6
September
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.
Pumpkin Bread:
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! |
---|---|---|
![]() | ![]() | ![]() |
3 Comments
Leave a Reply
You must be logged in to post a comment.
Good article! We will be linking to this particularly great article on our site. Keep up the great writing. Andeee Tymothy Cristin
Way cool! Some extremely valid points! I appreciate you penning this post plus the rest of the site is also really good. Valentine Nahum Bob
Thanks for your marvelous posting! I truly enjoyed reading it, you can be a great author.
I will be sure to bookmark your blog and will come back
sometime soon. I want to encourage you continue your great work, have a nice holiday weekend!