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Dee Thompson is a writer and adoptive mom to two teens, Alesia and Michael, adopted from Russia and Kazkhstan. She has written two books, Adopting Alesia: My Crusade for my Russian Daughter, and Jack's New Family - both available on Amazon. She also writes several blogs, including “The Crab Chronicles.”
(Column #2) Spiced Pumpkin Bread
Since it’s Halloween month, I thought I would do a column on my favorite pumpkin bread. It should, truthfully, be called pumpkin cake, because it’s sweet and more cake-like than bread-like. One year for Christmas I made about a dozen loaves of this and gave it for Christmas presents, and everyone loved it.
This recipe makes 2 big loaves. I like to keep one and give one to a friend or neighbor.
If you have picky breakfast eaters, I suggest you make some pumpkin bread and keep it wrapped up carefully to use for breakfast. Slice a big slab and pop it in the microwave with some butter, for about 15 seconds. Serve with a glass of milk. My kids will eat this well every time.
Pumpkin actually is pretty nutritious – it’s a great source of fiber and Vitamin A. This recipe also has 3 eggs, so there’s some protein, too. For more about that, see here.
SPICED PUMPKIN BREAD
3 cups sugar
1 cup vegetable oil [you can use olive oil and it works fine]
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. [Note: I never sift.] Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. I’ve also used pecans, and those were great, too.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Cooking With Dee: Green Bean Salad
Image Credit: Dee Thompson