Tuesday, September 29, 2009

Fresh Pumpkin Spice Bread

I start off the pumpkin recipe making season with purchasing a large pumpkin.

The absolute easiest way to prepare a pumpkin for baking use is :
Cut it in half.
Lay each half on a baking sheet, cut side down so that it creates a seal.
Bake in a 350* pre-heated oven for 30 minutes, or until pulp is soft.
Take out of the oven and let cool before moving on, remember it will be HOT and can burn you.
I then scoop the steamed pumpkin meat out of the rind, putting it into my blender then puree it.

Two cups of pureed pumpkin is equal to one can of pumpkin bought at the store.

I measure it out into 2 cup increments, into labeled freezer bags, then freeze whatever I am not going to be using immediately.


Pumpkin Spice Bread

3 1/2 cups all purpose flour
2 1/2 cups sugar
1 1/2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
2 cups (or 1 can) pumpkin puree (NOT pumpkin pie mix)
1 cup vegetable oil
4 large eggs

Grease & flour two 9x5x3 inch loaf pans. Pre-heat oven to 350*.

In large mixing bowl combine flour, sugar, salt, baking powder, cinnamon, & nutmeg.

In a separate bowl stir together the pumpkin & oil. Beat in eggs one at a time, beating well after each addition.

Make a well in the center of the flour mixture. Add the pumpkin mixture, stirring just until the dry ingredients are moistened.

Pour batter into prepared pans.

Bake at 350* for 1 hour or until wooden pick or cake tester, inserted into the middle comes out clean.

Smoother with butter and enjoy!

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