Northwest Public Radio Holiday Cookbook

Ida Hawkins' Pumpkin Nut Bread

3 cups sugar
1 cup salad oil
2 cups pumpkin  (This is the large can, a little left over)
2/3 cup water
4 eggs
1 ½ tsp. salt
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
3 ½ cups flour
2 tsp soda (rounded)
Nuts or raisins  (I use only nuts chopped very fine.)
 
Place all ingredients in a large bowl, Mix thoroughly and divide into 3 reased and floured bread pans.  Bake approximately one hour at 350 degrees.
 
 I cut waxed paper the size of pan of the bottom of the pan, greasing bottom of pan before and after adding waxed paper bottom lining.  Test loaves with toothpick or straw, remove from oven when done , cool for a few minutes and insert pan on wire rack to cool.

A Gluten Free Stuffing, Cornbread and Squash Pie

(Pictured: gluten-free stuffing with fruit)

Stephanie Stiavetti: Because Thanksgiving dinner is traditionally laden with flour-heavy foods, this meal in particular can be tough for those new to a gluten-free lifestyle. ... Take heart, though. There is now a wealth of resources to guide us through this culinary minefield. Read Stephanie's recipes here.