Today is Day 140 of the Papa’s Walk Challenge!
The aroma of freshly baked pumpkin bread was in the air today! In my neighborhood, it smells like folks are recycling their Halloween Jack-O-Lanterns!
I used to make pumpkin bread from scratch for Papa after every Halloween. Here’s the recipe for…
Papa’s Favorite Jack-O-Lantern Pumpkin Bread!
After Halloween, cut a Jack-O-Lantern into quarters and set it skin side up on a foil-lined cookie sheet or baking pan. Bake at 350° F for 40-50 minutes or so, until pumpkin is tender when pierced with fork. Cool the pumpkin, remove the skin, and put the soft, cooked pumpkin into a blender or food processor and puree until smooth. Use the pumpkin puree to make pumpkin bread as follows…
Ingredients (makes 2 loaves):
1 ½ cups sugar or sugar substitute
1 2/3 cups unbleached all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
2 eggs, beaten
½ cup vegetable oil
½ cup water
1 cup cooked, mashed pumpkin (yes, you can substitute canned pumpkin)
½ cup chopped dates
½ cup chopped pecans
Directions: Preheat oven to 325° F. Grease and flour two 8” loaf pans.
Mix all the dry ingredients (sugar, flour, baking powder, baking soda, and spices) in a large bowl. In a medium bowl, mix the eggs, oil, water, and pumpkin. Add the pumpkin mixture to the flour mixture and beat until well blended. Fold in the dates and pecans.
Pour the batter into the loaf pans and bake for 40-50 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool for 5 minutes in the loaf pans, then, using a thin knife, trace the edge along the sides of the pans to loosen the loaves. Remove them from the pans, and set on a rack until they are completely cooled. Slice and serve with a dollop of whipped cream. You can also enjoy it the way Papa preferred; toast a slice and spread it with butter for a breakfast treat.