Pumpkin Season ~ Loaf Recipe and Roasted Pumpkin Seeds

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Every year at this time, we are bombarded with all things pumpkin by our fast food industry. But in a new twist this year, companies that can't typically join the trend have been making fun of it by I-kid-you-not offering things like pumpkin-scented brake jobs!

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Last week I showed a couple of photos of my pumpkin loaves and mentioned that I would have to post my recipe, forgetting that I had done that four years ago, before Hive. So I decided, since I promised, I would add a bonus recipe. All the photos are new of course.

This is my mom's pumpkin loaf recipe and my favorite. It's so good, I make sure I eat before making it because even the batter tastes good, frighteningly good. (I warned you.) I also add extra raisins. I might use as much as 1-1/4 cups (300 mL).

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I usually make loaves but the recipe works equally well for muffins. It also freezes really well. Just wrap the loaves in aluminum foil and put them in the freezer.

The Secret Ingredient

I know I have said it before but it's worth repeating, the secret to making a fabulous pumpkin loaf is NOT to use pumpkin! Use SQUASH. In my family, we think the hubbard, acorn and butternut are the most flavourful squash varieties. And despite adding a new one to the list last year, I still went for a small butternut so I wouldn't be eating squash for the next month. The recipe calls for only 2 cups!

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I cut the squash into big chunks and removed the seeds then cooked it for 6 minutes in my pressure cooker. When it was done, the squash was easily scooped out of the peel. It's so easy. This year, I'll show you what to do with those seeds too.

Pumpkin Loaf

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  • 1-1/2 cups oil (375 mL)
  • 2 cups white sugar (500 mL)
  • 4 eggs
  • 3 cups flour (750 mL)
  • 2 teaspoons baking powder (10 mL)
  • 2 teaspoons baking soda (10 mL)
  • 2 teaspoons cinnamon (10 mL)
  • 1/2 teaspoon salt (2 mL)
  • 2 cups pumpkin (500 mL)
  • 1 cup raisins (250 mL)
  1. Preheat oven to 350°F (175 C).
  2. Mix oil, sugar, and eggs.
  3. Add flour and other ingredients alternating with pumpkin but set a little flour aside.
  4. Coat the washed raisins with the reserved flour and stir in.
  5. No need to grease the loaf pans since there is oil in the recipe.
  6. Bake for 45-55 minutes or until a toothpick comes out clean.

Makes 2 9" x 5" x 3" loaves (23 cm x 13 cm x 6 cm)

I used my electric beater sparingly and then stirred in the raisins by hand.

When several small ingredients go in at the same time, I measure them out into tiny bowls, below. This is something you can do beforehand.


And, below, the loaves right before they went in the oven.

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Roasted Pumpkin Seeds

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This is simple. Pre-heat the oven to 400°F (200 C). While it's warming up, clean the excess pumpkin off the seeds (but it's okay to leave a little on) and put them on a cookie sheet or in a shallow pan. Add salt and other spices to your taste. They take about 10 minutes to bake but watch them so they don't burn. The high heat makes the shells crunchy so you can eat them shell and all.

If you're carving a pumpkin, try the seeds this way. Yummy!

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All photos from the iPad of @kansuze.

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