Friday while I was digging through the freezer I found some pork ribs with Saucy Ribs written on the bag so that’s what we had for dinner with some brown rice and green beans. I was also feeling rather inspired, partly because I knew we had a full weekend, so I made a double batch of Marvelous Meat Sauce as well to have on Saturday with spaghetti and a Caesar Salad. It freezes beautifully so there are now more future meals tucked away in the freezer. Today being Halloween, I almost made some pumpkin waffles but then decided to instead make these loaves so that we have something to go with the Chicken and Rice Soup that we’re having for dinner – in and around all of the trick or treating – and there’s still enough pumpkin left for some waffles maybe next weekend.
This recipe is adapted from Cooking Light and it makes 2 good-sized 9 x 5 inch loaves.
Spiced Pumpkin Bread
1 1/2 c. EACH flour AND whole wheat flour
2 c. sugar
2 t. baking soda
1 t. EACH baking powder AND cinnamon
1/2 t. salt
1/4 t. EACH ground cloves AND nutmeg
15 oz canned pumpkin (I weighed it – it’s about 2 cups)
3 eggs, beaten slightly
2/3 c. canola oil
1/2 c. raisins
Preheat the oven to 350 and grease 2, 9 x 5 inch loaf pans. In a large bowl, whisk together the flours and the next 7 dry ingredients, make a well in the middle and set aside. In a smaller bowl, whisk together the pumpkin, eggs and oil until the mixture is smooth.
Add the wet ingredients to the dry and stir until it’s all just combined and there is no flour mixture showing. Fold in the raisins.
Pour the batter evenly into the 2 prepared pans – I actually weighed them both to check since I had my scale out – smooth the tops and bake for about 45 minutes until the tops are starting to crack slightly and a toothpick comes out of the middle clean. Allow the loaves to cool in their pans for about 10 minutes before removing them to a rack to cool completely.
- Category: Loaves, Pumpkin