I would like to introduce Sister, aka Jennifer, as a new contributing cook / writer.
She was kind enough to share her pumpkin bread recipe and was clever enough to take photos with her snazzy iPhone. Seriously. I want one.
Makeshift mortar and pestle. Couldn’t find ground allspice so I had to make do.
Makeshift sieve. Apparently my kitchen is less equipped than I think.
To make Pumpkin Bread:
1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs (beaten)
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/2 cup chopped walnuts
Preheat oven to 350 degrees
Sift flour, salt, sugar and baking soda
Mix the pumpkin, oil, eggs, 1/4 cup water and spices together, then combine with dry ingredients. Don’t mix too thoroughly. Stir in walnuts.
Pour into a well buttered pan (dust with flour, at least that’s what I did) 9x5x3 inch loaf pan. Bake 50-60 mins until a thin skewer poked into the center comes out clean. Turn out of the pan and let cool on rack.
Or for a different take, pour into muffin tins, bake 25-30 minutes. Move to wire rack and let cool.
To step it up a notch, add cream cheese frosting.