Recently I have become addicted to something sweet with my morning coffee. I am not sure where this is coming from but my recent addictions have been croissants, blueberry bread and/or pumpkin bread. My mother always made pumpkin bread for us as kids and the blueberry bread is a recent discovery. I am going to have to replicate the blueberry bread at some point. In the meantime, I know its not in season, but I wanted share my mom’s recipe with you.
Preheat oven to 350F
Sift:
- 1 3/4 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
In a large bowl, mix:
- 1 cup of sugar
- 1/3 cup olive oil
- 1 cup of pumpkin (fresh not canned. I always freeze my pumpkin around Halloween time. I do not like using canned because there are always additional additives.)
Add the dry to wet mix. Stir thoroughly. Add in 1/3 cup of milk or water if dairy intolerant. Pour in a 9X5 greased pan. Cook for one hour.
Recipe is egg free, fairy free, and soy free. Enjoy!