I am making the pumpkin bread recipe from my great aunt Ruby. She and I use to make this every year for Christmas to give away. She most of the time used pumpkin that she cooked herself and not canned. I use to help her with that. I miss her so much. I also translated it in swedish for my swedish friends :)
Aunt Re's Pumpkin Bread
2⅔ cups sugar
⅔ cup soft margarine
4 eggs, beaten
2 cups pumpkin, cooked and mashed (any squash or sweet potatoes will work)
⅔ cup water
3⅓ cups flour, all-purpose
4 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon cinnamon, ground
½ teaspoon cloves, ground
1 pinch nutmeg, ground
⅔ cup walnut, coarsely chopped
⅔ cup dates or raisins, blanched
Cream margarine and sugar; add eggs, pumpkin, water and mix well. Sift all dry ingredients into pumpkin mixture. Mix until just blended. Stir in nuts and dates or raisins. Pour into 2 greased and floured loaf pans about ¾ full. Bake 1 hour and 15 minutes at 350° Fahrenheit (175° Celsius). Cool before slicing. This freezes well and is great a few days later cold with some butter.
Pumpakaka
6 deciliters socker
150 grams bakmargarine
4 ägg, lätt vispad
1 1/2 deciliters vatten
475 grams pumpa, kokad och mosad
500 grams vetemjöl
4 tsk bakpulver (2 tsk svensk bakpulver)
2 tsk bikarbonat
1 1/2 tsk salt
1 tsk kanel, mald
1/2 tsk nejlikor, mald
1 kryddmått muskot, mald
1 1/2 deciliters valnötskärnor, hackade
1 1/2 deciliters dadlar eller russin, blancherad
1. Vispa med elvisp ihop, socker och margarine. Lägg till ägg, pumpa och vatten, blanda ordentligt.
2. Blanda ihop de torra ingredienserna och mixa med pumpa smeten. Mixa inte för mycket.
3. Blanda ihop nötter och dadlar/russin.
4. Häll smeten i två 1-½ liter brödform som är smörjd och mjölad.
5. Grädda 75 minuter i 175°C.
6. Låt de stå kvar i formarna en stund innan de stjälps upp.