Directions:
In a large bowl mix sugar & pumpkin. Add eggs, oil and milk. Beat.
In another bowl mix flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace. Stir into pumpkin mixture. Just stir until moistened - don't over mix.
Pour into a greased 9x5" loaf pan. Bake @ 350F (180C) for 50 - 60 minutes or until a toothpick inserted into the bread comes out clean.
Brush honey on top of loaf. Let cool in pan for 10 minutes, then remove and let cool on a rack. Wrap and store for 1 day before serving.
Cut pumpkin in half. Scoop out seeds and fibers. Cut pumpkin into
chunks. Place pieces skin side up on in an 8x8" or 9x11" pan.
Add about 1/2" of water. Bake @ 350F (180C) for about an hour until
pumpkin is tender. Drain water. Scrape pumpkin off rind. Puree
pulp in blender. Can be kept in the fridge for about a week or
frozen.
Or buy a can of pumpkin ;-)
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