Pumpkin Pound Cake Recipe

I just got this Herb Companion recipe http://www.herbcompanion.com/UnCategorized/Pumpkins-Spice.aspx  and thought it would be a great one to share for Halloween festivities and fall feasts. I especially noticed it because I found six key ingredients in it that are available grown right here and which I’ve grown myself this year including eggs, wheat, oats, honey, pumpkins and walnuts. (Note: I’ve been growing small scale batches of oats and wheat for years, and I save the grain for special uses.) I also candied some leftover ginger root to use. I am preparing to expell my own walnut oil so could soon add that to my list of ingredients as well. LOVE THAT!

Our local farms have some great organic pumpkins in their fields right now, some even have the sweet pie pumpkins. Support local and buy a pumpkin!

Our market farm vendor Oxbow Farm has a farmstand on their farm (on Highway 203 just south of the Novelty Hill roundabout), along with U-Pick Pumpkins each weekend this month so make sure to swing by and stock up!

Pumpkin Pound Cake

• 1 1/2 cups cooked pumpkin
• 1/2 cup brown sugar
• 1/2 cup honey
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup all-purpose flour
• 1/3 cup wheat flour
• 1/2 cup oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1/3 cup finely chopped crystallized
ginger
• 1/4 cup chopped walnuts
or pecans (optional)

1. In a mixing bowl, blend the pumpkin, sugar, honey,
oil, and egg thoroughly.

2. Sift together the dry ingredients (except nuts) in a separate bowl.

3. Slowly add to the wet mixture, stirring constantly.

4. Stir the mixture until entire contents are moistened.

5. Fold in the chopped nuts, if desired.

6. Pour into a greased loaf or bundt pan.

7. Bake at 350 degrees for 45 to 55 minutes.

8. Remove from pan. Cool slightly and serve warm.