Pumpkin Bread and Pumpkin Processing

This is a recipe I use after I process down pumpkins left over from Halloween.

Ingredients

• Dry
  • 2c flour
  • 1.5c sugar
  • 0.25t baking powder
  • 1t baking soda
  • 2t cinnamon
  • 0.5t nutmeg
  • 0.25t cayenne pepper
• Wet
  • 0.25c oil
  • 3T yogurt or 3 eggs
  • pumpkin (15oz can or 1pt homemade)
  • 1t vanilla

Procedure

1. Preheat oven to 350 degrees.

2. Mix dry ingredients together. I usually just run them thru my sifter to help them combine.

3. In another container, combine the liquid ingredients.

4. Mix the liquid ingredients into the dry ingredients.

5. Bake for 30-40min.

Pumpkin Prep

If the pumpkin has sat out, inspect it for any signs of rotting. If the pumpkin has signs of rot or sat around cut up (i.e. a jack-o-lantern) do NOT use it.

1. Preheat oven to 375 degrees.

2. Wash the outside of the pumpkin well.

3. Carefully cut the stem end off the pumpkin in order to give the pumpkin a flat end to rest on.

4. Cut the pumpkin in half, scoop out the seeds and strings.

5. With the cleaned pumpkin halves.

   1. Cut the cleaned pumpkin into quarters/eighths so that they lie skin side down on some baking sheets.

   2. Bake for 60-90 min.

   3. Using a tablespoon, scrape the roasted pumpkin off the skin. I usually partition it into 1 Pt containers and freeze it for use in recipes as above.

6. With the pumpkin seeds.

   1. Separate pumpkin seeds and spread them on a baking sheet.

   2. Sprinkle the seeds with salt, paprika, cinnamon or other spice combo.

   3. Bake 30 min or until crispy.