Pumpkins

A few days after Halloween my parents invited the kids over for pumpkin picking in their garden. We came home with plenty for baking plus enough to share with a neighbor. In addition to a traditional pie I made pumpkin bread. While The Man and I are not usually pumpkin-flavored food fans we all liked this recipe. It’s moist and fragrant, not too sweet, with more of a gingerbread flavor than a pumpkin taste. I roasted and pureed a pumpkin the kids picked instead of using canned pumpkin, reduced the sugar to 1.5 cups, and baked it in wider shallower loaf pans for about 50-55 minutes. It’s a great way to use up pie pumpkins before Advent. Enjoy a golden slice with butter and a steaming cup of tea.