Pumpkin Loaf

  • 1 ¼ cups Brown sugar
  • ½ cup Cooking oil
  • 1 2/3 cups Cooked or canned pumpkin
  • 2 Eggs
  • 2 ½ cups All purpose flour
  • 3 tsp Baking powder
  • ½ tsp each Salt, ginger, & ground cloves
  • 1 ¼ tsp cinnamon

Beat together 1 cup sugar, oil, pumpkin & eggs.
In a separate bowl mix together flour, baking powder, salt, ginger, cloves, and 1 tsp cinnamon.
Combine pumpkin mixture with dry ingredients just enough to moisten all ingredients.
Spoon into 2 lightly greased loaf pans.
Mix remaining ¼ cup brown sugar and ¼ tsp cinnamon.
Sprinkle over unbaked loaves.
Bake in preheated 350 F oven for 1 hour or until toothpick comes out clean.
Cool slightly and remove from pans.

Makes 2 loaves.

Roasting Pumpkin Seeds

  • Rinse pumpkins seeds under cold water to remove pulp and strings.
  • Toss with vegetable oil and spread flat on baking sheet.
  • Sprinkle with salt and bake at 325F for approximately 25 minutes.
  • Let cool and store in an airtight container.