Carve into fall’s favorite
Pumpkins, pumpkins everywhere and so many dishes to make! While
kids are thinking of what faces to carve in their pumpkins this
time of year, I am dreaming of my kitchen smelling of chocolate
chip pumpkin bread, a family favorite throughout the fall season.
The combination of pumpkin with rich chocolate chips and hearty
walnuts makes this the perfect moist sweet bread for a holiday
breakfast.
Carve into fall’s favorite
Pumpkins, pumpkins everywhere and so many dishes to make! While kids are thinking of what faces to carve in their pumpkins this time of year, I am dreaming of my kitchen smelling of chocolate chip pumpkin bread, a family favorite throughout the fall season. The combination of pumpkin with rich chocolate chips and hearty walnuts makes this the perfect moist sweet bread for a holiday breakfast.
Only when Dad started growing sugar pie pumpkins a few years ago did I graduate from using the Libby’s canned version of pumpkin to baking fresh, whole pumpkins in the oven for my bread. Eventually pumpkin became the center of many meals when I found how delicious and creamy pureed pumpkin soup can be as well as pumpkin risotto among other dishes. Sure it takes a little more time to bake a fresh one before making your main dish, but the rich flavor of one that sidestepped the processing facility before reaching the grocery store is well worth the extra effort.
Nutrition info: Rich in fiber, vitamins A and C, full of potassium, and low in fat, aside from tasting good, pumpkins are really good for you, too. Like other winter squashes, there are several different varieties out there, and most are not used for food. They should be, though!
Baking a whole pumpkin: To bake a pumpkin, preheat the oven to 425 degrees. Cut the pumpkin in half or in quarters if it is a larger one. You can either take the seeds out now or leave them in until after you cook it. Place the pumpkin cut side down in a pan. Cover the bottom of the pan with at least a quarter inch of water so it doesn’t dry out. Cover with foil and bake in the oven for 35-40 minutes, or until a fork goes through the skin easily. Let cool before adding to your dish.
Roasting pumpkin seeds: Whether you like to top your soup with pumpkin seeds, or just like to eat them on their own as a snack, these are delicious when roasted in the oven for just a few minutes! Here’s how: Separate the seeds from the pulp and discard pulp and strings. Rinse the seeds out thoroughly with warm water. Spread them out on a cookie sheet. Lightly salt the seeds before placing them in the oven and bake at 350 degrees for 20 minutes. During the 20 minutes, check on them a couple of times and toss them around to ensure they don’t burn one side. Salt more if desired. If the insides are dry, they are done. Let cool before serving.
Recipes: Give one of these recipes below a try and I assure you, canned pumpkin will be a thing of the past in your kitchen.
Chocolate Chip Pumpkin Bread
1/2 c. butter, softened
1 c. sugar
2 eggs
1 1/4 c. cooked pumpkin
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 c. chocolate chips
1/4 c. chopped walnuts
In a large mixing bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dry ingredients; stir into creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 45-50 minutes or until loaf tests done. Cool on a wire rack.
Simple Pumpkin Soup
1/2 c. onion
3 tbsp. butter
2 c. mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 c. chicken or vegetable broth
1/2 c. nonfat milk
Chop the onions and gently brown with butter in a pan. Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add the broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the milk. Makes 4 to 6 small servings.
