use vegetable cooking spray). Fill muffin cups 2/3?s full. Bake in a preheated 400° oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool in tins for 5 minutes; then turn out muffins on wire racks. Makes 20 to 24 muffins.
This recipe can be varied by adding 1/2 to 1 cup of raisins, chopped dates, prunes or apricots. Honey can be substituted for the molasses.
By Leigh Sackett [email protected]
