Halloween Pumpkin Bread

October 30, 2008 Updated: October 1, 2015

Pumpkins Galore! (Gisela Sommer/The Epoch Times)
Pumpkins Galore! (Gisela Sommer/The Epoch Times)

Visiting a pumpkin patch and carving pumpkins is a fun activity for young children. Why not add something new to the Halloween tradition. Instead of throwing the pumpkin out after Halloween, turn it into old-fashioned pumpkin bread or cookies. Start with a basic recipe, using whole grain flour, adding nuts and raisins or dried cranberries, diced apples, bananas, and more for taste or sweetness. 

Pumpkin Bread recipe:

2-3 cups cooked pumpkin

1/4 cup milk or soy milk

2 eggs

1/4 cup sunflower oil

1 tsp cinnamon

1 tsp allspice

1/4 tsp sea salt

1/2 cup (or more) brown sugar or agave nectar

 

1 cup wheat flour

1/2 cup rye flour

2 tsp baking powder

 

1 cup raisins (soaked)

1/2 cup chopped walnuts

 

After Halloween night bake the pumpkin in a pyrex dish in the oven until flesh is soft. Let cool, then scoop the flesh out of the skin. Use 2-3 cups for each pumpkin cake or bread; freeze the surplus for later use. At the same time soak raisins overnight in 2 cups of spring water.

In a blender combine milk, eggs, oil, cinnamon, allspice, salt, sugar. Add cooked, diced pumpkin and blend. Pour into a mixing bowl and gradually add the flour and baking powder, sifting a couple of Tbsp at a time through a sieve and mixing it into the batter with a wooden spoon. Add raisins and nuts last, mixing well into a thick batter.

Brush the inside of a baking pan with a little oil and dust with flour. Pour batter into pan and place in preheated oven. Bake at 325 degrees Fahrenheit for about 1 hr. or until a toothpick comes out clean. Place in middle rack of oven.

Same batter may be used to make cookies. But place on top rack in oven and allow only 15-20 min. baking time or until golden brown.

Happy Halloween!