Yield: 16 Servings
|⅔ cup||Water (if pumpkin is canned)|
|½ cup||Water (if pumpkin is fresh or frozen)|
|2 cups||Pumpkin (16 ounces if using canned)|
|1 cup||Chopped pecans|
From: hartman@... (ron & sally hartman) Date: 23 Oct 1994 09:32:29 -0400 I always wait to carve our pumpkin until the day before Halloween. That way we can enjoy a jack-o-lantern and use the pumpkin for baking. It shouldn't spoil sitting out for a day.
After all the seeds are out of the pumpkin you can cook it by cutting it in half and laying it flesh-side down on a baking sheet. Cook in a moderate oven (about 325 degrees) for at least an hour. Check it frequently. When the flesh is soft, scoop it away from the rind. Put it in a food processor and pulse a few times to make it smooth. You can then use it in recipes or freeze in bags for later use. I usually put about 2 cups in a bag.
When using fresh (or frozen) pumpkin remember that it is watery than canned pumpkin. So cut down slightly on the liquids in most recipes.
Preheat oven to 350. Combined flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you can wait a day to eat it. It keeps well in the refrigerator and can be frozen.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .