The fall season is one of my favorite times of year. This is mostly because of pumpkins. I'm glad pumpkin is seasonal because if I could get it all year round, I probably wouldn't appreciate fall.
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As much as I love pumpkins, canned pumpkin is not my favorite. So, when they are in season, I make sure to buy a bunch of pumpkins, spend a day roasting them all and separating the seeds, and making lots of delicious baked goods. Since TC got me a new camera, I thought I would show you what it's like! |
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I start by cutting the pumpkin in half. With these particular pumpkins, it was easier for me to separate the seeds before scooping out the gunky bits. I put all the seeds in a bowl. I then scooped out all the gunky stuff with an ice cream scoop.
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I rinsed the seeds with water and laid them out on some aluminum to dry. They'll be laying out for a few days until they dry. I've stored some dry seeds in a jar to be roasted soon. Then I roasted the pumpkins at 350 degrees for about an hour (my oven is wonky).
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With our awesome blender, I pureed the pumpkin and immediately measured out a cup of the pureed pumpkin for pumpkin bread.
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I was nervous, but it ended up turning out. It tastes amazing! The pumpkin is super amplified in the crust. TC requested walnuts. I'm not generally a person who enjoys nuts in bread, but this turned out really well. I'm quite pleased! If you want the recipe, all I did was take a banana bread recipe I like and instead of the banana, I used pureed pumpkin. [For reference, 3 mashed bananas = 1 cup, so I just used 1 cup pureed pumpkin because my banana bread recipe called for 3 mashed bananas.]
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