Son of the Great Pumpkin
As it turns out, making pumpkin puree is messy. Once we steamed it and let it cool, we then blended it. Blending pumpkin makes a far more watery product than canned pumpkin. So then it had to be strained through a tea cloth. There was a lot of straining to be done. In the end we filled up 5 freezer jars of pumpkin puree (after the freezer bags of steamed cubed pumpkin) and had 2 cups left over in a bowl in the fridge.
Well, wouldn't you know? 2 cups is the exact amount called for in Pumpkin Cream Cheese bread!
First, cream together 8 oz cream cheese (I use half full fat and half fat free), 2 1/2 cups sugar, and 1/2 margarine (smart balance).
Then add 4 eggs (or a cup of egg substitute), 1 by 1. Then add your 2 cups of pumpkin.
In a separate bowl whisk together 3 1/2 cups flour (you choose the white and whole wheat blend), 1 tsp cinnamon, 2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cloves, and 1 tsp salt.
Add dry to wet and mix.
(if you don't have a toddler, you can add nuts, 1 cup)
Put in two greased loaf pans and cook at 350 for 70 minutes or so.
So yummy. We eat one loaf and freeze one for the future.
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