I’ve started saving plastic containers from sour cream and things to use in the freezer, and I try to reuse the Ziplocs if possible, but yeah, I’d be excited to learn a way to reduce that waste! I added roasted pumpkin seeds and it came out super good. You can grow them just about anywhere and anyway possible. I’m going to tell you exactly how to make your own to use in any pumpkin recipe you want. When it comes out clean, Bad boy is cooked. I used mini loaf containers for gifts and the double batch made 9 perfect mini loafs. The bread looks amazing! At room temperature cover it will last about two days. For longer storage seal airtight covered in plastic wrap, and freeze for up to 3 months. I also love having the first pumpkin bread even before October hits. xxx. If you’re into growing great pumpkins, you’re in luck. As a broke college student, I felt bad about throwing away the “guts” of the pumpkin, after I carved it and took the seeds. Learn how your comment data is processed. Preheat your oven to 350 degrees F. Prepare the bread pan of your choice. I used whole wheat flour, which made it somewhat dense. After the kids cleaned out their pumpkins for carving, I thought, “these guts are just too good to throw away. I am here to encourage and inspire you to figure out what you want and live your best life! Ps. Posts may contain affiliate links. I will keep coming back to this recipe and want to go pick up another pumpkin to make some more this Thanksgiving! I tried it as muffins as well. Fantastic recipe! We love this squash and sage brown butter pasta recipe. I’d love to hear how your pumpkin juice tastes! It’s the feeling of the busy summer season ending that the onset of Fall that I just love. How well do you think this bread would keep? This was great! Here are some steps to potato prep before you plant your spuds into the ground. Learn how your comment data is processed. Here's some great safe pressure canning tips for beginning home canners. Glad you liked it and went all the way with makng your own pumpkin puree and cream cheese spread.Agree! It’s the perfect fall treat. We originally posted this pumpkin gut bread in 2009, and it is our most popular post every fall. I notice you use Ziplocs for freezer storage? Your daily values may be higher or lower depending on your calorie needs. I believe you can live and work the way you want to without the worry, fear and overwhelm. But so good! For now, here’s my famous pumpkin gut bread. Thanks for creating this recipe! Okay, time for the magical recipe you’ve all been waiting for! Here’s a delicious healthy pumpkin bread recipe that you can make completely from scratch with homemade pumpkin puree. So it comes out to only 10 cents a slice! Thanks for this great recipe. – Flour– Sugar– Baking soda– Salt– Pumpkin Pie SpiceThen, in another bowl, mix liquid ingredients together separately:– Eggs– Juice– Oil– PureéThen, stir the dry and liquid mixes together until completely blended. Yeah it’s not super pumpkiny, The guts don’t have a ton of flavor like a banana will. It’s one that you’ll definitely need to try today because I know you’re going to love it. Then you just scrape the roasted pumpkin flesh out with the stuffing. Thanks for the recipe! It’s so simple to make and then you end up with such a beautiful pumpkin loaf. There's not much to it when making a pumpkin loaf. But you can always give it a try and definitely let us know how it turns out! . The loaves came out very moist that way. Fresh Homemade Pumpkin Puree & Pumpkin Bread Muy Bueno Cookbook granulated sugar, pumpkin, cloves, water, salt, ground ginger and 11 more Quick Pumpkin Bread with Homemade Pumpkin … There’s a multitude of sizes and styles. I don’t have loaf pans so I used a bundt pan and it turned out great! I will be trying your recipe. How to store pumpkin bread – Once completely cooled, you can tightly wrap it in saran wrap or place it in an airtight container and store it on your countertop or in the fridge to stay fresh longer. Thank you, Diana, for the recipe and help with the adjustments! You probably have them all in your pantry already. Unsubscribe at any time. Large sizes will need at least 60 minutes of baking time. Now, remember, that every oven bakes differently. That’s wonderful Andra! Oil, and enough water to make the batter to a cake mix like consistently. Your friends and family will devour this flavorful bread that screams it's time for fall. That’s why I came up with this recipe, I couldn’t stand throwing those guts away! You can also sub it into any recipe that calls for squash like butternut or acorn. Probably won’t use the puree, but the applesauce will be tested. Thank you! The page is a favourite and a regular go-to, and the bread is so moist and delicious, perfect every time. Honestly, this is my absolute favorite pan right here. So, the larger pan is 9 1/4 inch by 5 1/4 inch. Pour the bread batter into the tin and bake for about 45 minutes or until a kitchen, Let it cool down slightly before carefully removing it from the baking form and cooling down completely on a. Thank you again! I like the big does of nutmeg in this recipe. Who doesn’t love a great healthy pumpkin bread recipe in the Fall? The sides will not stick and neither will the bottom. Fantastic!! perfect wonderful taste! Still have some guts leftover, but all the baked bread is gone…will have to make another batch tonight, adding nuts this time! Place the pans in an oven preheated to 350 degrees, and roast the pumpkin for 45-60 minutes (for a large pumpkin). i did it by mistake and it is all mixed together. ok, so now i’m going to have to get a pumpkin so i can try this out.