Porridge Pumpkin Bread

We harvested our winter squash crop last week.  Paul and Alden brought bushel baskets up to the barn, and its just so awesome to see the bounty all together.  It just made me want to cook squash.  So I put some pie pumpkin into the oven and after it was cooked and cooled I turned it into pumpkin puree and made some pumpkin bread using Peaceful Morning Porridge blend in place of some of the flour.  I took samples to the Farmers’ Market and everyone loved it.  Its hard to resist warm pumpkin bread on a beautiful Fall day!!
PORRIDGE PUMPKIN BREAD
1 1/4 cups flour
1/4 cup uncooked porridge blend (I used Peaceful Morning)
1 cup sugar
1 tsp. baking soda
1 cup fresh pumpkin puree
1/2 cup sunflower oil
2 eggs
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
Preheat the oven to 350 degrees.  Mix the pumpkin, oil, eggs, 1/4 cup water, and spices together.  Mix together the flour, porridge blend, sugar and baking soda, then combine with the pumpkin mixture.  Pour into a well-buttered 9x5x3-inch loaf pan.  Bake 60 minutes or until a toothpick comes out clean.  Turn out of the pan and cool on a rack.
Porridge Pumpkin Bread was last modified: December 26th, 2014 by paul