Pumpkin Recipe

Chocolate Pumpkin Bread or Cake
2 3/4 cups flour
1 1/2 cups sugar
3/4 cups cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup milk soured with 1 Tbsp lemon juice
1 1/2 cup fresh pumkin puree (not canned)
1 large egg
1/4 cup vegetable oil
1 Tbsp vanilla
Stir together the dry ingredients. In a large measuring cup combine the soured milk, egg, oil, and vanilla. Add the milk mixture and pumpkin to the dry ingredients, stirring only until barely mixed.  Divide between two greased bread pans or use 1 greased bundt pan.  Bake at 350 degrees for 1 to 1 1/4 hours (a toothpick inserted will come out clean). Let cool for 15 minutes, then remove from the pan to finnish cooling. I like to line my pan with waxed paper on the bottom, coming up the two long sides (grease under and over the waxed paper).

To make into bar cookies, leave out milk and increase flour to 4 C. Spread in a large greased pan to bake for 35 to 40 minutes.