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Thread: Would you use raw pumpkin in a bread recipe?

  1. #1
    Join Date
    Oct 2002
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    Would you use raw pumpkin in a bread recipe?

    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
    The mind knows what the heart enjoys.

    "I regret that I have but one life to give for my cuisine."

  2. #2
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    I've made this recipe from www.foodtv.com that uses shredded raw pumpkin and they are quite good.

  3. #3
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    Jan 2001
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    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.

  4. #4
    Join Date
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    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/reci..._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
    Anna
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~
    A fruit is a vegetable with looks and money.
    Plus, if you let fruit rot, it turns into wine,
    something Brussels sprouts never do.
    P. J. O'Rourke, humorist
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~

  5. #5
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    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-

    Crystal
    "Feelin' Guilty
    For finding a Cheerio in my bra and then going ahead and eating it." Dooce

  6. #6
    Join Date
    Jun 2000
    Location
    Alaska
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    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.
    Anne

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