So, my husband brought in three cute little sugar pumpkins from his garden and we were excited. They were cute! And he grew them! And our foster puppy gets pumpkin a couple times a day to help with her tummy troubles.
One trick I learned last year, when we got pumpkin in our CSA box, was to bake the suckers whole. So much easier than slicing them raw.
- preheat oven
- give pumpkins a good rinse with water and dry them
- coat them with a little olive oil (I put it on a paper towel and rubbed them down)
- carefully give them a few stabs with a sharp knife--I forgot once and had no problems, but I wouldn't want to chance a punkin 'splosion
- bake at 350 degrees for an 60-90 minutes until a fork easily pierces flesh
- let cool for 15 minutes or so and then carefully (STEAMY) slice in half and let cool for a bit longer
- scoop out fibrous strands and seeds--the skin will mostly peel off the remaining flesh
I altered a recipe for Ultimate Pumpkin Bread I found here. And she has pretty pictures on hers. :) I don't take pictures when I cook because the kitchen becomes a disaster area.
I'll post my version of the bread below, but if you prefer the food blogger pretty site, my version added chocolate chips instead of nuts and I substituted brown sugar for half the sugar in original recipe.
omG Pumpkin Bread
- 3 cups flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 1/2 cup brown sugar
- 1 1/2 cup sugar
- 1 cup butter (soften!)
- 3 eggs
- 2 cups pumpkin puree
- 1/2 bag chocolat chips
- Preheat oven to 350˚F; grease 2 loaf pans
- Combine dry ingredients in separate bowl
- Cream together sugar, butter, and eggs until fluffy
- Stir in pumpkin
- Slowly incorporate flour mixture
- Stir in chocolate chips
- Divide into two pans and bake about an hour. (test with toothpick)