We made pumpkin bread – from pumpkins!


This weekend we made pumpkin bread with the pumpkins from our CSA. It was my first time making pumpkin bread with real pumpkin. I had no idea where to start. I asked Becca, our helpful CSA coordinator and as always she had some answers. She told me to cut the pumpkins in half and scoop out the seeds. Place them on a baking sheet and drizzle them with olive oil. She said to sprinkle salt and pepper if you are using the pumpkin for a savory recipe and sugar for a sweeter recipe. I decided to use sugar (my drizzle was more of a pour) – here is what it looked like:

I roasted the pumpkin for an hour at 375*. I checked at 30 minutes, but found it needed the hour. Once it cooled down a little, I scooped the pumpkin into my blender and made purée. I placed the purée in a container and refrigerated it overnight.

The next morning, we got ready to bake. Sadly, our youngest was quite surprised that we were using pumpkin in pumpkin bread. We have always used a box. He thought this was very cool and climbed up to help. We found this great recipe online at www.food.com:

3/4 cup sugar or 3/4 cup Splenda sugar substitute
1/2 cup brown sugar or 1/2 cup Splenda brown sugar blend, packed
1 cup cooked pumpkin, mashed or 1 cup canned pumpkin
1 tablespoon vanilla extract
1/2 cup oil
2 eggs
1/4 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
1/2 cup nuts (optional)

1 Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
2 Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
3 Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
4 Pour into prepared baking dish.
5 Bake at 350°F for 1 hour 15 minutes.
6 Options:.
7 BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
8 MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
9 Freezable for a quick, healthy alternative for dessert.

Read more: http://www.food.com/recipe/fresh-pumpkin-bread-200502?oc=linkback

The bread was a huge hit around here! We are hoping for pumpkins this week to continue trying new recipes! Have you cooked with pumpkin?