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Pumpkin Quick Bread |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Fall |
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| Category |
Breads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
When choosing a pumpkin be sure to get one which is grown for cooking, not just for a jack-o-lantern. They're usually smaller, heavier, with more meat than some of the other popular Halloween varieties. You can also substitute cooked winter squash like acorn, butternut, or hubbard squash. |
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Ingredients : |
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3 c. maple sugar
1 c. vegetable oil
4 eggs
1 1/2 t. salt
1 t. cinnamon
1 t. nutmeg
2/3 c. water
2 c. cooked pumpkin, pureed
3 1/3 c. whole wheat pastry flour
2 t. baking soda |
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| How to Prepare : |
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| In a large bowl, mix together all ingredients in order. If you don't have dry maple sugar, try substituting maple syrup and reducing the amount of water added. Pour into a 9x5" bread pan and bake for one hour at 350 degrees. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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