So I don’t really remember where I got this recipe, but I found it about a year ago and it is amazing! Last year we carved a lot of pumpkins! Four for us and an additional three for a friend. We’ve really been getting into it the last few years, so she had asked us to carve a few for her Halloween party.
See? An awesome pumpkin carving!
So I had a lot of pumpkin guts, and having my Pinterest addiction, I couldn’t just throw them away! I pureed the guts, without the seeds, to make my own pumpkin, even better than in a can! Then I found the following recipe:
•3 1/2 cups flour
•3 cups sugar
•2 tsp baking soda
•1/2 tsp salt
•1 tsp cinnamon
•1 tsp nutmeg
•2 cups pumpkin puree
•4 eggs, well beaten
•1 cup vegetable oil
•2/3 cup water
•2 tsp vanilla extract
You start by combining all of your dry ingredients and mixing them together.
Chiara loves helping me make pumpkin bread. She gets really upset if I don’t let her help! After your dry ingredients are well combined, add the eggs, pumpkin puree, oil, water and vanilla. Make sure you get all of the flour from the edges of the bowl until it looks like this:
This is usually where I have to watch it closely, Chiara tends to keep sampling it!
I have 4 mini loaf pans for making bread, the full batch usually makes 8 mini loaves. Be sure you don’t over fill the pans, or you will have a mess on your hands.
Then you place them in your 350° oven for 45 minutes. After the baking, I usually dump them onto the counter to cool before sealing them in a Ziploc baggie. If you seal them while they’re still a little warm, they maintain that fresh flavor for up to two weeks. They stay good a little longer, but aren’t as squishy and yummy!
Happy baking all!