In honor of my favorite fall food, I’ll be taking apart a pumpkin one piece at a time to show you how to make an entire meal (appetizer, entrée, and dessert) with one five-pound pumpkin! Here’s how to make the rest of the meat and make a dessert!
My love affair with pumpkin started with pumpkin breads and pies. Every Thanksgiving, I look forward to the pumpkin pies that would come with it, but most often came out of a can, premixed with pumpkin purée, sugar, and nutmeg. After a recent purchase of pumpkin butter, I decided that I wanted to learn how to make pumpkin bread the old fashioned way, and it was much easier than I expected it to be! As long as you have a food processor, the entire preparation shouldn’t take you more than thirty minutes!
Time: 20 minutes (1 hour, 15 minutes to cook)
Yield: 1 loaf
You will need:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds (I did not like the pumpkin seeds but others did!)
- Preheat the oven to 325 degrees.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds (at last minute). Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan, coated with butter.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.
Credit: Adapted from Food Network