- About - Who is Lynn?
- Beginners - Start Here
- Family History Writing Challenge
- The Corner Store
- Writing Your Family History
- Helpful Research Tips
- Irish Genealogy for Beginners
- Old Fashioned Recipe Collection
- The Family History Blog to Book Project
- Tools for the Family History Writer
- Mind Mapping for Genealogists
- 2013 Genealogy Conferences
- Advertise Here
Family Recipe Friday - Pumpkin Bread
Pumpkins have a long history with our ancestors. The first colonists became acquainted with pumpkins through the Indians. The natives boiled, dried, ground it into meal and made soup with pumpkin. The ground pumpkin meal was used like cornmeal for making puddings and breads.
Below I would like to share a family recipe for Pumpkin Bread. And for that Jack O’ Lantern you will be craving this weekend I have also included a recipe to roast up those pumpkin seeds. And if you’re feeling really ambitious check out Elana’s Pantry, she offers great directions on roasting a pumpkin rather than buying canned pumpkin. Happy Halloween everyone.
Roasted Pumpkin Seeds
1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
2. Boil seeds in water for 5 minutes.
3. Place the pumpkin seeds in a single layer and spray with a non-stick cooking spray, stir to coat.
4. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
5. Let cool and store in an air-tight container
Don’t be afraid to change up the flavours adding sweet or savoury seasonings.
11/2 cup flour
Bake at 350 F, for 60 minutes. Remove from pan and cool on rack. Delicious with butter.
Pumpkin Banana Spice Cake