Friday, September 20, 2013

oh, cinnamon!

I always have good intentions when I pick out a pumpkin. "This year I'm going to make pie! And bread! And toast the seeds!" Usually it never comes to this. For a girl who loves winter squash more than any one person probably should admit, how can this be? It all changes this year, I declare. And probably with this recipe.. 

*We've got longneck pumpkins at the stand right now that make the best pumpkin pie! Look for super-long-necked-butternut-squash-shaped-pumpkins. Please do me a favor and wear it round your neck like an ox's yoke when you come to the register.

Thank you, Alton Brown :)

Pumpkin Bread


2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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