Solar Oven Pumpkin Bread

Classic Pumpkin Bread baked in the Solar Oven

Last time I showed how easy it is to bake a pumpkin in a solar oven, and prepare your own pumpkin puree.  And once you have the puree, you can use it in any recipe that calls for canned pumpkin puree.  Such as Pumpkin Bread. 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 peanut butter, and make sandwiches for their lunch boxes.  It also made a delicious breakfast, served warm with butter, a cup of hot cocoa, 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.

Pumpkin Bread

• 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 raisins (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.

Pumpkin Bread baking in the Global Sun Oven

Other websites you might enjoy:

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