My friend Cronica Domus' new post reminded me of this adventure when I first came to live on the lake. It also reminded me of Lucy, my Sous Chef who loved to go to the farm.
|Are we there yet???|
The pumpkin bread was a cinch and a welcomed addition to my afternoon tea. By the way, it gets better and better every day that goes by.
Before it went in the oven---look at the beautiful orange color!
and the contrast with the blue- gray of the skin
After they came out of the oven
After mashing...look at the water in the bottom!
the end result just after it came out of the oven
Pumpkin Spice Bread
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) vegetable oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts or almonds*
* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Drain on top of a colander for a couple of hours. Freeze whatever you don't use for future use.
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
*This time I used almonds
Makes one loaf. Can easily double the recipe.