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Everything’s Coming Up Pumpkin!
It’s almost October and in California that means its time to put on a scarf and some uggs’s with your shorts and buy everything pumpkin spice! For us though it means its time to grind up some spices, bake up some pumpkins and stock up to get us through to next fall-ish.
Making pumpkin puree is actually really simple and from there the sky is the limit if you want to go full pumpkin crazy. Make sure if you decide to make your own you get the small sugar (baking) pumpkins and not the jack-o-lanterns. Simply split the little guys in half, scoop out the seeds and fibers, lightly salt them and bake them face down on a parchment lined cookie sheet for about 45 minutes or until a knife can be easily inserted in multiple places. Scoop out the pumpkin goodness and run it though a food processor until its smooth. Keep it in the fridge for a week or so, or do what we do and freeze it so it’s at the ready all year round.
While home made fresh (or frozen) puree is fantastic for pies, sauces, syrup and soups it doesn’t seem to work as well in cakes and bread. For those recipes, canned pumpkin works well and with the right spices, it’s hard to tell the difference.
Here is a recipe for an amazing pumpkin bread that has become a staple during these slightly cool months. It’s perfect with some coffee in the morning or as an afternoon snack.
1 Can pumpkin puree (plain) 2 cups Flour 1 tsp Baking Soda 1/2 tsp Salt 2 tbsp Pumpkin Spice Blend (freshly ground and available in our store) 1 cup White Sugar 1 cup Brown Sugar 3 Eggs 1 cup Vegetable Oil 2 tsp Vanilla Extract Chocolate Chips (1/2 to a full bag, up to you)
Combine pumpkin, sugars, eggs, vanilla and oil. Mix well. Add in dry ingredients and mix until moistened. Pour into a greased bundt pan and bake at 350 for approx 45 minutes. Check by inserting a knife into the center of the bread, when it comes out clean its ready 🙂
|Pour into greased bundt pan||Bake at 350 for 45 Min.||Let cool and enjoy!|