The other day I was talking with my friends Erin and Laura about making pumpkin bread. I told them I used fresh pumpkins and they told me I needed to post pictures of how I bake them to use. I am passing on knowledge that my sweet friend Jill taught me. So, here we go.
First, buy pie pumpkins. I got one at the grocery store because Aubrey had to have a pumpkin so I let him get one I could use. But, I usually like to get them at the local market.
Pre-heat the oven at 350 degrees. Place the pumpkins in the oven. (Tough stuff here I tell ya.)
Bake the pumpkins for about an hour. They will get a little brown.
Take them out and let them cool. The one from the grocery store got a little mushy, but the ones from the market felt crispy.
You will be able to crack the rind and it will just come off. Peel it off and scoop out the seeds and "guts". (I strained the seeds and roasted them also.)
You can then mash your pumpkin and use it however you want! I got about 7 cups of pumpkin from the 3 pie pumpkins. I made 4 mini loaves, 3 big loaves and 24 muffins and still have at least 3 cups of pumpkin left over. I will be baking more this weekend.
That is my contribution to the cooking knowledge of my sweet friends. If you would like the recipe to the pumpkin bread I make, just make a sweet comment and I'll send it to you. It's actually my mom's recipe, but I found the same, exact one in Paula Deen's new Holiday Baking magazine out this week. Cool, huh? Must be good if Paula likes it.
I will post my October album and pics this weekend. Have a great Friday!