Last time I showed how easy it is to bake a in a , and prepare your own pumpkin . And once you have the puree, you can use it in any that calls for canned pumpkin puree. Such as . I got this recipe from my mother, who made it often when I was growing up. She gave the recipe to me nearly 40 years ago, and I have made it frequently when my girl’s were growing up. I used to slice it thin, spread it with , and make sandwiches for their . It also made a delicious breakfast, served warm with butter, a cup of , and a bowl of oatmeal. And let’s don’t forget, it was just a really nice afternoon snack. It was, and still is, a family favorite.
- 3 c sugar
- 3 1/2 c flour
- 2 tsp soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 2 c pumpkin puree
- 4 eggs
- 1 c oil
- 2/3 c water
- 1/2 c chopped nuts (opt)
- 1/2 c (opt)
Pre-heat the solar oven while preparing the recipe.
Mix the dry ingredients. Add pumpkin, eggs, oil, and water. Mix until smooth. Add nuts and raisins. Pour into greased pans. Bake in a regular oven 1 hour at 350° . Or bake in a hot solar oven for about 2 1/2 to 3 hours. My oven hovered around 300° and it baked for 2 1/2 hours.
This recipe makes 3 small or 2 large loaves. This can be baked as muffins, loaves, and freezes well. This classic pumpkin bread recipe bakes as well in the solar oven as it does in the kitchen.
Other websites you might enjoy:
- Pumpkin Snickerdoodle Bread (familyrecipebooks.wordpress.com)
- Pumpkin Zucchini Bread (acedarspoon.com)
- Melt-In-Your-Mouth Pumpkin Bread (cantstayoutofthekitchen.com)