Fresh Homemade Pumpkin Puree & Pumpkin Bread
Serves 24
20 mins prep
105 mins cook
125 mins total
A delicious pumpkin bread recipe made with homemade pumpkin puree from leftover Halloween jack-o-lanterns just like my grandma used to make. The house smelled delightful and a fresh cup of coffee was the perfect accompaniment to this bread.
Pumpkin Puree:
Pumpkin Bread:
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Make Pumpkin Puree:
Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
In a large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher. Strain the cooking liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2⁄3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
Make Pumpkin Bread:
Preheat oven to 350 degrees F.
Combine flour, salt, baking soda, nutmeg, and ginger in a bowl.
In a separate bowl combine sugar, eggs, and pumpkin. Add the dry ingredient to the mixing bowl. Add the water and oil. Add the pecans, if using, and mix well.
Pour into two greased 8-inch x 4-inch loaf pans.
Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
