Pumpkin Bread

This is one of the breads I make for Geoff's lunches. He really likes it.

The spices make this quick bread quite tasty, and the squash helps the loaf stay deliciously moist. It's a lot like a pumpkin version of banana bread. Yummy and easy to make. It's perfect for all those left over pumpkin pieces from those jack o' lanterns! Try it out! Then let me know what you thought of it. Or even better come visit me and we'll have a slice together with tea.

1 1/2 cups (210g) flour

1/2 teaspoon of salt

1 cup (200 g) sugar

1 teaspoon baking soda

1 cup (1/4 L) pumpkin puree*

1/2 cup (1 dL) olive oil

2 eggs, beaten

1/4 cup water

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/2 cup (1 dL) chopped walnuts

(I've added raisins and it tastes great!)

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

(I just use the canned pumpkin)

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.

(i use three small loaf pans and they bake in half the time)

Recipe adapted from the Fannie Farmer Cookbook.