Pumpkin Bread and Cookies

49

It’s almost fall, y’all!  I am already seeing pumpkin everything.  I have canvassed our cookbooks for recipes that feature pumpkin as a key ingredient.  Cooking on the Bayou, by St. Peter’s Altar Society, has an excellent recipe for pumpkin bread.  Their church fair is September 19th and 20th, and will be held at the old Bordelonville High School complex.  Likewise, the Church of the Little Flower’s Altar Society published a cookbook entitled, A Little Bit of Heaven.  I found an awesome recipe for pumpkin cookies.  I can only imagine the aroma in the kitchen while they are baking.  Both of these cookbooks, along with several other Avoyelles Parish culinary offerings, are available for sale in the ACT gift shop located at 8592 Highway 1 in Mansura.  Call (800) 833-4195 for information about ordering over the phone.

 

Pumpkin Bread by Iris Deselle

 

3 1/2 Cups Flower, Sifted
3 Cups Sugar
2 Cups Pumpkin
2 Cups Pecans, Chopped
2 Cups Raisins
1 Cup Wesson or Mazola Oil
4 Eggs
2/3 Cup Water
1 1/2 Teaspoon Salt
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
½ Teaspoon Nutmeg

 

Mix all ingredients thoroughly until smooth.  Pour into three or four sprayed loaf or two sprayed Bundt pans.  Bake for 1 hour at 350 degrees.  Allow to cool, then remove from pans.

 

Pumpkin Cookies by Carol Miller

 

2 Cups Flower, Sifted
1 Cup Shortening
1 Cup Mashed Pumpkin
1 Cup Sugar
1 Cup Raisins
1 Egg
1/2 Cup Pecans, Chopped
1 Teaspoon Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1/2 Teaspoon Salt

 

In a bowl, sift dry ingredients together.  Cream shortening and sugar in a separate mixing bowl.  Add pumpkin and egg, then vanilla.  Add dry ingredients, pecans and raisins until well blended.  Bake at 350 degrees on a greased baking sheet for 10 to 12 minutes.  Yield: 7 to 8 dozen cookies.