Have you ever contemplated the goodness and wisdom of the Lord in the foods He gives us in season?  I guess these thoughts  came to me when home educating my first kindergartener.  (Another benefit to home educating).  

     In the summer, when we are outside working and loosing fluid, He gives us fruits such as watermelon that are mostly water.  In the fall, when our bodies are a little more stressed due to changes in weather, He gives us colorful vegetables like those in the squash family that are full of anti-oxidents to strengthen our immune systems.  His provisions for us are perfect! 

     This Pumpkin Loaf may not be perfect, but I hope your family enjoys it as much as ours does!

Harvest Pumpkin Loaves

 

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1/2 cup butter (softened)
1/2 cup applesauce or 1/2 cup additional butter (softened)
2 cups natural cane sugar
4 eggs
3 3/4 – 4 cups soft wheat pastry flour  (as needed)
2  teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 1/2 cups mashed pumpkin
1 1/2 cups semi-sweet chocolate chips or carob chips (we like the vegan ones the best)
1 1/2 cups chopped pecans
 

   Preheat oven to 350 degrees.  Grease 2 loaf pans.

 Cream butter; gradually add sugar; mix in eggs, 1 at a time.  Set aside.

 Combine the next seven ingredients.

 Add dry ingredients to creamed mixture, alternating with pumpkin, beginning and ending with flour mixture.
 
     Stir in chocolate or carob chips and pecans.  Spoon into loaf pans. Bake 55-60 minutes, until tests done.  Cool.  Drizzle with glaze.
 

 Glaze: 

1 cup natural powdered sugar
2 tablespoons half & half (or milk)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
 
     Stir until smooth.  Drizzle over the cooled loaves.  Enjoy!

Blessings,

Mominsc (1)

Marcie