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.
Pumpkin Bread
11/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¾ cup cooking oil
1 cup white sugar
2 eggs
1 cup of canned pumpkin
½ cup of raisins
Sift together dry ingredients into medium size mixing bowl.
Combine in a large mixing bowl the oil and sugar. Mix well. Add eggs, one at a time, beating well after each egg. Add dry ingredients, about ¼ at a time,beating until smooth after each addition.
Add pumpkin and raisins. Blend well. Turn mixture into a well greased loaf pan.
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