Tasty Tuesday

Do you remember these pumpkins? Well I finally got around to cooking them. It was so easy for my first time. I was pretty excited. It took two cooking's and I came out with 10 cups of cooked pumpkin that I pureed. I froze it in 2 cup portions. Most recipes call for a 15 oz can of pumpkin and so I can just thaw out one bag to use instead of the can. Aunt Patsy even has some more pumpkins she needs to get rid of so I think I'll help her out and get a few more.

Cooked Pumpkin

DIRECTIONS
Preheat oven to 350 degrees F. Cut pumpkin into small manageable pieces and cut off pith and seeds. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

So with the other 2 cups of pumpkin puree I made 3 loaves of Pumpkin bread. Kept one and gave the others to the children. It's some good stuff.

Pumpkin Bread
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.