Wednesday, August 31, 2011


Tomorrow is September 1st, which means that the official start of Fall is right around the corner.  The weather this week (aside from Hurricane Irene, of course) has been beautiful.  Crisp mornings, blue skies and sunshine in the afternoon, and cool cricket-filled evenings.

On Monday when the power came back on, I had the urge to cook and bake since I hadn't been able to at all the day before.  There was a lonely can of pumpkin in my cabinet from last fall that had survived the year (and the move!), and I knew that it had to be put to good use.

Pumpkin Bread
Makes 2 loaves


  • 3 1/2 cups white whole wheat flour
  • 1 t baking powder
  • 2 t baking soda
  • 1 t cinnamon
  • 1 t allspice
  • 1/2 t salt
  • 2 cups pumpkin
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 flax eggs (1T flaxseed + 3T water for each "egg"...I just didn't have any eggs on hand!)
  • 1 cup each walnuts and raisins (optional)


1) Preheat oven to 350 degrees.
2) Spray 2 loaf plans with cooking spray.
3) In medium bowl, mix together the flour, baking powder, baking soda, cinnamon, allspice, and salt.  Set aside.
4) In another bowl, use an electric mixer (or super-human strength) to combine the pumpkin, oil, sugar, and eggs.  Mix until well blended.
5) Add dry ingredients and mix well.
6) Stir in walnuts and raisins if desired.
7) Divide batter equally between loaf pans and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
8) Cool in pans on a wire rack for 15 minutes and then remove from pans to cool completely.

Now, if I could only find a pumpkin beer and a pumpkin coffee/latte, we'd be in business!

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