Thanksgiving Recipe Special: Pumpkin Bread

We are having so much fun in the BVF kitchens creating holiday recipes to share with our friends around the world. Pumpkin is synopsis with Autumn in the United States and we love pumpkin flavoured treats.


Before we get to the yummy recipe-I thought it would be fun to share some history about pumpkins and while exploring the topic- I came across food history blogger,  Tori Avery.

Excerpt from ToriAvery.com "From The Great Pumpkin to pumpkin pie to pumpkin spice lattes, the pumpkin is an American icon. Nothing signals the start of autumn like the arrival of pumpkins. Originating in Central America over 7,500 years ago, archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. These seeds grew much different pumpkins than the orange variety we are accustomed to today. In its original form the pumpkin was a small, hard ball with a bitter taste. Pre-Columbian Native Americans domesticated pumpkins for their flesh rather than their nutritional, readily available seeds. The pumpkin was one of the first wild plants cultivated for human consumption in America, making it an extremely important part of our culinary history. The possibility of having access to something that could be planted, controlled and eaten meant less need for foraging and more likelihood of settling down in one place." Visiting the like for the full article.
http://toriavey.com/history-kitchen/2013/11/pumpkin-history/

We hope you enjoy this our recipe for Pumpkin Bread! Sprinkle with powdered sugar for a nice presentation. Bon Appétite!! 

Ingredients

3 cups flour

2 eggs

1 cup canned pumpkin

1/2 cup sour cream

1/2 cup brown sugar

1/4 sugar

1/4 cup butter

1/4 cup canola oil

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

Pre-heat over to 350 degrees Fahrenheit.

 Grease a 13x9x2-inch baking pan; set aside. Mix together flour, baking soda, baking powder, baking soda, spices, and salt.  Stir together sour cream and pumpkin, set aside. In mixer bowl beat butter and oil on medium speed for about 30 seconds. Add brown sugar and sugar, beat until well combined. Add eggs and mix for 1 minute. Gradually the mixed sour cream and pumpkin to the flour mixture and beat on medium speed until all ingredients are well blended.  Pour into baking pan and bake for 35-40 minutes, or till done.

Let cool and cut in desired size, sprinkle with powdered sugar.