Archive for November, 2012

Pumpkin Bread and Pumpkin Butter

Monday, November 12th, 2012

My favorite pumpkins for decorating are Cinderella pumpkins, Fairytale pumpkins and Jack-Be-Nimble pumpkins; but there’s more to pumpkins than Halloween decorating.

Pumpkins are low in calories and sodium, high in fiber, and the seeds are high in protein, iron, and the B vitamins. Pumpkins are very high in beta-carotene. Researchers believe that eating a diet rich in beta-carotene may reduce the risk of heart disease and some cancers, and it helps to delay aging.

You can find more pumpkin facts at

Pumpkin Bread

3 cups/750 mL all-purpose flour
1 tbsp/15 mL pumpkin spice
2 tsp/10 mL baking soda
1-1/2 tsp/7.5 mL salt
1/2 tsp/2.5 mL Baking Powder
4 large eggs, slightly beaten
2-3/4 cups/700 mL sugar
2/3 cup/160 mL Original Grapeseed Oil
2 cups/500 mL canned pumpkin
2/3 cup/160 mL water
1/2 cup/125 mL coarsely chopped nuts, if desired
Combine first five ingredients in medium bowl. In another bowl, beat together eggs, sugar, oil, pumpkin and water. Add dry ingredients; mix until well blended (do not over-mix). Fold in nuts. Pour batter into two greased 9 × 5-inch/23 × 13-cm loaf pans. Bake at 350ºF/180ºC for 1 hour or until bread tests done. Cool slightly and remove from pans to wire rack to cool.Makes 2 loaves, 20 servings

Pumpkin Butter from

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons Watkins ground ginger
1/2 teaspoon Watkins ground cloves
1 1/2 cups white sugar
2 teaspoons Watkins ground cinnamon
1 teaspoon Watkins ground nutmeg

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

This tastes great on toast or muffins and it makes a wonderful gift.

Bon appetit!