Recipe:
1 cup spelt flour
2 cups white flour
1 tsp each baking powder, baking soda, salt
1/2 tsp each nutmeg, ginger
dash each ground cloves, allspice
2 tsp cinnamon
4 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 tsp vanilla
4 cups grated fresh pumpkin (peeled)
1 cup raisins
1 cup walnuts
Combine dry ingredients and set aside. Combine eggs, sugar, oil and vanilla and mix. Add dry ingredients to egg mixture. Add grated pumpkin, raisins, and nuts. Stir well. Pour into 2 generously buttered loaf pans. Bake at 360*F for 1 hour or until done.
Serve with whipped cream cheese.
Note added 11/25/09: The Globe made excellent edits to this recipe. Thanks! Here's the link: GLOBE version. Globe article link is here.
Looks so good! Maybe next year I will plant some vegetables and see what happens. You have inspired me Kathy!
ReplyDeleteYum, I could happily have a slice with my cup of tea when I come back from the lottie this morning. Have been away for a few days so catching up on the seed swap and your harvest etc., glad it was a success and enjoyed by all. The giant vegetable winners looked very pleased.
ReplyDeleteCongratulations Kathy!!
Johanna, You will get fantastic vegetables in Alaska! You should try. I've read about super giant vegetables at the Alaska State Fair because of the long days! I will go to the Topsfield Fair today with Vickie and kids. Hopefully the crowds won't be too much. I'd like to see the the veggies on display there. Cheers!
ReplyDeleteThanks for the recipe. I made it yesterday (market-bought pumpkin though as it is spring here in Australia) and it was delicious!!
ReplyDeleteI'm glad you liked it. The mention of spring makes me very jealous. Enjoy!
ReplyDeleteLooks like the Topsfield Fair was a hit! I love the pictures of Amelia and Cooper. Yes, we get mega size vegetables here but those people work hard at it! I will start out with a small patch. Thank you for the encouragement! Have a wonderful fall.
ReplyDelete