I made my first loaf of pumpkin bread! We had processed a bunch of pumpkins to use for pie and froze the rest of the pumpkin puree in baggies, so I just defrosted it and used my mom’s banana bread recipe (thanks mom!), minus the banana, plus the pumpkin, plus a couple of spices. To make the pumpkin puree, we started with sugar pumpkins, which are less stringy that the pumpkins people carve for Halloween. You cut the pumpkin into quarters, put a half inch or so of water in the bottom of a bowl, put the pumpkin pieces in the bowl and then microwave, covered, for half an hour. The pumpkin is then mushy and comes right off the rind. You scoop the pumpkin out and puree it in a food processor. Voila! Freeze or use and enjoy!
Here’s the recipe for the pumpkin bread:
Mix 1/4 cup oil, 1/2 cup sugar, and 2 eggs in a small bowl. Mix very well in large bowl 3/4 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Combine first bowl with second bowl. Add 1 cup pureed pumpkin, 1/2 tsp nutmeg and 1/2 cinnamon. Bake at 350 for 45-50 minutes until browned. Fork test.