Mixing up a batch of pumpkin bread seems to make the house smell wonderful, doesn’t seem
to last long once it’s out of the oven, and everyone loves to receive it as a gift.
It makes a great hostess gift, or something wonderful to bring a new mama, or friend just because.
This bread is from canned pumpkin, but we did grow pumpkins this year.
Not on purpose however.
They were kind of a happy accident in a big garden on the North side of our home that you can’t
grow anything in.
Not enough light, and I am fairly certain the largest population of ants in North America may live
in this garden as well. So with the whole no light/plant eating insect combo we have had zero
Until this year.
The year of the wayward squash.
The vines began to creep across the garden as the weather warmed
early this summer, and before we knew it, there were blossoms all over.
Yes, this is the spot where we compost our pumpkins (purchased elsewhere) each year.
But I never dreamed that in the worst garden I have ever seen, would grow a beautiful crop of
ghost pumpkins, good old orange pumpkins, and a bunch of nubby bright orange gourds too!
Now that we are professional pumpkin farmers, I am sure next year will be amazing.
In the meantime, here is my version of a very popular Pumpkin Bread Recipe on Allrecipes.com
Downeast Maine Pumpkin Bread. It’s good, easy, and my version will keep those that are
gluten free very happy. If you want to make the regular version, just substitute the gluten free
flour for regular wheat flour. I have made a few other variations too, a little more spice and
Splenda instead of granulated sugar. If you have never tried this recipe, you are going to love it.
1 15 ounce can of pumpkin puree
1 cup canola oil
2/3 cup water
3 cups white sugar or Splenda
3 1/2 cups of gluten free flour blend
2 t. baking soda
1 t. salt
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
1/4 t. ground ginger
Pre-heat oven to 350*
Combine wet ingredients in one mixing bowl and set aside.
In another mixing bowl combine dry ingredients.
Fold dry mixture into wet mixture and stir until blended (do not over mix.
Distribute evenly in three 7″ x 3″ greased and floured loaf pans and bake for about 45-50 minutes or until a toothpick comes out clean from the center.
If you love pumpkin season as much as we do, you will love….
My favorite Pumpkin Cookies with Cream Cheese Frosting