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Pumpkin Recipes

Pumpkins are in abundance at the farmer’s markets this time of year and since my losing battle with squash bugs prevents me from growing my own, I buy lots to roast, puree and freeze for delicious recipes all winter long.  Making your own pumpkin puree is ridiculously easy and tastes so much better!  Here’s one of my favorite pumpkin bread recipes, using part whole wheat flour and wheat germ.

PUMPKIN BREAD

1-1/2 cups flour

1-1/2 cups whole wheat flour

1 cup wheat germ

1 cup sugar

1 cup brown sugar

2 teaspoons baking soda

1-1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon each ground ginger, nutmeg and cloves

2-1/2 cups pumpkin or winter squash puree

4 eggs

1/2 cup oil

1/2 cup nuts

1 cup raisins

Mix dry ingredients together in a large bowl and make a well.  Add rest of ingredients into the well and mix just til moistened.  Pour batter into 2 greased 9×5 loaf pans.  Bake at 350F until toothpick inserted in center comes out clean, about 50 minutes.

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