*

Kathy McEwan

FCS Agent, Southwind District

Editor's Note: Kathy S. McEwan is a K-State Research and Extension family and consumer sciences and 4-H extension agent assigned to Allen County, Southwind Extension District. She may be reached at the Iola office (620) 365-2242 or by email at kmcewan@ksu.edu.

It's pumpkin time

Tuesday, October 18, 2011

Whether you decorate for fall with pumpkins, carve them into Jack O' Lanterns or use them to bake a pie, it is pumpkin time.

The name "pumpkin" originated from the Greek word "pepon" which means "large melon." Pumpkins were once believed to remove freckles and cure snake bites. In colonial times, they were used in pie crusts instead of the filling until someone cut the top off, removed the seeds, filled the insides with milk, spices and honey and baked it in hot ashes. This was the origin of pumpkin pie. Native Americans flattened strips of pumpkin, dried them and used the strips to make mats. They also used the pumpkin seeds for food and medicine.

Eighty percent of the pumpkin supply is available in October, and most are grown in Illinois. Pumpkins are grown primarily for processing, with a small percentage grown for ornamental sales. They are used to make soups, pies and breads, and the bright orange color is a dead giveaway that pumpkin is loaded with beta-carotene. Beta-carotene is converted to vitamin A in the body and performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease and some degenerative aspects of aging. Pumpkins are also a good source of potassium.

Below is a Pumpkin Nut Bread recipe you might want to try to add some of this seasonal fruit to your diet. This bread makes a great snack, breakfast or dessert. It makes one large loaf or two mini loaves for gift giving. The bread also freezes well and can be frozen for up to six months.

Pumpkin Nut Bread

Ingredients:

2 cups all-purpose flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon each: salt and nutmeg

1 cup fresh pumpkin puree OR 1 cup solid pack canned pumpkin

1 cup sugar

1/2 cup skim milk

2 eggs, slightly beaten

1/4 cup vegetable oil

1/2 cup each: chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup)

Directions:

Preheat oven to 350 degrees F. Sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix. Spoon batter into well-greased, large loaf pan or 2 small loaf pans. Bake large loaf for 65 minutes or two mini loaves for 50 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes in the pan. Use a knife to loosen bread from the sides of the pan, invert to remove bread and cool on cooling rack or plate. Slice and serve.

To freeze for later use, cool completely, freeze on a plate for six hours, wrap in heavy duty foil or place in freezer bag and return to freezer for up to six months.

For other pumpkin recipes go to the University of Illinois Extension website: http://urbanext.illinois.edu/pumpkins/recipes.cfm.