Pumpkin Bread

Halloween brought a slight pumpkin obsession to the house....

Unfortunately, the orange squashes did not turn into horse-drawn carriages. But, we did end up with pumpkin bread and pumpkin ravioli!

Lisa wasn't crazy about the bread, and the ravioli was met with a lot of trepidation. But I love trying new fruit-based or vegetable-based recipes.

The star of the show

The back-up dancers

Mixing it up

AllRecipes Recipe:

1 cup canned pumpkin puree (note: this is not pumpkin pie filling... if you use filling, omit the spices and be prepared for a much sweeter-tasting bread)

1/2 cup vegetable oil (make it a little healthier by substituting applesauce for at least half the oil)

1 1/3 cups white sugar (you can probably use closer to 1 cup)

2 eggs

1 1/2 cups + 1 tablespoon flour

1/2 teaspoon each: baking powder, baking soda, salt, cinnamon, nutmeg, cloves

• Mix pumpkin, oil and applesauce, sugar, and eggs together in a large bowl.
• Combine the dry ingredients and stir into the pumpkin mixture.
• Pour batter into greased and floured loaf pan.
• Bake in 350 F oven for about 60 minutes (until knife comes out clean)

Tip: try spreading with a thin layer of cream cheese.