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