The leaves are falling here in Ohio and tomorrow is Halloween. Autumn is a beautiful season. It’s also the time for pumpkins! In the two care packages I sent out a couple of days ago, I included pumpkin bread and pumpkin muffins. Here’s my recipes.
1 16 oz can pumpkin (be sure this is pumpkin and not pumpkin pie starter)
1 cup oil (I use grapeseed oil but any mild oil like canola, safflower, sunflower will work)
2/3 cups cold water
1 tsp vanilla
3 cups sugar
3 1/2 cups whole wheat pastry flour or all purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
1 1/2 tsp salt
Preheat oven to 350 degrees F. Mix together all the wet ingredients (pumpkin, eggs, oil, water, vanilla). Sift/mix the dry ingredients together in a separate bowl (sugar, flour, baking soda, pumpkin pie spice, salt). Add the dry ingredients to the wet ingredients and mix. Pour into two greased bread pans. Bake at 350 for 55-65 minutes, or until a toothpick comes out clean. Cool and enjoy!
I’m still on a pumpkin kick (and my family loves pumpkin also)! I anticipate more goodies from my kitchen in the future! Happy October!