Roasting “Sugar” Pumpkins for Bread

by zoe on November 19, 2007 · 4 comments  |  Print Email this to a friend

oatmeal pumpkin bread

It is nearly Thanksgiving and there are pumpkins in everyone’s shopping cart, generally in a can. If you want a real treat, that is easy and will have you wanting to skip the canned isle in the grocery store, try roasting your own pumpkin. Baking the pumpkin caramelizes the sugars and makes for a sweeter puree than boiling. You’ll want to start with a “pie” or “sugar” variety and avoid the BIG Jack-o-Lantern pumpkins which are great for carving but are too watery to eat their flesh. Once you have roasted your pumpkin you can use 1 cup for Oatmeal Pumpkin Bread on p. 100 of Artisan Bread in Five Minutes a Day, the rest is for your favorite pie recipe.

Roasting the pumpkin:

1. Preheat the oven to 350F. Split the pumpkin in half starting at the stem.

split pumpkin

split pumpkin

2. Place cut end down on a piece of parchment paper or silpat.

split pumpkin

3. Bake for 45 minutes, until the flesh is soft to the touch.

baked pumpkin

4. Cool and scoop out the seeds.

scoop out seeds

5. Scoop out the flesh of pumpkin and puree it in a food processor.

scoop out flesh and puree

6. Set aside 1 cup to use in the Oatmeal Pumpkin Bread recipe on page 100 of Artisan Bread in Five Minutes a Day! Use the rest for a great pie or double the bread recipe.

1 cup puree for Oatmeal Pumpkin Bread p.100

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