Instead of carving this year, we painted our pumpkins for Halloween. So instead of having a decaying mound of orange flesh, we had two lovely, plump pumpkins. I'd never cooked with fresh pumpkin before so I called my Granny for tips. She's used pumpkins to make pumpkin pie by peeling and boiling the meat. She suggested baking the pumpkins, skin-side up, on a baking tray. That's just what I did, at 375. We had two sizes of pumpkins - the smaller took one hour, the larger (jack-o-lantern size) took 1.5 hours until soft. Beware though - a LOT of pumpkin juice came out of these, over the baking sheet and into the bottom of the oven. Ah, time to see if that self-cleaning thing actually works!
After the pumpkin cooled I mashed it up. There was a lot - about 4 cups. One cup went into the pumpkin bread using a recipe Fanny Farmer recipe. It is hands-down the BEST pumpkin bread I've even eaten. My sister found the recipe a few years ago and now it's a family favorite. It's moist and flavorful without being too sweet.
I made three small loaves from one recipe. It hasn't lasted long! I believe there is just one small slice left...which I will make disappear very shortly...
Pumpkin Bread (adapted from a Fannie Farmer recipe)
1.5 cup flour
.5 tsp salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin puree
.5 cup olive oil
2 eggs, beaten
.25 cup water
.25 tsp. nutmeg
.25 tsp. cinnamon
.25 tsp. allspice
- Preheat oven to 350 degrees Farenheit.
- Combine flour, salt, sugar, and baking soda. Whisk.
- Mix pumpkin puree, oil, eggs, .25 cup of water, and spices in a separate bowl.
- Add the wet ingredients to the dry. Fold in ingredients until just combined. Do not mix thoroughly.
- Pour into a well-buttered 9x5x3 loaf pan.
- Bake 50-60 minutes until a toothpick inserted in the middle comes out clean.
- Cool on a rack and enjoy!