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Pumpkin Eater

April 4, 2009

classy, originally uploaded by cHeLa.B..

Last week I learned some really great things
Great thing #1 If your cat is having regularity problems a spoonful of canned pumpkin will straighten it right out.
Great thing #2 If you have a sudden surplus of canned pumpkin, pumpkin bread is really easy to make and delicious to eat!
I found this recipe on Simply Recipes and altered it. Instead of regular sugar I used brown sugar and instead of allspice (I didn’t have any) I made an equal-parts mixture of pepper, cinnamon, nutmeg, and garam masala and used the called for amount of that.
It turned out moist and delicious, a wonderful accompaniment to a cup of Constant Comment tea.

_marcella_

Ingredients

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

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