Traditionally we do not eat a full meal before services, especially on Shabbat morning. So I usually make some sort of muffin or “bread”. The past few weeks it has been Pumpkin Bread, and here is the yummy recipe. It comes from the Kindergarten teachers at Noam’s school, Solomon Schechter Day School of Raritan Valley.
One quick note, instead of cinnamon and allspice, I use something called cinnamon plus by Pampered Chef. Mkm is a pampered chef consultant and sells their wonderful products. Cinnamon Plus is a mixture of cinnamon, allspice, cloves and nutmeg.
Enjoy!
Pumpkin Bread
adapted by Phil Goldwasser
3 Cups of all purpose flour
1 tsp salt
1 Tbsp baking soda
2 Tbsp baking powder
1 Tbsp cinnamon
1 Tbsp allspice
4 eggs beaten
2 Cups sugar
1 Cup oil
2 Cups pumpkin
- In a large bowl, whisk together the flower, salt, baking soda and powder and spices.
- In a second bowl, beat the eggs and whisk in the sugar and then the oil.
- Mix in the pumpkin.
- Add the liquid ingredients to the dry and mix until incorporated.
- Bake at 350° for 1 hour. Test for doneness and bake longer if needed.