Depending on the size of the pumpkins, prepare one or two of the little pumpkins by cutting them in half, scooping out the seeds and inverting on a baking sheet. Bake at 350 degrees for about 45 minutes until the flesh is soft. Cool until you can handle them , scoop out the flesh and puree in the blender. Then use it in your favorite pumpkin recipe.
Pumpkin Fruit Bread adapted from Crème de Colorado Cookbook
2 C. sugar
1 C. vegetable oil
3 eggs
2 C. cooked, pureed pumpkin
3 C. flour
1 t. baking soda
½ t. salt
½ t. baking powder
1 t. ground cinnamon
1 t. ground cloves
1 t. ground nutmeg
1 C. chopped nuts
Optional: 1 C. raisins
1 C. chopped dates
In large mixing bowl, beat together sugar and oil. Beat in eggs and continue beating until light and fluffy. Add pumpkin and mix well. Sift together flour, soda, salt baking powder, cinnamon, cloves and nutmeg and add to pumpkin mixture. Stir until dry ingredients are moistened. Fold in nuts (and fruits). Pour into two 9x5 inch loaf pans greased with vegetable cooking spray. Bake at 325 degrees for 60-70 minutes or until a wooden pick inserted in center comes out clean. Leave loaves in pans for 10 minutes before removing; cool on wire racks.
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