
My best friend in the world, who is also the head room parent of my 6th grader’s class, said to me recently, “this year since the kids are too old for the Halloween parade, the teacher wants to do something different.” Immediately the uh oh, hang up now bell went off in my head, but since she is my best friend, I didn’t. I slowly said “yeessss,” wondering where I would fit in to this project. So she tells me ”the class is having a Halloween luncheon and all you have to do is make something tasty, Halloweeny and healthy!” Oh, is that all, I think. No corn syrup, no candy, is this even possible? But then I remember I have a fabulous recipe for pumpkin bread. It’s delicious, everyone loves it and there’s nothing in it that’s not on the food pyramid in an acceptable category.
Note: this pumpkin bread can be made in 2 traditional loaf pans (lined with wax paper) but for a more seasonal twist, use pumpkin-shaped molds or muffin tins. Once cool, they can be decorated with cookie icing. Halloween molds and icing are available at any discount or craft store.
Pumpkin Bread
- 3 ½ Cups Flour
- 3 Cups Sugar
- 2 Teaspoons Baking Soda
- 1 ½ Teaspoons Salt
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 4 Eggs
- 2/3 Cup Water
- 1 Cup Oil
- 2 Cups Pumpkin (this is one 16 oz. can)
- 1 Cup of Raisins or Dried Cranberries (optional)
Preheat the oven to 350 degrees.
Mix dry ingredients in a large bowl. Add the oil, eggs, water and pumpkin. Mix well. Stir in raisins or cranberries. Turn into your pan of choice. Depending on the type of pan, baking times will vary. Traditional loaf pans take at least one hour.
Happy Halloween!