SoulShine Snacks

This week marked the end of our pumpkin bread season.  It saddens me a little because it is my favorite bread to make for the kids, as well as being a SoulShine favorite. As we head into winter, we can fill our bellies with apple bread, banana bread, and zucchini bread but our delicious pumpkin bread will be missed.  Our local Dekalb Farmer's Market will no longer be stocking pumpkins, but if you are lucky enough to come across some...

Here is my recipe...

3 cups pumpkin puree

1 1/2 cups vegetable oil

4 cups granulated sugar

6 eggs (beaten slightly)

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon 

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

1/2 ground ginger

In a large bowl mix pumpkin, oil, sugar, and eggs.  

In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  

Stir dry ingredients into pumpkin mixture until moist.  

Pour into three 8.5 X 4.5 loaf pans.  Bake at 350 degrees for 60 minutes or until toothpick comes out clean.

This recipe makes a lot, but luckily it freezes really well.

Enjoy!  Cheers to fall.

(Written by Mr. Dave)