Squidly Cookery

[Vegetarian / Kosher - Parve]

Here’s a goodie based on my mother’s wonderful cooking. This time, a fall treat: Pumpkin Bread!!

Hope you enjoy it as much as my family has!

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Ingredients:
3½ cups unsifted all purpose flour
2½ cups of sugar
2 teaspoons of baking soda
1½ teaspoons of salt
1 teaspoon of ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla (*2*)
2 cups of pureed, cooked or canned pumpkin
1 cup of corn oil (*1*)
2/3 cup of water (optional, if it needs it)
4 eggs

(*1*) This may be replaced with either a ½ cup of safflower oil or 1 cup of apple sauce.
(*2*) Optional, but I add 1 tablespoon of vanilla extract (organic).

Extras:
This recipe will make up to seven (7) mini [5"x3"] loaves or three (3) large [8"x4"] loaves. Depending on what you are planning, have those tins ready.

Directions:
- Set oven to 350 (F) degrees. Grease and flour your load pans/tins.
- In a large bowl, stir together your flour, sugar, baking soda, salt, cinnamon and nutmeg.
- In another bowl, stir together your pumpkin, corn oil (or replacement), water, eggs and vanilla (if using that optional addition).
- Make a well in center of the dry mixture and add the wet mix to it – stirring everything completely together. Make sure the new mixture is without dry pockets or odd little bumps – it should be relatively smooth.
- Pour your mix into your greased pans/tins, about half way or less.
- Bake in oven for one (1) hour, or until a tooth pick (cake tester) inserted into the center comes out clean.
- Remove from the oven and let rest for ten (10) minutes on a cooling rack. If your loaves will not be delivered in tins remove them carefully and re-place them on the cooling rack for a while longer.
- When the loaf is completely cool, wrap it in foil or plastic wrap and store over night.

A PDF copy of this recipe on cards is available HERE. A more graphic set of instructions will be set on Instructables.com in a day or two. Enjoy!!