"Pumpkins are not just for decor during the autumn. Enjoy garden pumpkins throughout the holiday season by utilizing them for a seasonal spice bread perfect for a breakfast treat or snack." - Lydia
1 medium Sugar Pie Pumpkin (2-3 lbs)
Napa Valley Select Extra Virgin Olive Oil
1 cup pumpkin
1½ cup sugar
½ cup salad oil
½ cup water
1¾ cup flour
¾ tsp salt
¼ tsp ground cloves
½ tsp nutmeg
½ tsp cinnamon
2 LMR farm fresh eggs
2 loaf pans or 5 mini - loaf tins
Pumpkin Preparation: Preheat oven to 400 degrees F (200 degrees C).
Cut the pumpkin horizontally into two pieces.
Clean out all seeds and strings from inside (save in a clean bowl). Rub olive oil on the cut faces and place flesh-side down onto a baking sheet.
Bake in the preheated oven for about 1 hour or until skin softens.
Pumpkin Bread: Preheat oven to 350 degrees F.
Slightly beat 2 eggs in a big bowl. Add sugar, salad oil, pumpkin, and water. (mix well)
In another bowl sift together flour, salt, baking soda, baking powder, and add cloves, nutmeg, and cinnamon. Add remaining ingredients to pumpkin mixture.
Stir until blended. (Optional: add nuts, raisins, chocolate chips.) Turn into greased loaf pans bake for 20 - 25 minutes.