Fall for Pumpkins

We were new to growing pumpkins, but the idea of delighting our grandson with this endeavor spurred us into action. We planted the seeds. Our intuition proved right – he was absolutely captivated watching those little seeds grow into robust pumpkins. When the time for harvesting finally came, he eagerly joined us in the effort.

The weather in Georgia’s Lake Country smiled upon us, blessing us with an abundant crop of pumpkins.

While we certainly relish pumpkin pie, our harvest left us with more pumpkins than we could ever hope to use for pies alone. This posed an interesting challenge for us. The solution became clear: we turned to baking delectable pumpkin bread.”

Here’s my version of the recipe:

2 Cups All purpose flour, 1/2 Cup Corn meal, 1/2 tsp Salt, 1Tbsp Baking powder, 3/4 Cup Sugar, 2 Eggs, 1/4 Cup Melted butter, 1 1/4 Cups Milk, 1 Cup Pumpkin cooked & pureed, 1 Tsp Ground cinnamon, 1/2 tsp Ground ginger;
Combine dry ingredients, Mix other ingredients, Make a well in dry ingredients, Pour wet ingredients into it, Stir in until the dry are moistened;
Pour into one or two loaf pans and bake for about 45 minutes on 350 degrees F.

Look out kitchen!  Some loaves will be for giving away and some for freezing.  Whether making pie or bread, the seeds will be made to be roasted spicy pumpkin seeds.