Pumpkin Bread

From Truckey’s oven, this bread is moist, flavorful, and very autumnal.  All ingredients available at Local Harvest Grocery.

Dry

31/2 cups wheat flour (can mix with white if you’d like)

3 tsp baking soda

1 tsp salt

3 tsp Cinnamon

1 tsp nutmeg

1 tsp cloves

_____________________

Wet

4 eggs

fresh ginger (grate about 1 inch of ginger root)

2/3 cup water

1 can Organic Pumpkin (available at Local Harvest Grocery)

1 cup oil

Bake 50-60 minutes at 350 degrees.  Muffins would be about 20 minutes

I’m going to add fresh cranberries and maybe walnuts to mine. Yum.

 

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2 Comments

Filed under Delicious Tidbits

2 responses to “Pumpkin Bread

  1. anne

    not a comment but a question. how do you use a fresh pumpkin to make this yumminess?

    • doingitlocal

      i would roast two small pumpkins (cut in half and place on cookie sheet) – once soft and mushy, scrape out seeds and remove flesh from skin. mash the flesh and measure out about two cups.

      i would bring the water down to 1/2 cup and add a bit of sugar (the canned stuff will be much sweeter than the fresh stuff) – everything else should be he same.

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