A peek Into My Kitchen: Pumpkin Bread

I love pumpkin and apple picking with my family…but somehow, every year, we get so caught up in the fun of the day that we bring home waaaaaay too many of both.

This is a great recipe to make with young kids because it’s basically a two bowl mixing project–and because oil cakes make for much easier hand mixing than butter or margarine.

You could definitely use canned pumpkin for this recipe, but it is so easy to steam and puree your own you should try it at least once with fresh pumpkin.

What better way to show your kids that you friendly, neighborhood jack-o-lantern is actually a yummy vegetable?!

Note: The spices are pretty strong in this recipe–if you are dealing with particularly sensitive palates, you can reduce the spices as much as you want,.  Give your kids a chance, though–  My 4 year old was taken aback by the strong flavors on his first bite, and insisted he didn’t like this cake at all.  The next day, he was ready to try it again and said declared it “sooo yummy!”  Go figure.

Pumpkin Bread

makes 2 medium loaves OR about 6 mini-loaves
OR a bundt pan

2 cups pumpkin puree

1 cup vegetable oil (I like canola)

4 eggs

2/3 cup apple juice or apple cider

3 1/2 cups flour

3 cups sugar

2 tsp baking soda

1 1/2 tsp salt

3 tsp nutmeg

3 tsp cinnamon

1/8 tsp cloves (optional)

1.Preheat oven to 350 degrees F.

2. Mix together wet ingredients: pumpkin, oil, eggs, apple juice and sugar

3. Mix dry ingredients really well.

4. Add wet ingredients to dry and mix well.

5. Bake for about 1 hr 15 minutes for medium loaves or a bundt and less for mini loaves.