How to cook pumpkin

Tamara F - October 3, 2007 01:21:24 PM PST

This recipe works well with either fresh or canned pumpkin. The suggestion to use applesauce instead of oil does add some of the lost moisture from using canned pumpkin.

I cook fresh pumpkin all the time in the fall to add to my seasonal recipes. If you carved the pumpkin previously then most of the work is already done, but make sure to use pumpkin cut no longer than a couple days (use before any soft spots or mold appears). Also do not use if a candle was burned in it to avoid soot chemical contamination.

Cut the gutted pumpkin into hand sized chunks and lay in a roasting pan with about a half an inch of water in the center of a 350 degree oven until the flesh is soft like a cooked potato. Check water lever occasionally and add if needed to keep pumpkin skin from burning to pan. Let cool, then scrape out the flesh from the skin. In some varieties of pumpkin the skin becomes really soft as well and you can then just cube with the skin to add extra color. Puree the cooked pumpkin in a food processor (in batches if needed). Can be refrigerated a few days but freeze if using later.

19 of 19 found this review helpful.

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Variations:

fullscreen32 - October 3, 2007 12:01:32 PM PST

I don\'t know anyone who actually cooks real pumpkin. Come on... It\'s ok to use canned pumpkin, just use applesauce instead of the oil for a very moist and low-fat bread. I agree with the Splenda sugar or brown sugar comments as well, and if you don\'t want the chocolate substitute walnuts or raisins. YUM!!! Also, this bread is best after it sits a day or two.

12 of 18 found this review helpful.

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Can

joanney7 - October 3, 2007 12:23:46 PM PST

I love pumpkin.

I use real pumpkin in all of my recipes that ask for pumpkin. If you use canned pumkin, you are actually using more squash than pumkin. After freezing the pumpkin, a lot of the extra water comes out in the thawing process, but I haven\'t noticed a big difference in the recipes when using it fresh verses frozen. I haven\'t used canned pumpkin in 15 years, so I couldn\'t tell you if there is a difference between canned and real pumpkin.

6 of 6 found this review helpful.

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Chocolate Chunk Pumpkin Bread

Christy J - October 3, 2007 12:17:02 PM PST

I just started making Pumpkin bread last year, i used canned and it turned out great. I experimented a little bit last year and i used the white chocolate chips, i thought the chocolate was too overwhelming and took the flavor away from the bread instead of adding to it. I also tried the white chocolate chips in my banana bread too and it was so good that i ended up giving them to friends and neighbors as Christmas gifts.

7 of 9 found this review helpful.

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Cooking with real pumpkin can be easy...

Jennifer - October 3, 2007 12:18:59 PM PST

I disagree with the canned pumpkin comment. I mean I do still cook with canned pumpkin, but when I get the chance to cook with fresh pumpkin it is great! I make it fun, I usually carve a pumpkin for halloween for my son and I will use the pumpkin from that instead of throwing it away. I put it in a pot and boil it down and then allow it to cool and freeze it until I want to use it for a recipe during the holidays. It makes recipes really taste great! Jenn

5 of 5 found this review helpful.

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Definately will make this again

kgallo2005 - October 11, 2007 06:15:49 AM PST

This receipe turned out great. Of course, I used canned pumpkin and it turned out just fine. I used applesauce instead of oil and used dark brown sugar. The bread is so moist!! I also used a little bit of white chocolate baking squares along with the regular ones. I had to cook it about 20 minutes more than the recipe called for, the middle took a long time to set. But the outside never burnt. So just keep an eye on it and it will be fine. Definately a keeper!

1 of 1 found this review helpful.

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HELP

danakscully64's Blog - October 4, 2007 06:43:32 PM PST

I just took mine out of the oven because the toothpick came out clean. I let it sit out for 5 minutes and the touched the top... it was doughy. I put a fork in and it was completely raw in the inside, after cooking for 55 minutes. The outside is done. This may be a problem with my oven. Any suggestions?

1 of 1 found this review helpful.

