Recipes

A wonderful loaf for Fall!

by Joanne Frazer

• This makes one 9x5 loaf. If using your own pumpkin puree, make sure you have taken the moisture out by placing it into a cheese cloth lined colander covering it completely, place a plate on top, weight that down and drain it for 1-2 hours before using in any dessert recipes.

2 cups flour                                                      1 cup cooked and pureed pumpkin

2 tsps baking powder                                       1 cup sugar

½ tsp baking soda                                            ½ cup milk

1 tsp salt                                                          2 eggs, slightly beaten

1 tsp ground cinnamon                                      ¼ cup butter, softened

1 tsp ground nutmeg                                         1 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Sift together first six ingredients. In mixing bowl, combine pumpkin, sugar, milk, and eggs. Add dry ingredients and butter, mixing until just moistened. Stir in nuts. Spoon into well-greased 9x5-inch loaf pan. Bake 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Yields 1 loaf.