Last of the Pumpkins

I've had the last two little Spooky pumpkins from last year sitting on my counter since I harvested them last fall.  They are finally starting to turn because there was a spot on the top of one of them and I knew it was time to either freeze them or turn them into something tasty.

It's a miserable, rainy day so guess which one I picked?

I've been working on perfecting my pumpkin bread recipe (originally posted here) and I'm now including apple juice, apple sauce and brown sugar to make it a little more healthy, as well as a smidge of vanilla.  This kicker makes it oh so yummy!  This recipe gets even better as the bread sits, so I recommend you make it at least one day ahead.

Cranky Puppy Farm's Punkin' Bread

Incredients

(makes three 7" x 3" loafs)

15 ounces fresh pumpkin puree (1 can if you don't have fresh!)

4 eggs

1/2 cup apple sauce

1/2 cup vegetable oil

2/3 cup apple juice (can sub water)

2 cups brown sugar

1 cup white sugar

3 1/2 cups all purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon vanilla

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees.  Grease and flour three 7" x 3" loaf pans.
2. In a large bowl (and I do mean large!), mix together the pumpkin, eggs, oil, applesauce, apple juice, vanilla, and sugar until well blended.
3. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Stir the dry ingredients into the pumpkin mixture until just blended.
5. Pour into the prepared pans and bake for about 50 minutes.  Loaves are done when a toothpick placed in the center comes out clean.

One to eat now, one to eat later, and one for the guys and gals at work.

I saved some of the seeds from the pumpkins and will plant more later this Spring.  They're drying right now on some paper towels on the kitchen counter.  Now where did I put my glass of milk???

This post is linked to the Ole Saturday Homesteading Trading Post and Make It Yourself Monday.  Click to find out what other folks are doing this weekend!

Pumpkins: To Eat or Decorate?

This was my first year growing pumpkins and, even with a late start in the garden, I was still blessed with 6 beautiful pie pumpkins.  The seed that I used was from Gurney's and they're called "Spooky" pumpkins.  With a name like that, and with Halloween just around the corner, I thought it was fitting that they go on the front porch railing.  They're way too small to carve at around 5 lbs each, but I still think they look good there.

Seriously, though...I'm drooling over the thought of homemade pumpkin bread and pumpkin pie.  Each one of these should give me about 1 1/2 cups of mashed pumpkin, which is almost enough for the recipe I use.  I always love to try everyone's recipes, so here's mine if you want to try it:

Pumpkin Pie Bread
Makes 2 loaves (1 for you and 1 for a friend!)

Prep Time: 15 minutes   Cook Time:  1 hour
Ingredients

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 3 cups white sugar
• 1 cup unsweetened applesauce (or 1 cup vegetable oil)
• 4 eggs
• 1 (15 ounce) can pumpkin puree
• 1/2 cup water

Directions

1. Preheat oven to 350 degrees F.
2. If you are using fresh pumpkin, it will need to be prepared and cooked.  See the instructions below.
3. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
4. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly into two 9x5 inch loaf pans.
5. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Preparing Fresh Pumpkins

1. Wash the exterior of the pumpkin (do not use soap!)
2. Cut the pumpking in half.  A serrated knife with a sawing motion works best.
3. Scoop out the seeds and scrape the insides until the stringy stuff is cleaned out.  I recommend saving the seeds to either roast or to plant pumpkins next year! Just place them in a bowl or water and rub them between your fingers until clean.  Then spread them out on a clean paper towel to dry.
4. Cook the pumpkin.  There are several ways to do this:  stove, microwave, pressure cooker or oven.  I like to use a double steamer on the stove because it's quicker.  You may need to cut it into smaller pieces to get it to fit in the steamer.  It's ready when it's soft enough to scoop the insides out (about 20 to 30 minutes).
5. Use a tablespoon to gently scoop the cooked pumpkin out of its skin. Mix it gently (I use a hand blender affectionately known as the "boat motor") and you should have pumpkin puree.  It's that simple! 

Tips: 

• If it seems to watery, you can use a coffee filter to strain out the water before using the puree for baking. 
• You can freeze the puree and use it later.  It should last a year or more in the freezer.  However, do NOT can it!   Click here for reasons why you shouldn't can pumpkin puree.

Mother Nature Has a Wicked Sense of Humor

My friend Paula and I were skulking around at Hen House market today during our lunch break and picking through the adorable little bin of pumpkins that they had for just 50 cents.  I was thinking I would spruce up the office with a little autumn cheer.  And that's when I found Mick.

You see it, right?  That pumpkin seems to be.....well.....smiling at us!  Here, let me fix it for you:

I think he's definitely alot cuter than his namesake, Mick Jagger, don't you?

Fall is Here

My Spookie organic pumpkins (grown from seed) are almost ready!

Even though the temps here are in the 70's, the pumpkins are turning orange and the leaves are starting to fall.  I guess that means fall is officially here.  This is my favorite part of the year, so I'm happy that we finally made it.  But I'm sad to see the garden go and I have so much to do to get ready for next year ... order seeds, plan next year's garden, get the beds cleaned up, etc.  No rest for the wicked, they say.  But it's such a beautiful day that I think all that can wait one more day.