Saturday, 19 October 2013

Hospitality: Pumpkin Bread

My very dear friend Betsy (and mother of my precious daughter-in-law) has provided the recipe and photographs for making Pumpkin Bread.  Plus she ventured into making little videos which goes way beyond what I asked for.  Thank you so much Betsy.

all purpose flour --I use Spelt
sugar--I use raw sugar
brown sugar
ground clove
ground nutmeg
baking soda
ground cinnamon
oil -- I use olive oil
4 eggs
vanilla essence
fresh pumpkin

Optional: chopped pecans

To make our delicious Pumpkin Bread we will begin with a good size pumpkin.

Cut in half and scoop out the seeds, which by the way, can be roasted to eat later - they are very nutritious.

Place the pumpkin halves on a lightly greased cookie sheet and place in the oven.  Use olive oil to grease the tin. 

Bake on 350F for about an hour until tender.  Test with a sharp knife.

Let cool before scooping out the flesh.

Soften the pumpkin with a blender.

To make the pumpkin bread
In a blender, mix:
1 cup oil -- I use olive oil
4 eggs
1 teaspoon vanilla
3 1/2 cups fresh pumpkin      (please remember these are American cup measurements)

Mix together:
5 cups all purpose flour --I use Spelt
3 cups sugar--I use raw sugar
1 cup brown sugar
1 1/2 teaspoons ground clove
2 teaspoons ground nutmeg
2 1/2 teaspoons baking soda
1 tablespoon ground cinnamon 

Add this dry mix to the wet mixture

Pour in loaf pans and bake in a preheated oven 350 degrees for 45 minutes.  Makes three loaves.  If using mini loaf pans bake for less time.

These finished mini loaves took 35 minutes to cook.

 Put the remaining pumpkin flesh into freezer bags and freeze to use at a later date.

If you don't have fresh pumpkin or don't have time to prepare it, you can use canned pumpkin - it will taste nice but nothing replaces the real thing.

These little blessings are ready for distribution.

 Thank you so much Betsy.

I hope some of you will have a go at making this delicious bread. Do let us know how you get on.