Recipes for Pumpkin bars and coffee can Pumpkin bread

October 6, 11:39 AMSeattle Garden & Kitchen ExaminerJerry & Kristy

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With the abundance of pumpkins out there right now, we thought we’d go over a few ways we use ours. Along with few prime ones having the honor of being our jack o lantern greeters we use a few smaller ones inside on our table. The rest are eaten!

Pumpkins are wonderful in a variety of recipes, even their flowers are edible. They are contain 90 percent water, Potassium, Magnesium, Calcium Vitamin A to just name some. Pumpkins are also cholesterol free and low in salt.

The seeds are easy to roast and make great snacks or additions to salads. Pumpkin meat can be used to make pies, cookies, breads and soups. You probably already have a favorite pumpkin pie recipe so here are a couple other types of recipes to try: 

Pumpkin Bars 

1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 - 1 tsp. cinnamon (we like a little extra)

 2 eggs (or eggbeaters)
1 packed cup brown sugar
1/4 cup cooking oil

1 cup packed (cooked) pumpkin
½ - ¾ cup chopped walnuts to taste

Cream cheese frosting

 Recipes Directions:

Preheat over to 350º and grease a 9x9x2-inch baking pan

Mix together dry ingredients and set aside.

In large bowl, lightly beat eggs, stir in brown sugar, then oil

Add in add dry ingredients, pumpkin and nuts.

Pour in prepared baking pan and bake for 30 minutes - use toothpick test for doneness.

Cool, frost and cut into bars.

Note:
This recipe can be doubled

Coffee Can Pumpkin Bread

½ tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 ½ c. flour

1 tsp. nutmeg
1 ½ tsp. cinnamon
1 tsp. cloves (optional)

4 eggs (or egg beaters)
3 c. sugar

4 cups packed and cooked pumpkin
2/3 c. water
1 c. cooking oil

¾ - 1 cup chopped walnuts to taste

Recipe Directions:

Preheat oven to 325º Spray a 1 pound coffee can with Pam for baking (spray with flour)

 Mix together dry ingredients and set aside.

In larger bowl, lightly beat eggs, add sugar and beat well.

Add pumpkin, water, oil and beat until well mixed.

Mix in dry ingredients and nuts.

Pour into prepared coffee can and bake for 90 minutes testing to see if the top springs to touch.

Note:
The bread can be frozen in the can.

This is part of our series Garden plant of the week where we cover a different plant weekly and then follow up with a set of recipes