I spent all afternoon attacking the bread. To make sure it was good of course. Didn’t want to disappoint the fiance.
Besides pumpkin bread I actually managed to eat other food last night.
Pretty roasted veggies
We busted out some quality wine
And, of course, more pumpkin bread
A few of you told me you’re scared to cook up pumpkin on your own.
I promise, if you can cook a squash, you can make your own pumpkin puree.
My mama grew up poor. And poor in a family with 7 kids. So I think I get a lot of my more frugal tendencies from her-shopping sales, coupons, and making things from scratch. (And also knowing when it’s ok to use a mix!). The basic mindset with doing out own pumpkin was we already bought the pumpkins for the jack-o-lanterns, so why not get thanksgiving pies out of them too?
All I did was chop up my jack-o-lantern into a couple pieces, and then cook it just like I would any other squash. When it was soft, I scooped the flesh off the skin with a spoon, and then stuck it in the blender. I had a little pumpkin and got about 4 cups out of it. My family got a bit more:
Per several requests, here is the recipe, but if you use canned pumpkin you might need to add some water-homemade tends to have a slightly higher water content. Mine had a puddingish texture, if it seems too thick, it probably is. And you can add chocolate chips too if you’re, you know, makin’ it for a MAN
Mommy’s Pumpkin Bread
1 cup oil
2 cups sugar
2 cups pumpkin
1 tsp vanilla
Mix altogether. Add
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 1/4 tsp. baking powder
3 cups flour
Beat about 2 minutes
Makes 2 loaf pans or one bundt pan. Bake at 325 for about 1 hour and 10 minutes (bundt cake usually takes a little longer)
Done when a toothpick comes out clean
It’s pretty much the best stuff ever.
You can tell because I made it yesterday afternoon and both loaves are clearly missing parts
I don’t know how that happened at ALL.