Thursday, November 5, 2009

Tracking my Jardale Pumpkin From Farm To Table - Pumpkin Spice Bread With Walnuts

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The beautiful Jardale pumpkin which my friends at the pumpkin farm gave me a few days ago is now pumpkin pie and Pumpkin Spice Bread!  I can't believe I did it but I roasted the pumpkin yesterday, strained it, drained it and froze it for a later use, just like my friend Patti Londre recommended.  All in all, I got 4 Cups of pumpkin flesh, 2 1/2 for the pie and 11/2 Cups for the bread.  I did follow their advice and mixed the pie filling before I froze it, that way I won't have much to do before I serve it on Thanksgiving.

The pumpkin bread was a cinch and a welcomed addition to my afternoon tea.  By the way, it gets better and better everyday that goes by.







Before it went in the oven---look at the beautiful orange color!



and the contrast with the blue- gray of the skin



After they came out of the oven



After mashing...look at the water in the bottom!



the end result just after it came out of the oven



cooling on the window sill



just couldn't wait to try!



Ingredients

1 1/2 cups (210g) flour

1/2 teaspoon of salt

1 cup (200 g) sugar

1 teaspoon baking soda

1 cup (1/4 L) pumpkin purée*

1/2 cup (1 dL) vegetable oil

2 eggs, beaten

1/4 cup water

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 cup (1 dL) chopped walnuts or almonds*



* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Drain on top of a colander for a couple of hours. Freeze whatever you don't use for future use.



Procedure

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

*This time I used almonds

Makes one loaf. Can easily double the recipe.

Fresh Pumpkin Puree on Foodista

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