Sherwood Park News has reported:

Kathryn Howden, a registered dietitian and Executive Director of the Strathcona Food Bank, is sharing her mother’s pumpkin loaf recipe as a fall baking favourite. The recipe makes two generous loaves, one to eat right away and another to wrap, freeze and enjoy later.

Howden says cooler weather, shorter days and the aroma of cinnamon, ginger and nutmeg in the kitchen draw her to fall baking. She describes it as a chance to enjoy a treat while adding nutritious ingredients. Pumpkin gets its orange colour from beta-carotene, which the body converts to vitamin A, and also provides fibre and potassium. Canned pumpkin is as nutritious as fresh pumpkin and saves the work of preparing it.

The recipe, called Mom’s Pumpkin Loaf, calls for 3 cups flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon nutmeg and 1 teaspoon cloves. Its remaining ingredients are 4 eggs, 1½ cups sugar, ½ cup corn syrup, 1 cup oil, 2 cups canned pure pumpkin, 1 cup raisins and 1 cup chopped walnuts. The pumpkin should be pure pumpkin, not pie filling.

To prepare it, beat the eggs, sugar, corn syrup, oil and pumpkin until well mixed. Combine the dry ingredients, then fold them into the wet mixture with the raisins and walnuts. Divide the batter between two greased, parchment-lined standard loaf pans and bake at 325 F for about 65 minutes, until a toothpick inserted in the centre comes out clean. Cool the loaves before slicing.

Howden also encourages people to support neighbours experiencing food insecurity by buying a ticket in the Strathcona Food Bank’s Food & Hope 50/50 Raffle. She says fall baking’s comforts can be a reminder of people facing food insecurity in the community.