A Seasonally Safe Recipe
My favorite fall recipe is, of course, something pumpkin. Fall is always the season that brings my family together. From pumpkin carving to thanksgiving, and lots of little things in between, each of my fall events will probably involve pumpkin bread. Don’t be fooled by the name - pumpkin bread is basically cake and is the perfect dessert to pair with your favorite warm beverage.
Pumpkin bread is pretty simple, but even the simplest of recipes can present an opportunity for foodborne illness. Check out the steps below for more!
Cooking oil spray
3 cups granulated sugar
1 cup canola oil
1- 16 oz can Pumpkin (solid, packed)
3 cups flour
1 tsp baking soda
½ tsp salt
½ tsp ground cloves
½ tsp ground cinnamon
1. Wash hands with soap and water
2. Preheat oven to 350 °F. Spray 13 in x 9 in pan with cooking oil spray.
3. In a large bowl, add sugar, canola oil, and pumpkin.
4. Crack eggs into this bowl, then wash hands with soap and warm water.
5. Using hand mixer, blend together these ingredients until smooth.
6. In a separate medium bowl, combine flour, baking soda, salt, cloves, and cinnamon and stir until well combined.
7. Wash hands after handling flour.
8. Add ½ of flour mixture into the wet ingredient mixture in large bowl. Stir well, until combined.
9. Add the rest of the flour mixture, continuing to stir until smooth.
10. Pour the batter into the pan, spreading it into an even layer.
11. Don’t eat the raw batter.
12. Bake for 50-60 minutes. Check the center of the bread with a toothpick to ensure the dough is flaky and cooked through the middle. Enjoy!