The cob webs have been dusted, and the capes and the fangs neatly stored away. The party might be over, but the moment lingers.
Salvage the pumpkin seeds that you gleefully pulled out and roast them for a tasty evening snack. And what to do of the bits and pieces that are left from carving out those scary eyes and ghoulish smiles?
Puree them and cook up delicious pumpkin bread. Your little munchkins will thank you for this delicious post Halloween treat.
3 cups pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Add raisins, mini chocolate chips (the best), pecans, or walnuts.
Recipe Courtesy: http://allrecipes.com