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Everyday-Vegetables, Vol 3-2012
December 05, 2012

Happy Hoildays


How quickly the year has gone by. I hope you all have enjoyed it with family, friends and good health. This is the time of year I love. We rest from all the summer chores and settle in and enjoy our family and friends.


I love to cook with the winter squash we have grown in the garden.

Winter squash soup can be made with any type of winter squash you have.

I love to try new recipes and make up some of my own but when I make gifts for the neighbors I want to make sure they taste good.

This year I wanted to use some vegetables from the garden and decided to try pumpkin carrot nut bread. The pumpkin, carrots and walnuts pack this bread with nutrition. It is not overly sweet and makes a nice gift for this Christmas Season. It is a nice change from candy and fudge.

Recipe of the Month

Pumpkin Carrot Nut Bread

Preheat oven to 350 degrees F grease and flour 2 loaf pans or 24 muffin tins.

3 cups flour
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
2 tsp. baking powder
1 ½ tsp. salt

Shift above ingredients together in a bowl and set aside

2 cups of sugar
1 ½ cups mashed cooked pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice

Place above wet ingredients into a mixing bowl and blend just until combined. Add the flour mixture and blend just until dry ingredients are combined with the wet ingredients.

Fold in 1 large shredded carrot and 1 cup of chopped walnuts

Fill loaf pans or muffin tins. Bake loafs for 35 minutes. Check after 30 minutes inserting a wooden pick in the center. When it comes out clean the bread is done. For muffins bake for 20 minutes checking often. Do not over bake or the bread will be dry.

Cool on a rack for 10 minutes before removing from pans.

Each serving packs 70 percent of your daily vitamin A and 6 percent of Iron and 2 grams of fiber.

Not bad for a treat!

Happy eating this Holiday Season!

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Guide to Starting a No-Till Vegetable Garden my gift to you!

Enjoy and Happy Gardening!

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