Pumpkin Bread with Cream Cheese Frosting
It’s that time of year again when the weather starts to cool and and the kitchen starts to heat up with your Fall goodies. One of my family’s new favorite fall treats is anything pumpkin. Pumpkin bread, muffins and pies. I got frustrated one year, waited too long, and I could not find pumpkin on the shelf, so I made my own. And since that day I am not allowed to go back to canned pumpkin and honestly I don’t mind. Not only is doing it myself healthier for my family it makes the house smell great when the pumpkin is cooking in the oven before you puree it. So go ahead give it a try. Plus what you don’t use you can freeze for another time.
How to Roast a Pumpkin
1) Cut the pumpkin in half. A serrated knife and a sawing motion works best – a smooth
knife is more likely to slip and hurt you!
2) And scrape the insides. You want to get out that stringy, stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS- roast them and have a healthy snack later on. Two for one.
3) Prepared pumpkin in the oven, just like a butternut squash. This method takes the longest. Just put the prepared pumpkin in an ovenproof container (with a lid), add about 3 cups of water to help prevent it from drying out and pop it in an 350 F (200 C) oven. It normally takes about 45 minutes to an hour; just test it periodically by sticking it with a fork to see if it is soft! I find that this is the best, I think it gets better flavor.
4) Using a broad, smooth spoon, (such as a tablespoon) gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
5) With the hand blender, it just takes 2 or 3 minutes! It’s ready to pop in the fridge or freezer (just pack it containers, like Ziploc bags or plastic containers, exclude as much air as you can, and freeze it!)
Or.. You can make a pie
Best Pumpkin Pie (makes 2 8’ shallow or 1 9’ deep dish)
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
4 large eggs
3 cups pumpkin glop (cooked pumpkin)
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
1/2 teaspoon of vanilla extract
Note: if need be you may use 4 teaspoons pumpkin pie spice if you don’t have all of the above, but you get results with the separate spices, I think.
1) Mix everything together until blender together.
2) Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
It’s only two steps and its so easy my kids like to help me make it.
Now for Pumpkin Bread (makes 2 loafs)
2 cups of fresh cooked pumpkin
3 1/2 cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1/2 cup water
1. Preheat oven to 350 F.
2. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.
3. Add the eggs, water, oil and pumpkin.
4. Stir until blended.
5. Pour into two lightly greased and floured 9×5” loaf pans.
6. Bake approximately 1 hour at 350 F (175 C). When a clean knife can be stuck in and removed cleanly then it is done.
7. Remove from the oven and cool slightly (10 minutes).
8. Then take out of pans to let cool on a rack.
Now this recipe doesn’t need anything else to make it better but having a cream cheese frosting on top of a warm fresh piece is amazing. This batter makes great pumpkin muffins, just bake in muffin pans for 13 minutes at 350 degrees or until done.
My Cream Cheese Frosting
8oz cream cheese
1 cup confectioners sugar
2 ts vanilla
Shift sugar first. Then mix everything until smooth. This is real easy and tastes great.