The word pumpkin originates from the word pepon, which is Greek for “large melon”. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin”.
The color of pumpkins plus the the crisp Fall air reminds us of holidays, and the smell of freshly cooked pumpkin recipes.
This is a delicious delicious pumpkin bread recipe that I got from my grandmother when I was a young cook with my own family.
Note: I have substituted my own cooked pumpkin puree in this recipe for years and it gives it a wonderful fresh taste. I have used my left over jack-o-lantern by cooking it the day after I carved it, but it is even better when you use a sweet pie pumpkin. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. See recipe to cook your own pumpkin.
2 cups sugar
1/2 cup vegetable oil or 1/4 cup oil and 1/4 cup applesauce
2 eggs, lightly beaten
1 cup solid-pack pumpkin
1 2/3 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon clove, ground
1/4 teaspoon allspice, ground
1/2 cup water
1/2 nuts and or raisins
- Preheat oven to 350 F.
- In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well.
- Combine dry ingredients; add to the pumpkin mixture alternately with water.
- Pour into greased 9-in. x 5-in. x 3-in. loaf pan.
- Bake at 350 F for 60-70 minutes or until bread tests done.
- Cool in pans 10 minutes before removing to a wire rack; cool completely.
Melinda is a webdesigner and marketer as well as cook. Her recipes have received rave reviews at parties and family events since she began cooking 40 years ago. She is now sharing her recipes that she has collected over her lifetime. Some are handed down through generations of her family and others more recent additions to her “recipe box”. See many more of her recipes at The Great Recipe Site.
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