Tonight, I made pumpkin bread from scratch. Though, to be fair, I started on the pumpkin puree on Sunday. We went to Farmer John’s Pumpkin Patch in Half Moon Bay on Sunday to pick up some carving pumpkins, as well as a Cinderella and a Fairytale pumpkin for eatin’. Mrs. Farmer John told me that the Cinderellas were good for baking and the Fairytale was better for grilling, since it had less water.
I was thinking of roasting the pumpkins, like I often do with winter squash, but D wanted to use the pumpkins to make pumpkin bread. Good ol’ Cook’s Illustrated helped out here, with simple (though time-intensive) instructions for making pumpkin puree. We used the Cinderella for the puree and CI’s recipe for pumpkin-nut bread (leaving out the nuts). And voila! Pumpkin bread from scratch. We ate it with vanilla ice cream, after it cooled down a bit but was still warm from the oven. It was definitely a subtler taste than with canned pumpkin, but it was pretty darn tasty. Next time, I’d add a tiny bit more sugar and more spices.
Recipes: Pumpkin-Nut Bread (Cook’s Illlustrated). Although Mrs. Farmer John’s recipe (and pumpkin prep technique) is here.
Technique: Pureeing pumpkins (Cook’s Illustrated)