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It’s the season of thankfulness, and after reading the pilgrims’ recipe for serving pumpkin, I felt heartily thankful not to be aboard the good ship Mayflower. John Alden and friends baked whole pumpkins in  the ashes of an open fire, then split them open with hatchets and smeared the soft flesh with maple syrup and gobbets of animal fat. Yum.

I’m particularly thankful for this wonderfully moist and tasty version of an old pumpkin bread recipe we’ve enjoyed for many years. I recommend that you double the recipe, though, because you will want to eat the first loaf in its entirety, as soon as it is cool enough to slice (no hatchet required). Enjoy!

Pumpkin Bread

Preheat oven to 350 degrees. Mix together:

  • 1  1/2 cups flour
  • 1/2 tsp salt
  • 3/4 cups sugar
  • 1 tsp baking soda

In another bowl, mix together:

  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice

Combine the wet and dry ingredients, mix until completely moistened but not more than that. Pour into a buttered loaf pan and bake 1 hour or until a bread knife comes out clean. Turn out of pan immediately and cool on a rack. Truly delicious!

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