Pumpkins, Pumpkins & More Pumpkins. . .

Having praised my apples, I can't forget the pumpkins this time of year.  They too have been cropping up all over our house. . . some very edible.

  

Our first attempt at growing pumpkins resulted in two very different sized orange pumpkins and one not so orange pumpkin.  The plants (two of them) took up half my garden and did not deliver like we had hoped.  But the girls were thrilled and plunked them down on our front step, green one and all (not pictured, obviously--and not due to any pumpkin discrimination, I just took this picture before they put it out there).

The other day Signe and I were feeling festive so we made paper pumpkins to hang in our front windows. . . or rather I made paper pumpkins while she made a lovely orange crown. (Which I intended to post a picture of, but I forgot and my lovely new mac won't let me picture hop within the posting window--at least I can't figure out how.  So just imagine a lovely orange paper crown covered in paper cut out "jewels" pasted all over it, above Sig's cherubic face.) 

Then I got inspired by Emily and decided to bake pumpkin bread, with oh so delicious results. And since it was so good I'll share the recipe with you.  If you were my neighbor I would have brought you one like this. . .

But for those less fortunate, here is what you need to make them for yourselves:

Pumpkin Bread:

2 1/2 cups of flour

2 tsp. soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp cloves

1/2 tsp allspice

1 large can pumpkin (29 oz)

3 cups sugar

4 eggs

1 cup of butter

Mix the dry ingredients in a bowl minus the sugar.  In a mixer blend pumpkin, sugar, eggs and butter.  Let it whip a good minute before adding the dry ingredients.  Blend all ingredients well.  Then either fill three loaf tins, or fill four small loaf tins and a muffin tin. I sprinkled raw sugar on mine for added fun. Bake at 350 for 50 -60 minutes, until golden brown and done in the middle. Take the muffin tin out after 30 - 35 minutes.

The result is lovely and spicy and slightly spongy . . .sort of like my waistline from all this autumn cooking I have been doing.  But I think it's worth it!