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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin (or Winter Squash or Zucchini) Bread Recipe

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This recipe for Pumpkin (or Winter Squash or Zucchini) Bread is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
3/4 cup vegetable oil or apple sauce
3 eggs
1 tsp vanilla
3 cups pumpkin, shredded fresh
1 cup toasted pumpkin seeds
Directions:
Directions:
Preheat oven to 325ºF.
Sift dry ingredients together. In a separate bowl, mix sugar, oil, eggs and vanilla, combine with dry and fold in pumpkin and seeds. Pour batter into a 9X13 bread pan (Pam and flour if not non-stick). Bake 1 hour and 15 minutes. Check for doneness beginning at 1 hour. Cool in pan 15 minutes before placing on cooling rack. For muffins, bake 30 minutes.
Number Of Servings:
Number Of Servings:
15 minutes
Preparation Time:
Preparation Time:
6-8

 

 

 

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