I had a little mad money in my pocket book the other day when I was strolling through Walmart. And I saw this, similar to this pumpkin pan on Amazon. And I said, okay.
Yes, yes, I did.
I know it’s a fairly frivolous purchase. But, I’m guessing I can transform a pumpkin pan into 52 kinds of wonderfully creative birthday cakes in the coming months. I mean besides the obvious fall, harvest, Pilgrim gig, this pan is just begging to be made into Cinderella’s coach, is it not? Throw on a few Playmobil horses and we’re good to go!
(And it was a lot lower priced at Walmart than on Amazon….)
So, of course, I needed to bake up some pumpkin bread, right? This is the recipe that I’ve been making for about 15 years. Love it!
Since we are eliminating eggs from FishChick2′s diet, I used flax seed to substitute for the eggs in the recipe. If you don’t have a fancy pan, the recipe will make 2 standard loaves, otherwise you can make two pumpkin halves and one standard loaf.
Spiced Pumpkin Bread
adapted from Bon Appetit
2 cups sugar
14 Tablespoons melted butter or oil
3 eggs (OR 3 Tablespoons flax seed meal mixed with 9 Tablespoons water)
about 2 cups pumpkin puree or solid pack pumpkin
3 cups flour
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350 ° . Grease pumpkin pan and 1 loaf pan or 2 9×5 inch loaf pans. In large mixing bowl beat together sugar and butter. Mix in eggs and pumpkin. In another large mixing bowl, sift flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Stir into pumpkin mixture in 2 additions.
Divide batter equally between 2 pans. Bake 50 minutes to 1 hour or until tester comes out clean. Transfer to racks, cool 10 minutes. Loosen loaves from edges of pan. Turn onto racks and cool completely.
Got a great pumpkin recipe?
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Next week: Soups, Stews, and Chilis. Don’t forget to check the schedule of themes to come, too.