|Four of the pumpkins grown in my garden last year|
I have never heard them so quiet for so long. They LOVED it. While there are actually no controlled studies providing evidence for pumpkin being a natural dewormer in chickens, it certainly doesn't hurt!
In the spirit of pumpkin noms, and my enduring and illogical fantasy that the weather forecast for this weekend (over 100 degrees F.) is wrong, I give you my favorite recipe for pumpkin bread. This recipe is adapted slightly from the one over at Northwest Edible Life (who I just ADORE), but I like my version better - it's spicier. Try hers though; you might like that one better and she uses chocolate chips!
Spiced Pumpkin Bread
Pour batter evenly between the prepared pans or portion into muffin tins.
Bake for about 60-70 minutes in the preheated oven for 9×5 loaf pans or about 25-35 minutes for muffins. Because baking time will vary based on your oven calibration, oven size, pan, etc., it’s really best to rely on the the toothpick test to determine when your pumpkin bread is done. Loaves or muffins are done when a toothpick inserted into the center comes out clean. Let your bread cool in pan until firmed up, about 10 minutes. Transfer to a cake rack and let cool completely before slicing. This is harder than it should be, but the texture of the bread is better if allowed to fully cool before you cut it open.
This bread freezes well if well wrapped. I wrap in tinfoil and then put in a gallon ziploc bag.