With all these pumpkins, where’s the bread?

Fact is, I always buy a medium size “show pumpkin” and a couple of small sugar pumpkins before Hallowe’en, just as tokens to the season. I no longer carve the pumpkins (nor do I have Hallowe’en hot chocolate for after trick-or-treating) — my kids are grown up and in homes of their own. I just like having the pumpkins until it’s time to use them.

I do use those pumpkins.

I cut them, bake the pieces and use the flesh for all sorts of pumpkin items.

Muffins. Pie. Soup. Cake. Coffee Cake. Even Ice Cream.

This coming week will be pumpkin bread time. I have lots of recipes for pumpkin bread. The one here is just the latest version.

Pumpkin Bread with Raisins 

• 1/2 cup sugar

• 1/2 cup brown sugar

• 1/3 cup vegetable oil

• 1 cup mashed or pureed pumpkin

• 1/3 cup milk, dairy or nondairy

• 2 large eggs

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/2 cup raisins (or use dried cranberries or cherries)

Preheat the oven to 350 degrees. Grease a 9”x5”x3”loaf pan. In a large mixing bowl, whisk the white and brown sugars, vegetable oil, pumpkin and milk until thoroughly blended. whisk in the eggs. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg and whisk until evenly blended. Stir in the pumpkin mixture until the batter is smooth and uniform. Fold in the raisins. Spoon the batter into the prepared pan. Bake for about one hour or until a cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes.

Makes one loaf