Last night Jeff picked our first two pumpkins from our garden. Yay! I know it's still summer, but this made me instantly in the mood for fall (especially fall goodies!). So today I made homemade pumpkin bread with FRESH pumpkin. This was my first time using is, since I usually use the canned stuff, but I have to say it's delicious!
I thought making pumpkin puree would have been hard, but nope, it was pretty easy. I do admit it took me a little longer then I though (with multiple interruptions from the kiddos), but now that I got the first pumpkin down, I'm sure the next one will go faster.
Fresh Pumpkin Puree
Step 1: Cut the tops off the pumpkin, just like if you were making a jack 'o' lantern.
Step 2: Scrape out all the gooey insides and seeds
(Save the seeds! Roasted seeds are the best)
Step 3: Cut the pumpkin into large chunks, but keep the skin on.
Step 4: Place pumpkin skin down on a baking sheet. Bake at 350 degrees for about 45-50 minutes, or until tender with a fork.
Step 5: Take pumpkin out of the oven. Remove skin and place the cooked pumpkin in a food processor. Blend until it starts to become smooth, but not runny.
Step 6: Use in your favorite pumpkin recipes or freeze in a Ziploc bag for future use.
Pumpkin Bread
Adapted from www.simplerecipes.com (great site for new recipes!)
- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée (can be canned)
- 1/2 cup oil ( I used Veg. oil)
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup chopped walnuts
Step 2: Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the walnuts.
Step 3: Pour into a well-greased 9x5x3 inch loaf pan.
Step 4: Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
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