Its October. (In robot voice...)We Must Consume Pumpkin. I do think that is just what happens during certain times of the year. Fall = Pumpkin. During the holidays it will be all gingerbread and peppermint.Here is a recipe I posted in March. It wasn't "pumpkin" season, but as I read back on it, it seems that I was stuck inside due to a recent snow storm and was craving something warm and comfy, enter Pumpkin Bread with Candied Ginger.
Visit the old blog post here: http://cascobaysoap.blogspot.com/2009/03/pumpkin-bread-with-candied-ginger.html
So, being a rainy October day in the Northeast, a loaf of pumpkin bread baking in the oven just seemed right.
Pumpkin Bread With Candied Ginger
Ingredients:
2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups sugar
1, 15 oz can pureed pumpkin
1/2 cup vegetable oil
2 T. fine chopped candied ginger
Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well.
Combine eggs, sugar, pumpkin, and oil in a mixing bowl, beating until smooth. Stir into flour mixture, add chopped candied ginger.
Spoon into a greased and floured 9x5x2-inch loaf pan.
Bake at 325° for 1 hour and 15 minutes to 1 hour and 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Enjoy!
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