 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
I had pumpkins left over from Halloween that didn't get carved, and feeling advantageous, I sifted through my moms endless selection of cookbooks for some kind of recipe that I could use that much pumpkin in besides pies. I found one and then had to figure out how to get the pumpkin out of the skin...Thank goodness for MOM! (she does alot of canning...I don't!) Ingredients:
3 1/2 cups all-purpose flour |
3 cups granulated sugar |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon salt |
2 cups pumpkin (or 16 ounces) |
4 eggs |
1 cup oil |
2/3 cup water |
1 cup nuts (optional) |
1 teaspoon vanilla (imitation is o.k., but pure is always better) |
Directions:
1. When using fresh pumpkin, cut it into 2-3 inch pieces. (easier to hold in your hand).
2. You need to make sure the seeds and 'guts' have been scraped out.
3. Place the pieces into a large pot of water and boil until meat is soft.
4. It is ready when the skin peels off easy.
5. Place the skinless pumpkin into a bowl, mash and measure.
6. **Prep time does not include cooking the fresh pumpkin**.
7. Preheat oven to 350 degrees F.
8. Mix dry ingredients in a large bowl, make a well in these ingredients then add the moist ingredients.
9. Mix them all together until smooth then add the vanilla.
10. Mix well, then pour into loaf pans and bake for 1 hour or until the tester comes out clean.
11. Cool completely on racks before storing.
|
|