Here is an easy, nutritious recipe you and your children can make using the flesh of a whole pumpkin you’ve chopped and cooked, or a can of pumpkin puree. Both work well. If you use the whole pumpkin, you can prepare it by boiling it in a large pot until tender and then scooping out the seeds before mashing the flesh. You can also roast the pumpkin in the oven like a butternut squash until tender. To save time and make it easier for children to do themselves, use the canned puree. NOTE: Cooked butternut squash can be substituted for the pumpkin in this recipe.
1 C flour (I like to mix white and whole wheat) 1 C. rolled oats (use quick or old-fashioned- NOT instant)
2 t baking soda ¼ t powder 2 t cinnamon ¼ t each of ginger, cloves, nutmeg
3 eggs 1 t vanilla 3/4 C oil ( I substitute applesauce or yogurt for half the oil)
1 C sugar 2 C pumpkin puree 1 C chopped walnuts
- Measure dry ingredients together. Set aside.
- In a large bowl, mix eggs, sugar, oil, applesauce (if using), pumpkin, and vanilla.
- Beat until well mixed.
- Stir in flour until smooth. Add nuts.
- Pour into 2 greased loaf pans and bake for 35-45 minutes. Test with a toothpick to see if it is done. It should be dry after inserting in the middle of the bread.
This recipe also can be used to make muffins. Makes 24 muffins. Bake muffins for 20- 25 minutes. These breads freeze well and can be made ahead of time to give as gifts over the holidays.
For a festive way to serve this cake-like bread, add a scoop of vanilla ice cream or frozen yogurt on a slice and top with whipped cream. It is also delicious spread with cream cheese. HAPPY AUTUMN!