Pumpkin bread is not what I think of as “in season” cooking right now. I am ready to be done with winter foods. I am ready for fresh salads, green onions, and peas. But, I have a little while to wait still. And, meanwhile, I have a few things from the fall garden in the freezer that need to be eaten. One of the things I dug out was a perfect 2 cups of pureed pumpkin. I was looking through Nana’s recipes for something to bake and found pumpkin bread — calling for exactly 2 cups of pureed pumpkin.
This recipe made a great pumpkin bread, but I would really consider it a cake with all the oil and sugar. It called for 1 cup of Mazola oil, which not only seemed like a LOT of oil, but made me suspect that she copied the recipe off a Mazola label or advertisement. Anyway, while it may not be heirloom, it was good. I did not use 1 cup of oil, but instead used 1/2 cup melted butter and 1/2 cup applesauce (from my canned stock). I also cut back on the sugar by 1 cup (so used 2 instead of 3 cups). The bread was sweet, but not too sweet, and tender/moist. I’ll make it again because the little ones loved it and it does use up a good bit of pumpkin. Perfect for fall!
Here’s the recipe:
3 cups flour
1 tsp. soda
1 tsp. salt
2 tsp. B.P.
3 tsp. cinnamon
Beat 4 eggs – add 2 cups pumpkin, 1 cup Mazola oil, 3 cups sugar
Then add sifted dry ingredients, ½ cup nuts – optional
Makes 2 loaves
Bake 1 hour at 350 deg.