{"id":153,"date":"2008-09-26T11:25:00","date_gmt":"2008-09-26T15:25:00","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=153"},"modified":"2008-09-26T11:25:00","modified_gmt":"2008-09-26T15:25:00","slug":"pumpkin-muffins-bread","status":"publish","type":"post","link":"https:\/\/www.orchardhillfarm.ca\/?p=153","title":{"rendered":"Pumpkin Muffins \/ Bread"},"content":{"rendered":"<p><a href=\"http:\/\/3.bp.blogspot.com\/_IU5-VJ9Qd54\/SN0Hb-248DI\/AAAAAAAAAF4\/1YR_GyA74yM\/s1600-h\/Squash.jpg\"><img decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5250360917894950962\" style=\"FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand\" alt=\"\" src=\"http:\/\/3.bp.blogspot.com\/_IU5-VJ9Qd54\/SN0Hb-248DI\/AAAAAAAAAF4\/1YR_GyA74yM\/s320\/Squash.jpg\" border=\"0\" \/><\/a><br \/>CSA working shares helping to bring in the winter squash and pumpkins.<br \/>Thanks to the Brooks and White Families.<\/p>\n<p><strong><span style=\"font-size:130%;\">Pumpkin Muffins<\/span><\/strong><br \/>Adapted version of &#8220;Nutty Pumpkin Bread&#8221; from <em>Simply in Season <\/em>by Mary Beth Lind and Cathleen Hockman-Wert<br \/>preheat oven to 350F<\/p>\n<p>4 cups whole wheat flour<br \/>1 cup sugar<br \/>1 cup brown sugar<br \/>2 teaspoons baking soda<br \/>1 1\/2 teaspoons salt<br \/>2 teaspoons ground cinnamon<br \/>1\/2 teaspoon each ground ginger, nutmeg, cloves<br \/>Mix together in a large bowl and make a well.<br \/>1 1\/2 cups pumpkin or winter squash (cooked and pureed)<br \/>2 eggs (lightly beaten)<br \/>1\/2 cup oil<br \/>1\/2 nuts ( you can use the hull-less pumpkin seed in the Kakai Pumpkins)<br \/>1 cup raisins, cranberries or dates ( chopped; optional)<br \/>Add into the well and mix just until all of the dry ingredients are moistened. Pour batter into prepared 24 muffin tins. bake about 20 minutes or until firm.<\/p>\n<p>Bread variation: Pour batter into 2 greased 9&#215;5-inch loaf pans. Bake in preheated at 350F until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>CSA working shares helping to bring in the winter squash and pumpkins.Thanks to the Brooks and White Families. Pumpkin MuffinsAdapted version of &#8220;Nutty Pumpkin Bread&#8221; from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wertpreheat oven to 350F 4 cups whole wheat flour1 cup sugar1 cup brown sugar2 teaspoons baking soda1 1\/2 teaspoons salt2 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/153"}],"collection":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=153"}],"version-history":[{"count":0,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/153\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}