And we’re back to pumpkins. I think it’s still appropriate to post things with pumpkins in it. I find that once February rolls around, pumpkin is tiring and I’m kinda tired of seeing it. I mean, pumpkin is awesome because you only get to have it one certain time of year. So when I see recipes in February that say “Most Awesome Pumpkin recipe ever!” I turn my head because at that point I’m done. Right now though, I’m all about the squash.
They need a better way to peel the butternut squash though. At least I do. Lets work on this people.
Anyways, I brought this recipe into work and it was a hit. I’m still asked if it will ever return to the office again. Which it might, but that will be after I open my next can of pumpkin.
- 1 cup pumpkin
- 1⅓ cup sugar
- ⅓ cup water
- 2 eggs
- ⅓ cup oil
- ½ cup nuts (optional) (not included in the above picture)
- 1⅔ cups flour
- ¼ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp cloves
- ½ tsp cinnamon
- Mix first six ingredients well
- Mix together and add remaining ingredients and bake in regular loaf pan for 1¼ hours at 325 degrees.
Adapted from Bethany’s Best Church Cookbook.