Would you use raw pumpkin in a bread recipe?

[Nefertete]

I love making carrot cake and I've been thinking about using RAW pumpkin to make a pumpkin bread using the carrot cake recipe.

I'm not too fond of the cooked carrot or squash breads. I like the slivers of carrot in the bread. So, I figured I'd try it with raw pumpkin.

Whatcha think?


Thanks,

Nefertete

[Svadhisthana]

I've made this recipe (http://www.foodtv.com/foodtv/recipe/0,6255,20067,00.html) from www.foodtv.com that uses shredded raw pumpkin and they are quite good.

[schuh]

I know this post is a year old, but I'm interested in trying a recipe with shredded raw pumpkin. The link won't work. What recipe did you try from shredded raw pumpkin so I can search for it? Thanks.

[Little Bit]

I did a search for 'pumpkin AND shredded' and found this bread recipe by Alton Brown. (There were some others, but this seemed pretty likely, since it was the only bread.) HTH!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17865,00.html


Pumpkin Bread
Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes Cook Time: 1 hour 15 minutes
Yield: 1 loaf or 1 1/2 dozen small mu
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Episode#: EA1E03

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Svadhisthana]

Yup, that's the one. I make it in muffin form and they always go really quickly.

I'd like to try and lighten it though-3/4 cups of oil, 3 eggs-:eek:

Crystal

[Anne]

Usually you can count on the pumpkin mush to replace some of the oil, however, with raw shredded I don't expect the same thing happens. Maybe you could use the raw shredded as listed and still use 1/2 cup of cooked pumpkin (or apple butter) plus some ground flax to replace most of the oil? I usually use quite a bit less sugar than listed in most quick bread recipies. I usually don't mess with substituting egg whites for whole eggs but I think the ratio is two whites replace one whole egg.