Halloween is one of my favorites days of the year………it is right after my birthday, there is usually a delightful chill in the air, the creativity of costume creation and of course the sweet treats!

This year we stayed home and handed out treats to the neighborhood kids and then went to a Halloween party of our own. I was a bit torn on what to hand out as treats, on the one hand I wanted to do something in keeping with my values pertaining to fresh, whole foods. But on the other hand, I remember what a bummer it was to go to those houses that gave out boxes of raisins!

If I had been more on the ball I would have liked to make some kind of seasonal pumpkin bread and given that out, but alas………we ended up grabbing a bag of Twix and Mounds at the last minute like everyone else ;(

Joe had 2 costumes this year……at the last Nevada City Farmer’s Market of the season he went as a box of bananas! On the actual day of Halloween we both dressed as Nevada County’s own seasonal workers……trimmers!

In case you feel inspired to try a really your hand at your own pumpkin bread, here is a great recipe:

Pumpkin Bread with Nuts and Raisins

• 3 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground nutmeg
• 2 cups solid pack pumpkin puree- you can make your own by roasting whole pumpkins and scooping out the flesh!
• 1 cup vegetable oil
• 1/2 cup chopped walnuts
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 cup sugar
• 2/3 cup water
• 4 eggs

1. Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
3. Bake for approximately 1 hour.

Filed under:
Uncategorized by Wendy Van Wagner