We made pumpkin bread – from pumpkins!

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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:

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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.

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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:

Ingredients:
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)
Directions:

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

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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?