Autumn is a time for enjoying pumpkins. Pumpkins are great in desserts such as pie, pudding and breads. Pumpkin pie and pumpkin bread are great to serve at Thanksgiving. Pumpkin soup warms the body and soul. Pumpkins are delicious and nutritious. Let’s explore the many facets of the pumpkin.
History of the Pumpkin
Since pumpkins are associated with Halloween, it should come as no surprise that they are disguised themselves. Pumpkins are really a form of squash. Pumpkins, along with squash and cucumbers, are all part of the Cucurbita family. Pumpkins are believed to have originated in Central America.
Seasonal Ale
Pumpkin Ale is sold seasonally by Samuel Adams, Harvest Moon and Dogfish Head.
Just For Fun
There is a movie called “Pumpkin” starring Christina Ricci. There is a video game called Nightmare Before Christmas: The Pumpkin King. In the classic Disney movie “Cinderella,” her chariot is shaped like a pumpkin. There is also a band called Smashing Pumpkins, who sing a sensational song called “Today.”
Nutrition of the Pumpkin
Pumpkins are an abundant source of vitamin A and provide 246 percent RDA per 100 grams. Canned pumpkin makes for tasty and easy desserts and provides 300 percent RDA per 1/2 cup. Pumpkin provides dietary fiber, magnesium, potassium and iron. My favorite thing about pumpkins is that when you eat pumpkin desserts you are eating a vegetable.
Pumpkin Bread Recipe
My families favorite recipe is that of pumpkin bread. Pumpkin bread makes the house smell great while it bakes, provides the health benefits of pumpkin and tastes like pumpkin perfection. Celebrate autumn, Thanksgiving or Halloween with warm pumpkin bread.
Ingredients:
2 cups sugar in the raw 1/2 cup canola oil 3 eggs 1 can of pumpkin (15-oz) 1/2 cup water 3 cups unbleached all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 teaspoon salt Nonstick cooking spray
Directions:
Preheat oven to 400 degrees. Prep two 9-inch round cake pans by spraying them with nonstick spray. Beat sugar, canola oil, eggs, pumpkin, and water with electric egg beaters. Add flour, baking powder, baking soda, spices, and salt. Use the egg beaters to mix the flour mixture into the liquid mixture until smooth. Fill each 9-inch pan equally. Bake at 400 degrees for about 15 minutes. Slice, serve, and enjoy. Top with cool whip if desired.
Pumpkin bread is perfect on Thanksgiving morning or served as a side with Thanksgiving dinner.
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