Fresh Pumpkin Bread

Some friends recently posted this photo showing their Halloween pumpkin after their son, (who was playing with it), dropped it, causing a large crack across the middle of the pumpkin.  When I mentioned that they needed to wash it, cut it up, and cook it so they could use it - I knew from their comments, that they were unsure of how to handle this task.

Lucky me, I was also a recipient of a free pumpkin that had also been dropped, and suffered a much larger crack.  I took it home, washed the outside very well, cut it up into manageable pieces, put it into a glass casserole dish and microwaved it, covered, for 20 minutes with 2 Tablespoons water.  After the pieces of pumpkin cooled down enough to handle, I pulled the outer skin off.

Here is what you are left with.  You can now put this in freezer bags until you are ready to use it, (my bird and dog love this stuff), you can make delicious pumpkin soup,muffins, cakes, many things.  Or you can bottle it in a pressure cooker to use this winter.  I like to puree it and then freeze it, so that all I have to do is pull it out of the freezer and it's the same as the canned pumpkin you buy in the store.

Just put the pumpkin chunks in your food processor, pulse for about 30 - 45 seconds until smooth.  You have to make sure you get ALL the lumps out and the pumpkin is completely smooth throughout.

And there you have it, the very same thing you would buy in the store at $1 for 16 ounces, (on sale),

OK - I've transferred 2 cups to a bowl, now let's make some delicious pumpkin bread and freeze the rest for later use.

The great thing about today's recipe is you don't need a mixer.

First preheat your oven to 350 degrees.
This recipe will make 2 large loafs.  Today, I am going to make 1 large loaf and 2 mini loafs.

Grease and flour your bread pans.

You will need:
3 1/2 cups all purpose flour
2 teas. baking soda
2 1/2 cups sugar
2 teas. cinnamon
2 teas. nutmeg
1/2 teas. allspice
1/2 teas. ginger
1 1/2 teas salt
2 cups pumpkin (or one 16 oz can pumpkin - if you use store pumpkin you will also need 1/2 cup water)
4 eggs, beaten
1 cup applesauce, (I make my own, but you can buy it at the store)
1 cup pecans, (optional)    1/2 cup raisins, (optional)    1/2 cup chocolate chips, (optional)

In a large bowl add:
flour, baking soda, salt, cinnamon, allspice, nutmeg, ginger, sugar

Mix well.
Now add the eggs, applesauce, and pumpkin.

Remember - if you are using canned pumpkin add the 1/2 cup water

 Stir well.  It already smells wonderful - like fall.
Now stir in any additions you want to add, (i.e.: nuts, chocolate chips, raisins, etc.).  Today I am going to add 1/4 cup of raisins and 1/4 cup of sweetened cranberries, (cranberries and pumpkin go so well together).

Pour into the bread pans. (I am using parchment paper, only because it makes it easier to lift the baked bread out of the pan.  It is not necessary)   Bake for 60 minutes, until a toothpick comes out clean.

Cool for 10 minutes on wire rack. Boy, Oh Boy - do these ever smell wonderful.  The whole house smells like autumn.  I can't wait to cut into one of these.  I will send the large loaf to work with my husband, for his co-workers.

 Remove from pans after 10 minutes and cool on wire rack.  And now you have your bread.  If you want, you can make a light ginger glaze to drizzle over the top, but this is wonderful just plain.

Oh Man!! That tastes so good.  So moist and delicious.  (You don't even miss the fat, because we substituted the applesauce for fat.).  During the holidays, I pull out a bag of the pureed pumpkin, make loaves of this with chocolate chips and give them as gifts with pumpkin butter.  Makes great neighbor gifts.

 Go to the store, while the pumpkins are on sale, grab a good size one and get it ready to cook with.
Join me later for more uses of fresh pumpkin.
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Enjoy.