Pumpkin Bread

Ok, can I just say "Yum!" I think I could eat this picture!

Honest, it tastes even better than it looks!

I figured since I taught you how to cook and clean a pumpkin, I should give you something to do with it. And if you don't feel like making the pumpkin yourself, feel free to buy a can! I'll never know! :o)

This is a super easy bread recipe. It reminds me of a zucchini or banana nut bread in that is it really moist and, like the zucchini bread, has a good spice to it.

Ingredients:
2 cups fresh or canned pumpkin (this is one regular sized can)
1/2 cup vegetable oil (or canola, that's what I use)
1 egg
2 cups sugar
3/4 tsp. cinnamon (more if you like)
1/2 tsp. pumpkin spice (more if you like)
3/4 tsp. salt
2 tsp. baking soda
2 1/2 cups flour (white, wheat or half and half)
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)

Instructions:

1: Preheat oven to 350' on bake. Grease a bunt pan, one regular sized bread pan, or two mini bread pans. I would think you could do this in a muffin tin but I have never tried it to know how many it would make or how long to bake it. I would guess at least a dozen and probably 30 minutes.

2: Mix all but the last three ingredients together till smooth. Then add in the last three and mix till smooth again.

3: Pour into the pan/pans and spread evenly. For the bunt or regular sized bread pan-bake at 350' for 1 hour and 30 minutes. For the mini loafs- bake at 350' for 45 minutes to 1 hour.

You can't see it in the picture, but it was still steaming. :o) I am impatient!

4:Remove from oven and allow to cool for 10 minutes in the pan. Turn out onto a cutting board and force yourself to give it at least a few more minutes before cutting into and taking a big bite.

This is really good with a little butter on it! Have it for dessert, for breakfast along side bacon and eggs, or for an afternoon snack. It is yummy no matter when you try it! It's spicy, moist and you can still see little orange bits of pumpkin! Mmmm. I think I will go have me another piece now!