When making up your holiday menus for the sukkah, think about including these warm, moist breads made from the fruits of the harvest. It's a great way to draw the entire family into the spirit and fun of preparing for the Jewish holiday celebration of Sukkot.
1?4 cup water
2 large eggs
1?2 cup vegetable oil
1 cup unsweetened pumpkin purée
2 cups all-purpose flour
3?4 cup sugar
1 tsp. baking soda
3?4 tsp. ground cinnamon
1?2 tsp. freshly grated nutmeg of 1?8 tsp. dry
1?2 tsp. salt
1?2 cup coarsely chopped walnuts
1 cup raisins or chopped pitted prunes
Preheat the oven to 350?.
Grease a 9x5x31?2-inch loaf pan.
Whisk together the eggs, oil and water. Add the pumpkin purée and stir well.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg and salt.
Stir the pumpkin mixture into the dry ingredients until well-blended. Add raisins and nuts, if desired.
Transfer the batter into the prepared loaf pan.
Bake until a toothpick inserted into the center comes out clean, about 1 to 11?2 hours.
Cool on a wire rack.
Makes 1 loaf.
3 cups zucchini (about 3 medium), unpeeled and shredded
2 cups sugar
2?3 cup vegetable oil
2 tsps. vanilla
3 cups all-purpose flour
2 tsps. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1?4 tsp. ground cloves
1?2 tsp. baking powder
1?2 cup pecans, coarsely chopped
1?2 cup mini-chocolate chips, use pareve ones
1?2 cups raisins (optional)
Preheat oven to 350?.
Grease bottoms of two loaf pans.
Mix zucchini, sugar, vanilla, oil and eggs in a large bowl. Stir in remaining ingredients. Pour into pans.
Bake for 50 to 60 minutes, or until inserted toothpick comes out clean. Cool for 10 minutes.
Loosen sides, remove from pans and cool completely before slicing.
Before eating or to store, wrap tightly and store at room temperature for up to four days.
Makes 2 loaves.
1 package yeast
1 cup warm water
1 tsp. salt
1 tsp. sugar
3 cups flour
2 Tbsps. pareve margarine, melted
1?2 medium onion, chopped
Dissolve yeast and sugar in water; set aside until bubbling.
Add 1 cup of flour; mix well. Add the other 2 cups of flour and the salt. Knead until smooth and shape into a ball. Cover with a damp kitchen towel, set in a warm place and let rise 1 hour.
Place dough in a greased 9×13-inch pan. Spread with the melted margarine, then press chopped onions on top. Let rise again for 1 hour, covered.
Preheat oven to 450?.
Sprinkle loaf with salt.
Bake for 20 minutes.
Makes 1 loaf.
Chef's Tip: Try adding some fresh chopped herbs to the mix, such as rosemary, using them with or instead of the onions.