Pumpkin Bread Made With Farm Fresh Pumpkins

Who needs toys! Avah loved this.
Farm House Recipes
Cherry Ridge Farms
Pumpkin Bread
Sherry Phillips Mitchell
After gathering a pickup truckload of pumpkins from the pumpkin patch with our granddaughter Avah,   we wondered what else we could do besides setting some out for decorations? How about making pumpkin bread!  To make processing the pumpkins easy, put one in the oven to bake at 350 degrees to tenderize it. Remove, cut in two, scrape out the seeds, and spoon the skin’s pumpkin flesh. The small pumpkins, also known as Pie Pumpkins, about 6” in diameter, have about 2 cups of pumpkin.  You can also freeze this at this time for baking on another day. I am seeking a pumpkin soup recipe and more since we have lots of pumpkins, and I hate to waste them. Plan to roast some seeds too. Anyway, Enjoy!
Pumpkin Bread
1 ½ Cups sugar
¾ t. salt
2 t. Pumpkin Pie Spice
 1 t. soda
1 ¾ Cups flour
½ Cups oil
2 eggs
1/3 Cup Water
1 cup pumpkin
8X8 or loaf pan (greased)
350-degree oven
35-50 minutes.
Ready, when a toothpick is inserted, comes out clean.
Don’t overcook
Top with cream cheese icing.
8oz. Cream cheese softened; 1cup confectionary sugar; t—milk or dab more to whip and be spreadable.
(Refrigerate if using the icing) 

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