Pumpkin Bread

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Every summer in Cincinnati there is a fine arts and crafts show called Summerfair.  It takes place along the Ohio River at the historic Coney Island amusement park. Yes, it’s usually hot and humid in Cincinnati in the summer but Summerfair is really worth the trip.  Vendors from all over the country come to show their crafts, while people stroll around looking for that perfect treasure.  A couple years ago, my husband surprised me with a homemade pottery bread baker. It’s circular and smaller than the usual loaf pan but makes some delicious bread.

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The pottery is made by Neal Pottery in Lebanon, Ohio and the bread baker comes with 8 recipes. Every recipe I have made has been very good, including this pumpkin bread. This makes less than a regular recipe that you would bake in a regular loaf pan so you could substitute the baking bowl for a large ramekin, or a small loaf pan. I have also made the classic white bread, which is a yeast bread, and it, too, is delicious.

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The recipe for pumpkin bread that came with the baking bowl is very moist and filled with fall flavors.  It’s an easy quick bread recipe.  Start by adding the sugar, eggs, and oil in bowl, and beating ingredients together. Then gradually add the flour, baking soda, cinnamon, and nutmeg into egg mixture. Beat until incorporated. Then add the pumpkin and water and beat until mixed. Grease your baking bowl, or small loaf pan with non-stick spray, and put into a cold oven. Then turn the oven on to 375° F and cook for an hour and 15 minutes. If you would like to buy a baking bowl check out Neal Pottery’s web site or you can find their products on Etsy.

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Pumpkin Bread

Ingredients:

  • 1 c. sugar
  • 1/3 c. oil
  • 1 egg
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¾ tsp baking soda
  • 1 c. flour
  • 2/3 c. canned pumpkin
  • ¼ c. water

Directions:

With a hand mixer, beat sugar, oil and egg together until mixed thoroughly. In a separate bowl, mix salt, cinnamon, nutmeg, and flour together. Slowly add flour mixture to egg mixture until well blended. Add pumpkin and water and mix. Pour into well-greased bread baker, or small loaf pan. Place in a cold oven and set temperature to 375. Bake for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.

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