Pumpkin Bread

Yet another recipe in my series of recipes dedicated to the greatest of all the winter squahes, The Pumpkin. It's also a nod to Linus Van Pelt, my favorite Peanuts charachter.

To make this recipe really good, you need to use the "Muffin Method", if you watch Alton Brown, you already know what this is, but if you don't, I will explain. The muffin method requires that you combine the wet and dry ingredients seperately. You do this so the leavenings work best. You can use this method with all quick breads such as: pumpkin, zucchini, banana, cran-orange etc. You can also use it with muffins you make yourself.

3 C sugar
1 C oil
4 eggs
3 1/3 C flour**
1/2 C wheat germ (optional)
1/4 C ground flax seed (optional)
2 t baking soda
1 1/2 t salt
1 t cinnamon
1/2 t nutmeg
2/3 C water***
2 C pumpkin***

Method:
In one bowl combine the sugar, oil and eggs and beat till smooth. In another bowl combine the flour**, baking soda, salt, cinnamon, nutmeg. Now, combine the contents of both bowls and beat. When this is done, add the pumpkin*** and water*** and beat till blended. Pour out into two greased/foured bread pans and bake at 350F for 55-65 mins, or till a knife insterted in the center comes out clean. Allow to cool for 5-10 mins in the pan, then turn out on to a rack or cutting board to finish cooling.

**I use a combination of white and whole wheat flour. I usually put 2 C white flour to 1 1/3 C wheat flour. In other recipes I will use a half and half mixture. Using all whole wheat flour tends to make the bread very dry and crumbly. Whole wheat flour can be found in the store near the white flour, usually in the Bob's Red Mill display, and must be kept in the fridge so it won't spoil.

***Regarding the pumpkin you use. If you use canned (but why would you??) get the 15 oz size. You will need to add the 2/3 C water if you use canned pumpkin. If you use fresh pumpkin, omit the water as the fresh pumpkin has the water in it. Also, you might need to add 1/4 C extra flour with fresh pumpkin if you omit the flax seed and wheat germ.

As for flax seed and wheat germ, I'm a big fan of both. Flax seeds have tons of good omega-3 fats in them, they also have a ton of dietary fiber. Wheat germ is the same -- good fats, and fiber. They can be found also in the Bob's Red Mill display.