I have about 200 pumpkins in this house. A slight exaggeration perhaps but I have a lot. Some of them will be kept as decoration throughout Autumn before finding themselves in a pie or a soup but some of the big ones are destined to become Jack-o’-lanterns.
Once they’ve been cut into and sat around for a week or two, the pumpkins aren’t really good for anything except feeding to animals, but the guts you pull out of them are.
First thing’s first, seperate the seeds from the stringy pumpkin guts. The seeds can be roasted and eaten as they are or with a little salt. Select the chunkiest bits of pumpkin guts and blend them or chop very, very finely – you’ll need about 2 cups for this recipe.
You will need
300g Soft brown sugar
350g Self raising flour
200ml Vegetable oil – if you’d rather use margerine, simply melt some until you have 200 ml and use the same way as oil.
450ml pumpkin guts – blended
2 teaspoons Ground cinnamon
1 1/2 teaspoons Ground nutmeg
1/4 teaspoon Ground ginger
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
This recipe makes two loaves
- Preheat the oven to 350 or 175
- In a large bowl combine all the dry ingredients
- Add the vanilla extract
- In a seperate bowl whisk the eggs until light and fluffy
- Add the pumpkin, oil and eggs a bit at a time and combine well
- Pour into two prepared baking tins and sprinkle with a few pecans
- Bake for an hour. You should check on them regularly from 50 minutes as they can catch easily.
- The bread should have a crisp, rich brown top a d a very moist cake-like texture inside – much like banana bread
It’s so delicious that of already taken a bite out of the very last slice, when I realised I should probably take a picture of the inside to show you the texture! It’s perfect with a nice strong cup of tea.
Any pumpkin will work for this recipe – even the big ones, but the smaller ones taste best. Try to resist the urge to eat the bread while it’s still warm. It taste much better when cool and especially good the next day.
Love Rachel ❤️