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Responce to Sugar, Sugar and more Sugar

lhieber1103 - August 6, 2007 02:35:07 PM PST

I was thinking the same thing but for diet reasons not diabetic reasons.. I am going to substitute the sugar and brown sugar with Splenda Blend.. I have done that with other receipes that call for sugar and brown sugar and they come out just as delicious! I have plenty of family members that are diabetic and they love when I make desserts with Splenda or Splenda Blend, they say it really help cut back on the sugar intake. Just a suggestion :)

1 of 1 found this review helpful.

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for a more festive holiday gathering

star_the_bondage_pixie - October 7, 2009 02:29:26 PM PST

add 2 cups refer and blend well

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real pumpkin is best

homer17402 - October 6, 2009 04:56:18 PM PST

If you roast it the sweetness really comes out. I also like to substitute sweet potatoes.

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absolutely delicious!

[[MELiSS]] - April 3, 2008 04:55:56 PM PST

i tried this recipe during the fall/winter time of last year, and i\'ve been making it every month ever since!

this bread is so delicious and moist!

my hubby and i can\'t get enough of it = )

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won

maytan9 - November 16, 2007 07:39:10 AM PST

I love chocolate and love pumpkin, but somehow the 2 did not mix for my taste. I tried banana bread and chocolate and it was delicious.

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Cooking pumpkin

lizziekate_guppylove - October 22, 2007 11:27:56 AM PST

If you buy an actual pie pumpkin, rather than the large carving pumpkins, you can cut the pumpkin in half and cook it in the microwave for 5-7 minutes. Then simply scoop out the contents and you shouldn\'t have to really puree or mash at all.

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I Cant wait to make this for my mom!!!

pads19 - October 5, 2007 01:35:16 PM PST

I am a male who is learning to cook and bake. This is the first time I tried a bread and it turned out wonderful. I did substitute canned pumpkin out of ease. The edges were a little crispy for me but I can fix that the next time. I love it. Thank you for the great recipe!!!

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Not pumpkiny enough

Rachel M - October 4, 2007 11:55:58 PM PST

While this qb turned out quite moist and pleasantly chocolaty--and gave me the opportunity to bake with fresh pumpkin, which I never do but found quite satisfying--overall I was somewhat disappointed. I found the flavor nondescript--not nearly pumpkiny enough for my taste. If you really like pumpkin-spice flavor I wouldn\'t bother making it. But if you do go ahead with it--a non-pumpkin lover who had some liked it--I found that it took longer than 55-60 minutes--more like 70 or 75.

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Re: Sugar, Sugar...

kruszer3 - October 4, 2007 01:22:04 AM PST

Although I haven\'t tried it, and I\'m certain you\'d have to experiment with it to come up with the right dry-wet blend, you could try these recipes with apple sauce or other fruit purees including bananas. Honey or rice syrop might also be an option as they are not refined sugars.

On a glycemic level I\'m not sure whether these natural sugars would cause as much of a problem, but certainly for those concerned about the damages of white refined sugar, it might be an option to consider.

Of course, taking into account that too much wheat products can also raise your blood sugar and the acid levels in your body, you might be better off learning to wean yourself off all these baked goods in the first place.... However, as a confirmed sweet-toothed sugarholic, I do admit that\'s easier said than done.

-0-

Also on the cooking of pumpkins, consider that not every variety is intended to be a pie pumpkin. Some pumpkins are sweeter and some are simply grown for their size and carving potential. If you\'re planing on baking with the pumpkin you carve, it\'s worth finding out what kind you\'re dealing with.

I know this for a fact because I pick and sell pumpkins for a local farmer.

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how do you cook with pumpkin?

ashes0786 - October 3, 2007 12:41:46 PM PST

I\'m a little confused as to how you cook with fresh pumpkin? do you use the inside stuff? I can\'t imagine that being tasty... Do you peel the skin and cut it up? Or can you buy fresh pumpkin already cut up at the supermarket?

0 of 1 found this review helpful.

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Sugar, sugar, and more sugar

ninusharra - December 16, 2006 09:25:18 AM PST

I would probably love most of these things, if an alternate sugar-free recipe was included. Around this time of year, us MILLIONS of diabetics feel a little left out of all the fun.

I love pumpkin bread. I\'ll have to figure out how to substitute the brown sugar.

0 of 3 found this review helpful.

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