16 Oct Sat 2010
beautiful fall
The weather has been so beautiful on these October weekends! We are happy to share that the pumpkin crop is still plentiful even though we've seen a big increase in our number of customers and sales. We are thankful to those who return season after season to support our farm and family. We are also very thankful for those who are new to visiting our farm and allowing us to share the harvest of the season!
I'd love to share with you a great pumpkin recipe that you can use with fresh pumpkin. I prefer to use the neck pumpkins but there are many other tasty varities of pumpkins that bake up tasty!
Pumpkin Gingerbread
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
This recipe makes two large loaves and two - three mini loaves. (Originally from www.allrecipes.com)
Ken & Heather Anne
02:41 PM EDT