Halloween festivities continue today with pumpkin cooking. Last year’s frozen pumpkin was the lucky duck. One large yogurt container was enough for soup and bread. It is fun to have an event worthy of firing up the oven again.

Molly’s Pumpkin Bread

Ingredients:
1 cup butter
4 eggs
1.5 cup sugar
2 cups pumpkin
3 cups flour
1 tps salt
2 tsp baking powder
0.5 tsp baking soda
1 tlb cinnamon
8 oz. dates
0.5 cup raisins (or skip the dates and do a cup of raisins)
1 cup chopped nuts

Cream butter and sugar. Beat in eggs. Mix until smooth. Then stir in nuts and raisins. Pour into 2 loaf pans three quarters full or in one loaf pan and 1 dozen muffins.
Molly’s Pumpkin Bread

Ingredients:
1 cup butter
4 eggs
1.5 cup sugar
2 cups pumpkin
3 cups flour
1 tps salt
2 tsp baking powder
0.5 tsp baking soda
1 tlb cinnamon
8 oz. dates
0.5 cup raisins (or skip the dates and do a cup of raisins)
1 cup chopped nuts

Cream butter and sugar. Beat in eggs. Mix until smooth. Then stir in nuts and raisins. Pour into 2 loaf pans three quarters full or in one loaf pan and 1 dozen muffins. Bake muffins 20-25 minutes at 375 F and loaves for 60-75 minutes at 375 F.