Pumpkin Bread
by Charlie Burke

In this recipe, the sum is greater than the parts,
resulting in a moist, flavorful blending of the pumpkin
and the spices. Spices lose their flavor hiding in the
cupboard, so it’s worth the money and effort to get
them fresh for fall cooking. Saigon cinnamon, available
in supermarkets, is far more flavorful than generic
cinnamon. For some reason, the flavor of this bread
improves if held for a day.

1 pound fresh pumpkin puree
3 ½ cups flour
1 cup canola oil
3 cups sugar
4 eggs
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoon salt
½ teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup cold water

Preheat oven to 325 degrees. Peel, seed and cut
pumpkins into 1 -2 inch pieces. Steam pumpkin until
soft. Puree pumpkin in a food processor until smooth.
In a large bowl, beat together the sugar, the oil,
pumpkin and eggs. In a second bowl, sift together all
the dry ingredients. Fold this into the other mixture,
add the water and mix well.

Grease and flour two loaf pans and pour the batter into
the pans. Bake for 1 hour or until a tooth pick inserted
into the center comes out clean. Cool in pans on a rack
for at least 10 minutes, then turn out of pans and
complete cooling. Wrap in foil until served.



About the author
An organic farmer and avid cook, writer Charlie Burke
is the vice president of the New Hampshire Farmer’s
Market Association (
www.nhfma.org) and helps run the
Sanbornton Farmers' Market. Along with his wife,
Joanne, he grows certified organic herbs, greens and
berries at Weather Hill Farm in Sanbornton, NH.  Do
you have a food-related question?  Write to Charlie at
crjoburke@earthlink.net
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