Pumpkin Bread

‘Tis the season for Pumpkin Bread….or in my case squash bread.

Yep.  I am on of those bakers.  I use squash and pumpkin interchangeably.  Hubby’s boss had a HUGE abundance of squash so I took one and cooked it up.  Then ran it through the food processor.  It’s just as smooth and nice as opening a can of pumpkin so why not use it?

I had the little ones here tricked.  They thought we were making cake and begged to “lick the spoon”.  I gave them the squash on a spoon and they licked it right up!!  HA!  They loved it.  Funny thing is I gave them cooked squash in chunks the day before and they wouldn’t touch it!

pumpkinbread

Anyway…here’s the recipe:
3 cups sugar
1 cup veg oil
4 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups or 1 can of pumpkin (or squash)
3 1/3 cups flour
2 teaspoons soda
1/2 chopped nuts if you like-I don’t

Combine the sugar, oil and eggs.  Combine the dry ingredients then add alternately with the water.  Mix well then add pumpkin and nuts ( if you’d like).  I make two large loaves and one small loaf with this but the original recipe says to put the batter in 7 well greased, lid off, empty beer cans.  Place the cans on a cookie sheet and bake at 350 for 60 minutes.  This does take a long time to bake.  Typically I do 50 minutes for the small load the 70 for the large but I start testing the large at 60 minutes.

3 thoughts on “Pumpkin Bread

  1. Ranch Wife

    Ha! I just took 2 loaves out of the oven and I’ve used that exact same recipe for years! Around here we call it Oompa Loompa Bread but don’t tell your child care kids that! :) I’ll bet you’ve got them spoiled with all of your home baked goodies!

    Reply
  2. paula dalby

    My husband’s Grandpa used to call Pumpkin Squash pie. It didn’t take me long to put 2 and 2 together. Pumpkin IS a squash (just like a square IS a rectangle)! :) Either way–delish!

    Reply

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