|Total Time||1½ hours|
This easy recipe yields two moist loaves of rich, sweet, cake-like quick bread. You will not be disappointed by the results if you roast your own pumpkins, substituting an equal amount of purée for the canned pumpkin.
|1||cup neutral-flavored vegetable oil, such as canola|
|1||can (15 ounces) or 2 cups cooked pumpkin|
|3½||cups all-purpose flour|
|2||tsp. baking soda|
Roast two smallish sugar-pie pumpkins and purée the flesh for 2 cups’ worth of cooked squash if substituting fresh pumpkin for canned.
Feel free to play with the spice mix in this recipe; for example, try 2 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. mace, and 1/2 tsp. allspice.
This content is from the Jes Burns collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite