It is not the strongest pumpkin grower that survives, not the most intelligent, but the grower most responsive to change.--- Charles Darwin, Theory of Pumpkin Evolution.
Well, this pumpkin did not survive but rather was eaten by my family, new homeroom students and the teachers of the 7th and 8th grades! The bread is a little dryer than the recipes I have had prior to this, however, with some cream cheese icing it hits the spot!
Jodi's Pumpkin-Nut Bread
Pg. 186 in The Deen Family Cookbook
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
3/4 tsp nutmeg
1/2 tsp cinnamon
1 cup pumpkin puree
2 eggs, slightly beaten
1/4 cup veg oil
4 tbsp butter, melted
3/4 cup chopped pecans
1. Preheat oven to 350. grease and flour 9 x 5 loaf pan. Sift the flour, sugar, baking soda, salt, nutmeg, and cinnamon into a medium bowl. Make a well in the center and add the pumpkin, eggs, oil, and butter. Stir until combined, fold in the pecans.
2. Pour the batter into the prepared pan and bake until a sharp knife inserted in to the center comes out clean, about 1 hour and 15 minutes. Transfer to a rack and turn loaf out once it is cool.
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