Recipes
pumpkin bread
It sounds intimidating, but it’s super easy to make pumpkin bread from a real pumpkin. Even though it takes a bit more effort than using canned pumpkin, the process is so much more fun – plus you get pumpkin seeds from a real pumpkin.
Pumpkin Bread Recipe: NOTE *I’ve broken the recipe into two halves that will be mixed together separately. Your welcome.
- 16 oz pumpkin puree (or you can use one can of the canned stuff)
- 4 eggs
- 1 cup vegetable oil
- 2/3 cups water
- 2 teaspoons pure vanilla extract
- 2 cups raw sugar
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground cardamom
Pumpkin Seeds
- Seeds from one pumpkin
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon vanilla
Whip Cream
- 16 oz heavy whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
Here is how it’s done:
- Cut pumpkin into big chunks and peel (save the seeds).
- Boil for 20 min (or until soft)
- Blend until silky smooth and let cool
- Preheat oven 350 F. Grease and flour any large cake pan.
- Combine pumpkin, eggs, oil, water, vanilla, and sugar with a mixer until fully blended.
- In a large bowl, mix flour, baking soda, salt, and spices until well combined.
- Now mix the dry and the wet ingredients together.
- Bake 60-70 minutes or until a toothpick inserted in the center comes out clean
Pumpkin Seeds
- Save the seeds and rinse to get the goo off
- Combine with sugar, vanilla, and cinnamon
- Spread out on a cookie sheet and bake along with the bread for 20 min
Whipped Cream
- Using a mixer, whip the cream until you get stiff peaks.
- Add sugar, vanilla, and cinnamon
- Mix until incorporated
- Done.