fresh pumpkin bread
this fresh pumpkin bread is delicious, but admittedly, some work. no judgment if you decide to go the can route! however, I will say that the labor is worth it in the end–the bread comes out extremely moist, fresh, and delicious!
this was my first time ever attempting pumpkin bread from a real pumpkin. you almost forget that real pumpkins can be used since the cans are so readily available! i bought a cute little baking pumpkin as decoration for my living room, and then i decided i wanted pumpkin bread. i didn’t feel like going to the store and didn’t have any canned pumpkin. then i realized that this cute pumpkin was actually meant for baking! why not give it a try?! this really is good stuff, and i may have a hard time going back. let me know what you think!
Ingredients
2 cups all purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1.5 cups sugar
3/4 cup melted coconut oil
3 eggs
2 tsp. vanilla extract
3 cups fresh shredded pumpkin
1 cup toasted pumpkin seeds (or you can do walnuts, chocolate chips, whatever you like)
Instructions
Slice the pumpkin in half and remove the seeds and guts.
Rinse the seeds off, dry, toss with olive oil and salt and roast at 400 degrees for about 10 minutes.
Cook the pumpkin just a bit to soften. I stuck mine in the oven at 350 for about 5 minutes. Before doing this I tried to cut the outer layer of the skin off, and it was way too hard. Cooking it a bit makes it much easier.
Cut the skin off the pumpkin and then cut the flesh into chunks.
Using the shredding disc for the food processor shred the pumpkin.
Combine the first 7 ingredients in a bowl.
Combine the sugar, oil, eggs, and vanilla in another bowl.
Add the wet ingredients to the dry and stir until just combined.
Fold in the roasted pumpkin seeds and the shredded pumpkin.
Grease a 9x5 loaf pan with coconut oil and dust with flour.
Pour mixture into the loaf pan and cook at 325 for about an hour and 20 minutes, or until a toothpick stuck into the center comes out clean.
Let cool, slice, eat!
https://www.dishandchipsblog.com/fresh-pumpkin-bread/
Barbara Stafford
November 7, 2015
Have never used fresh pumpkin so good for you!