What do you do with your Halloween pumpkin? Make pumpkin bread, of course!
Cut the pumpkin in half. Remove the seeds and stringy pulp with a large spoon. Place the pumpkin halves on a cookie sheet lined with aluminum foil. Bake it until a fork plunges in easily (about an hour at 350 degrees.)
Let the pumpkin cool and the skin will peel off easily.
Run the pumpkin meat through a blender or food processor until it’s smooth.
You can freeze the leftover pumpkin for pies or more yummy bread.
You can make this recipe with pumpkin, zucchini, applesauce or banana. It’s delicious either way.
3 cups sugar (only 2 C. for applesauce)
1 teaspoon each of cinnamon, nutmeg, cloves
1 cup Wesson oil or olive oil
1 ½ teaspoon salt (2/3 teaspoon for applesauce)
2/3 cup water
2 teaspoon baking soda
3 cups flour
16 ounce pumpkin (or zucchini, applesauce, or banana)
Optional-1 cup pecans
Combine all ingredients in a large bowl. Blend until smooth on high. Pour into three standard loaf pans or five medium loaf pans-greased and floured.
Cook at 350 degrees for 45 minutes to an hour, or longer if necessary. Let cool and remove from the pans–if you can wait that long!
Sally Jadlow writes historical fiction, inspirational articles, poetry, and short stories. She teaches the beginning writers for Kansas City Writers Group. Her books are available at https://www.amazon.com/-/e/B007F5H0H4