Pumpkin bread features winter squash or edible pumpkins bought in Asian or farmers markets. Bake the pumpkin with the peel on until tender. When cool the peel will separate from the squash and is easily removed. Place the squash in a food processor and blend until smooth. Use one cup for this recipe and store the rest in the freezer.

Ingredients

The dry ingredients
2 cups of flour
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt (optional)
1 cup walnuts, chopped

The wet ingredients
1/2 cup of butter
1 cup sugar
2 eggs
1 teaspoon vanilla

1 cup pumpkin

To prepare the loaf pan
3 tablespoons flour
3 tablespoons oil
3 paper cupcake holders

Preheat oven to 350° F. Place rack in the middle of the oven. Oil and flour a quart glass loaf pan along the bottom and sides of the pan. Shake out excess flour. Place 3 paper cupcake holders on a small baking sheet. Yield: 1 loaf plus 3 cupcakes.

Sift dry ingredients into a large mixing bowl. Add the walnuts and mix until well combined.

Cream the butter and sugar in a food processor. Add the eggs, vanilla and pumpkin.
Blend until combined.

Remove the liquid ingredients from the blender bowl and fold into the dry ingredients. Mix carefully until well combined. Place the bread batter into the loaf pan. The batter will fill one-half of the loaf pan. Use the remaining batter to make 3 cupcakes.

Bake at 350° F. for 15 to 20 minutes for the cupcakes. Bake for 50 to 60 minutes for the loaf pan.
When the edges of the bread have moved away from the sides of the loaf pan, test for doneness.
Place a knife in the center of the loaf. Remove the knife. The bread is done when the knife comes out clean.

Variations

Swap 1/2 cup butter for 1/3 cup olive oil
Add 1/2 cup raisins

Tip

Wrap in a food storage container and store in the freezer.