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Pumpkin Puree:
Preheat oven to 300 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 water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool. When cooled, cut away skin and puree in blender.

Pumpkin Bread:
2 cups pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
(2 cups of white chocolate chips optional)

Preheat oven to 350 degrees. Grease and flour three 7×3 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 pans.

Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

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