Pumpkin, squash, fall, oh YES!
Everybody's itching for fall. Our family begged me to make pumpkin bread this week. Our mouths watered as it baked. That scrumptious smell of cinnamon. Who could resist cutting the bread as soon as it appeared from the oven? Yummy indeed!
Here is the recipe we use. It is our absolute favorite. I came upon it fifteen or so years ago when my husband brought home the PTA cookbook from his school. Sadly I don't know who submitted the pumpkin bread recipe so I cannot credit the source. If, as you read this blog, you recognize the recipe and know the source, please let me know. Shame not to know the source of our family's favorite!
3 cups sugar
1 cup oil
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups pumpkin
3 1/2 cups flour
2 teaspoons baking soda
Mix all liquid ingredients followed by sugar, salt, cinnamon, nutmeg, pumpkin, flour and baking soda. Pour into greased and floured stem/bundt pan or two loaf pans. Bake at 350 degrees for one hour or until toothpick comes out clean.
*For a sensory experience, we always smell the cinnamon and nutmeg before we add it to the batter. Just something little noses enjoy!
Last evening as I prepared a squash for baking (eventually pureed to make baby food) my children noticed the seeds were smaller versions of the pumpkin seeds they had come to recognize. Discussion grew and eyes widened as we cleaned out the inside of the squash. We compared pumpkin and squash insides, noting they HAD to be members of the same food family if they had the same seeds (smile- kids are so curious). We compared seeds, talked about how each grew, compared the leaves of each plant, and wondered if they would taste similar. The questioning and learning that took place. Warms my heart.
If you are on a fall pumpkin or squash adventure, here are some book links you might find helpful: