Tis the season of pumpkin picking! Yes we went to a pumpkin patch and picked up some pumpkin pie pumpkins! They are smaller than the regular pumpkins you see at the grocery store….those ones are mostly used for Jack O’ lanterns. I will be sharing with you how to prepare a pumpkin! You can use pumpkin puree in anything you would use canned pumpkin in!
The only thing is homemade pumpkin puree is lighter in taste and texture. It is not thick as canned, but tastes great!
The longer it simmers the thicker the consistency, keep an eye on it and make sure it cooks on low heat so that it doesn’t burn on the bottom.
Since I had so much pumpkin puree I tried out another recipe! This one from Amee ameessavorydish!
You can make 1 regular size loaf pan or make 6 mini loaf pans.
It was really yummy, I made 6 mini loaves…gonna bring one to Grandma and the rest I will freeze…till I make another batch. I will make it into one loaf next time.
The recipe asks for unbleached King Arthur flour, in Canada you can use Five Roses unbleached flour.
I used pumpkin pie spice and it turned out great!
For recipe follow this link: pumpkin-bread-my-mothers