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Nut Recipes |
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PUMPKIN BREAD Makes 3 medium loaves (from “Fire Burn Cauldron Bubble“, by Julie Lugo Cerra)
Preheat oven to 350°F
Mix together: 2 cups pumpkin, 3 cups sugar, 1 cup oil, 4 eggs.
Add: ½ teaspoon baking powder 2 teaspoons baking soda 1 tablespoon cinnamon 1 teaspoon nutmeg 1 teaspoon cloves (optional) 2½ cups flour 2/3 cup water 1 teaspoon salt
When mixed, add 1 cup FLANIGAN FARMS WALNUTS or PECANS, chocolate chips or raisins.
Bake in pans prepared with non-stick spray about 1 hour. Makes three medium loaves or four 1 pound coffee cans. Only fill halfway.
Cooking with fresh pumpkin:
Cut the pumpkin in slices, clean out the seeds, and place in a shallow baking pan with about an inch of water. Cover with foil and bake in moderate oven (350°F), until soft. Remove peel while warm and puree with a small amount of the cooking water. Add water as necessary.
Extra pumpkin puree may be frozen in bags for future use. |
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Recipe uses WALNUTS or PECANS |
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Julie’s cookbook is available through Mountain ‘N Air Books Tel (800) 446-9696 Fax (800) 303-5578 |
