I realized last night that I never posted two recipes that Dina requested a few weeks ago – I’m sorry about the oversight! So I’m posting them now. 🙂 The adaptations I make are in the parentheses.
Pumpkin Bread
- 15 oz canned pumpkin, or 2 c. cooked pumpkin
- 4 eggs
- 1 c. oil (we use coconut oil or butter)
- 2/3 c. water
- 3/4 – 1 c. sugar (I use sucanat and usually reduce the amounts of sweeteners called for, so I wouldn’t use more than 1/2 c. probably)
- 3 1/2 c. flour (whole wheat)
- 2 t. baking soda
- 1 1/2 t. salt (sea salt)
- 1 t. cinnamon
- 1 t. nutmeg
- 1/2 t. cloves
- 1/4 t. ginger
Mix the pumpkin, eggs, oil, and water. In a separate bowl, mix the dry ingredients. Then mix the wet and dry ingredients together until just mixed – quick breads will be tough if they are overmixed. Put in three greased loaf pans. Bake at 350 degrees for 50 minutes.
Avivah
