Not-From-A-Can Pumpkin Bread

Not-From-A-Can Pumpkin Bread

Do me a favor and just try this, just once, if you've never cooked a sugar pumpkin before. You won't be disappointed. 

  Ingredients


1 sugar pumpkin (you'll have extra, so get a freezer bag ready)
1 1/2 c. (unbleached) all-purpose flour
1/2 c. sugar (use more sugar if you want or if you don't have maple syrup)
1/4 c. maple syrup (or honey or whatever other sweeteners you like)
1 tsp baking soda
1 c. pumpkin puree
1/4 c. olive oil
1/4 c. vegetable oil (or some other oil you have or like)
2 eggs
1/2 tsp nutmeg
1 tsp cinnamon (adjust if you don't like cinnamon as much as me. I would put cinnamon in everything if I could. Alternatively you could also add allspice, or just use pumpkin pie spice in lieu of the others).
1/2 c. walnuts (optional - i love walnuts but I hardly ever actually put them in anything i bake because they can be such a deal breaker for some).


First things first - roast your pumpkin. This is a lengthy endeavor so you can do it the day before - or a week before! and freeze it. Totally worth it though. Just beware - the beautiful Fall orange color that is a side effect of working with canned pumpkin is lost when working with pumpkin puree. I promise its made up for in taste though.


1. Preheat your oven to 350˚F, cut the pumpkin in half, scoop out the seeds, and place it face down in a baking sheet.  Cook for ~45 minutes or until the pumpkin is soft when stuck with a fork (much like cooking a potato). You'll also notice the skin starting to bubble and come away from the meat inside - this is good. It will be easier to scoop.

2. Now to finish your puree you can scoop the insides into a food processor or a blender depending on what you have (or if you don't feel like washing either of those things, just use a potato masher). I suggest straining it through a sieve if you have one so it becomes smooth and less pulpy.


3. Remove 1 c. of puree for your bread and freeze the rest in something freezer-safe. Otherwise freeze everything and wait 'til your up for the task.

4.  Sift your flour, sugar, baking soda and spices together in a small bowl.

5. Mix the rest of your ingredients (not the walnuts, if you've decided to use them) in a larger bowl then add your dry ingredients.

6. Combine ingredients (plus walnuts if you like) well, but don't be overly zealous.

7.  Pour into a well-greased 9x5x3 and bake 45 minutes. Check on it no later than 40 minutes! This is how I found out my oven isn't level, I had burnt on side and undercooked the other. Cook until an inserted toothpick comes out clean.

**Migrated from http://postgraduatekitchen.blogspot.com