Pumpkin Bread (made from REAL pumpkins!)
WHAT YOU’LL NEED:
-2 small baking pumpkins, or 1 pie pumpkin (I used baby bear pumpkins, but anything that says “baking” works) [works out to about 2 cups of puree]
-4 eggs, beaten
-1 cup vegetable oil
-1/2 cup water
-3 1/2 cups flour
-2tsp baking soda
-3 cups sugar
-1 1/2 tsp salt
-2 tsp cinnamon
-2 tsp nutmeg
-1/2 tsp allspice
(yes, I know this is a lot of things, but since canned pumpkin is not being used, you have to add all the stuff Libby’s adds to make it not taste like ass.)
OKAY. There isn’t much that’s fun about this recipe, especially not the beginning, because cooking pumpkin is a beast. And it doesn’t smell awesome like you assume it’s going to. So we’ll get this done quickly.
Make sure the pumpkin’s washed. Yes, duh, I know. Break the stem off if you can, or you can just cut it off later. Use a BIG serrated knife and cut the pumpkins in half, and scoop out all of the guts and seeds. You can save the seeds if you want, throw them in a strainer as you’re going and wash off all the gunk when you’re done. Be careful while you’re scooping though, you want to get all of the goop out, but you don’t want to scrape too much of the good stuff out, because that’s what we’re cooking with. When the offending gourd is cleaned, arrange all of the chunks in a large, microwave safe dish and fill it about halfway with water (you may have to cut the chunks smaller, that’s fine).
Microwave for 15 minutes, then check to see if it’s soft. When the pumpkin is cooked enough, the outer skin should peek off pretty easy. If it’s not ready, keep cooking it 5 minutes at a time until it’s done.
Work the skin off and cut the pumpkin into smaller chunks, then dump it in either a blender or a food processor, and hit puree.
When it’s done, drain off any excess water, and HOORAH, THE PUMPKIN’S READY!!
It gets easier from here, and much better smelling, so bear with me.
In a large mixing bowl, combine the flour, baking soda, sugar, salt, cinnamon, nutmeg and allspice. I could shorten everything and just say “the dry ingredients,” but I’m sacrificing brevity for the sake of being thorough.
In another mixing bowl, combine the pumpkin, eggs (remember to beat them first!), oil and water. Yes yes, the wet ingredients. After those two bowls are mixed and ready, stir them together and the batter’s complete. I know some people put chopped walnuts in their pumpkin bread, but I prefer mine nut-less (unlike my men…).
All right, now it gets kind of tricky again. This recipe makes two full loaves, but I made one regular loaf and two half loaves. The pans need to be greased and lightly floured, but you can’t use cooking spray or the flour clumps. Take a paper towel and wipe a chunk of butter onto it, then smear that all over the inside of your loaf pans, making sure to coat evenly, but not cover too thickly. Then take a big pinch of flower and dump it in there. Tap and tilt the pan around until all the flour inside is covering all the butter. If you have extra flour sitting in the pan, either throw it out, or use it on your second pan.
Pour your batter evenly into your pans, and throw them in the oven at 350 degrees for 60 to 65 minutes (a little less for half loaves). When a toothpick comes out clean, you’re ready to go.