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Post by suzanne on Oct 17, 2006 6:43:41 GMT -7
1 1/2 cups flour (210 g) pinch of salt 1 teaspoon baking soda 1/4 to 1/2 teaspoon each: nutmeg, allspice, cinnamon 1 cup sugar (200 g) 1 cup pumpkin puree (1/4 liter) 1/4 water (0.5 dl) 1/2 cup oil (1 dl) 2 eggs 1/2 cup each: raisins and walnuts (1 dl) Heat oven to 350 F (180 C). Mix together the dry ingredients, then, one at a time, add pumpkin, oil, eggs and water. Mix to combine ingredients, then add raisins and/or walnuts. Pour into buttered loaf pan, bake for 50-60 minutes. Remove from oven, let cool in pan 5 minutes, then remove from pan. For pumpkin puree: If you cannot find canned pumpkin puree, you can make your own: Cut pumpkin into chunks, peel skin off and discard skin. Cut chunks into small pieces, put in steaming basket over a pot of boiling water. Check after 20 minutes if pieces are soft; let them continue steaming until they are. This may take 30-40 minutes or so. Then remove from heat, let them cool slightly, and puree in a blender or with a potato masher. Leftover puree can be frozen in an airtight container.
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Post by hollister on Oct 17, 2006 7:01:29 GMT -7
Thanks Suzanne! Can't wait to try it! We have a pumkin shortage here in Florida so I will look for the canned stuff.
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piwo
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Post by piwo on Oct 17, 2006 7:44:50 GMT -7
Thanks Suzanne! Can't wait to try it! We have a pumkin shortage here in Florida so I will look for the canned stuff. Do people really use anything other then the purchased puree?? I've never talked to anyone who made it from "scratch".. We of course save all our pumpkin guts to use the seeds. They are soooo good lightly salted: not like those things you buy in the store.
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Post by suzanne on Oct 17, 2006 8:41:28 GMT -7
Thanks Suzanne! Can't wait to try it! We have a pumkin shortage here in Florida so I will look for the canned stuff. Enjoy, Holly, this is a very tasty bread (almost like a spice cake). Yes, there is a pumpkin shortage this year. I just read about it: apparently there was some kind of fungus caused by very wet weather in the spring/summer that killed off much of the pumpkin crop.
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Post by suzanne on Oct 17, 2006 8:44:40 GMT -7
Piwo, Yes, most people do use the canned stuff, which works fine, but actually I've heard of some purists who make their own puree. I have one particularly frugal friend who cannot bear to throw away a whole pumpkin. She paints a face on it the week before Halloween, keeps it outside in the cold to stay fresh and to decorate her front door, and then afterwards she cuts it up and makes puree. I agree, the seeds are very good for snacking.
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Post by rdywenur on Oct 17, 2006 16:44:00 GMT -7
Suzanne...I would not use the regular jack o lantern for pumpkin only the one for pies.
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Post by suzanne on Oct 23, 2006 6:46:21 GMT -7
Hi Rdy,
Yes, I've heard of so-called "pie pumpkins" but I don't think I've seen them. Can you get them in stores or farmstands near you? My friend just uses these regular jack-o-lantern pumpkins and they always seem to make good puree. It just takes a long time to cook it down til it's soft enough to puree in the blender.
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