Tuesday, September 22, 2009

Pumpkin Pie Pumpkins

So sweet are these pumpkin pie pumpkins that one hates to think of cutting into them, but their delightful flavor makes a delicious harvest bread so it's worth it.

Pumpkin Tea Bread - makes 1 loaf
from the Mystic Seaport Cookbook: A New England Table

3 cups sugar
1 cup vegetable oil
3 eggs (farm fresh if possible)
2 cups pumpkin puree (or 1 15oz can pumpkin)
3 cups flour
1/2t baking powder
1t baking soda
1/2t salt
1t ground cloves
1t cinnamon
1t nutmeg

1. Preheat oven to 350.
2. Blend sugar and oil, add eggs and pumpkin and mix well.
3. Stir in remaining ingredients and pour into a greased Bundt pan.
4. Bake 1 hour and 15 minutes. Cool bread in pan. This bread freezes well.

I'm dreaming of old fashioned mixing bowls that you tuck in the crook of your arm, stirring the batter with your trusty wooden spoon.