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:

1. Cut pumpkin into big chunks and peel (save the seeds).
2. Boil for 20 min (or until soft)
3. Blend until silky smooth and let cool
4. Preheat oven 350 F. Grease and flour any large cake pan.
5. Combine pumpkin, eggs, oil, water, vanilla, and sugar with a mixer until fully blended.
6. In a large bowl, mix flour, baking soda, salt, and spices until well combined.
7. Now mix the dry and the wet ingredients together.
8. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean

Pumpkin Seeds

1. Save the seeds and rinse to get the goo off
2. Combine with sugar, vanilla, and cinnamon
3. Spread out on a cookie sheet and bake along with the bread for 20 min

Whipped Cream

1. Using a mixer, whip the cream until you get stiff peaks.
2. Add sugar, vanilla, and cinnamon
3. Mix until incorporated
4. Done.