Nothing is better then baking on a cold Sunday afternoon. After spending yesterday morning at All Seasons Pumpkin Patch in Cashton, Wisconsin, I decided that I needed to bake my Pie Pumpkin.
I found the recipe in my 1941 Boston Cooking School Cookbook, but decided to make some tweaks in the end. I used oil instead of butter, a few more eggs and lots of baking soda (to help the bread rise.) Nonetheless, it turned out great! Not too sweet and not too moist. Just perfect.
2 cups of fresh pumpkin puree (see Pie Pumpkin blog post for instructions) OR 1 can of pumpkin puree
¾ cup olive oil
2/3 cup water
1 ½ cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended.
- Grease the loaf pans with olive oil.
- Pour mixture into the prepared pans.
- Bake for about 50 minutes in the preheated oven.