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*** A WORD FROM THE KITCHEN ***
Here is something I will devour plenty of along the pumpkin
lines from now through the holiday season... this moist and
spicy PUMPKIN SPICE BREAD. This tastes even better the next
day too! What kinds of pumpkin to use if you want to forego
the canned stuff for fresh?
Well nothing tastes better than fresh pumpkin of course
and it is the "sugar" or "pie" pumpkin you'll want to use.
The jack-o-lantern pumpkins you see everywhere can
be too large and stringy for baking. The sugar pumpkin is a
pumpkin to sink your teeth into. Small and sweet, with dark
orange colored flesh, it's perfect for pies, soups, side
dishes, cookies, and, most of all, breads. Nothing makes
pumpkin bread taste better than fresh pumpkin. Take a peek
below for more tips on using fresh pumpkin.
Enjoy & have a great weekend!
Marzee
mailto:mz@gophercentral.com
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RECIPE: PUMPKIN SPICE BREAD
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INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTONS:
Preheat oven to 350 degrees. Grease and flour three 7x3
inch loaf pans. In a large bowl, mix together pumpkin puree,
eggs, oil, water and sugar until well blended. In a separate
bowl, whisk together the flour, baking soda, salt, cinnamon,
nutmeg, cloves and ginger. Stir the dry ingredients into the
pumpkin mixture until just blended. Pour into the prepared
pans. Bake for about 50 minutes in the preheated oven. Loaves
are done when toothpick inserted in center comes out clean.
Categories: Breads
http://www.thedailyrecipe.com
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MARZEE's CORNER
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PUMPKIN TIPS
Here are 3 ways to transform an uncooked pumpkin into the
puree used in baking. A medium-sized (4 pounds) sugar pumpkin
should yield around 1 1/2 cups of mashed pumpkin. This puree
can be used in all your recipes calling for canned pumpkin.
Following are some step-by-step suggestions for cooking your
pumpkin.
** BAKING **
Cut the pumpkin in half and discard the stem section and
stringy insides. Save the seeds to dry and roast; they make
a tasty snack. In a shallow baking dish place the two halves
face down and cover with foil. Bake in a preheated 375 degree
oven for about 1 1/2 hours for a medium-sized sugar pumpkin.
Once the baked pumpkin has cooled, scoop out the flesh and
puree in a food processor or mash with a potato masher or
potato ricer.
** BOILING **
Cut the pumpkin in half, discarding the stringy insides.
Then peel and cut the pumpkin into chunks. Place in a
saucepan and cover with water. Bring to a boil and cook
until the pumpkin chunks are tender. Let the chunks cool,
and then puree the flesh in a food processor or mash.
** MICROWAVE **
Cut the pumpkin in half, discarding the stringy insides.
Microwave on high for seven minutes per pound.
(You can also refrigerate your fresh pumpkin puree for up
to 3 days and store it in the freezer up to six months if
you want to enjoy the great taste of fall pumpkins for
months to come!)