Happy Pumpkin Day!

When my youngest daughter, Amanda was little she couldn’t remember the word Halloween one year, so she just kept saying to everyone she saw “Happy Pumpkin Day!”  She wasn’t entirely wrong.  This is the day that all across this country we most associate with pumpkins.  So besides the use of pumpkins for decorating, we wanted to give you one of our favorite pumpkin recipes…Pumpkin Bread.This is a simple recipe that is perfect to make with your children or grandchildren.  Last Fall I was fortunate enough to have the opportunity to help out in my granddaughter’s, Sadie’s, kindergarten class.  I helped 24 children make individual pumpkin breads to take home to share with their families.  The kids did the measuring of ingredients and used hand mixers to beat the batter for the bread.  My job was just being an overseer and then putting the bread in, and taking it out of, the oven.

The children did a great job and had a wonderful time making a special treat to take home to their families.  We wrapped the individual loaves in cellophane and tied them with raffia and added a gift tag that each child made to surprise his or her family.  So when I tell you this is simple enough for children to make …it REALLY is!  And it is certainly easy to eat and enjoy.

If you pick up a can of pumpkin, you can whip this up easily with ingredients you probably already have in your cupboard.  This recipe will make 2 large loaves of bread or about 48 small muffins.  You can always freeze one of the loaves or some of the unfrosted muffin/cupcakes you don’t need right now, and have a pumpkin treat for later to enjoy with some coffee and good friends.  Come to think of it, with this on hand you can have at least one more “Happy Pumpkin Day” before the year is over!

Pumpkin Bread

4 eggs
1 1/2 cups oil
2 cups of sugar
1 3/4 cups pumpkin (a 15 oz. can)
1 teaspoon vanilla
3 1/2 cups flour
1 Tablespoon pumpkin pie spice*
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

If you don’t have pumpkin pie spice you can substitute :

1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger (scant)

Mix together wet ingredients and beat well.

Mix together dry ingredients and add to wet mixture.

Mix well and beat until smooth.

Fill loaf pan with parchment paper.

Fill loaf pans 2/3 full and bake for approximately 50-55 minutes at 375 degrees.

Cool well before slicing.  If you are making small muffins/cupcakes, place muffin papers in muffin tins and fill the muffin tins just to the tops of the papers.  Bake for about 15 minutes.  Test for doneness.  Remember even after you remove muffins or bread from the oven they continue to cook, so be careful not to over bake and end up with dry bread.

If you are making muffins you can top them with cream cheese icing.

If you’re making loaves of bread serve the icing to be spread on slices of bread…either way…YUM!!!

Cream Cheese Icing

8 oz pkg. cream cheese at room temperature
1 stick butter at room temperature
1/4 cup maple syrup (optional)
1 teaspoons vanilla
2 cups powdered sugar

Beat together cream cheese, butter, vanilla, and syrup if you are using it until it is thoroughly  mixed and creamy.  Add sugar and beat well until completely smooth.  Spoon icing into a pastry bag and pipe icing unto each muffin/cupcake or place icing into a serving bowl and serve alongside of slices of pumpkin bread.  Enjoy 🙂