The WHOLE Pumpkin: Guts – Make Pumpkin Bread!

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The last part of the pumpkin experiment seemed like it would have been the most challenging part, but it was actually the easiest.
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Once carefully separated from the seeds, because I definitely don’t want to bite down on a seed if I’m not expecting it, blend the pumpkin guts (the stringy bits) in a food processor until there are no hard chunks left. I tried to avoid using my food processor and use my good ol’ Ninja Bullet, but I regretted that decision.

The processor would worked much better.The ingredients are somewhat similar to pumpkin pie, and you can always top the bread off with chopped walnuts or pecans, or even a crunchy baked on layer of homemade brown sugar. Mmm that sounds good, I should’ve done that.

 

Interestingly, it sort of tasted like ginger bread when it was cooled, but I didn’t use any ginger.

Usually sweet bread recipes like this will call for eggs to act as a binder and make the bread rise a bit. But I wanted to make this bread vegan friendly without sacrificing the texture. I know I can substitute eggs for either bananas or applesauce, so I did a combination of both and it really worked out well.

 

One last note, whether you use sweetened or unsweetened apple sauce is up to you. I was using a carving pumpkin, not a sugar pumpkin, for this recipe. Carving pumpkins are generally not as sweet as sugar pumpkins, so using sweetened applesauce probably won’t make this dish overbearingly sweet. For the record, I used unsweetened applesauce (because that’s what I had on hand) and it came out perfect.

 

I hope you enjoy!

 

Ingredients

  • 3 1/2 cups flour
  • 2 cups sugar
  • 1 tablespoon cinnamon
  • 1 and 1/2 teaspoons ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 cups of fresh pumpkin guts (stringy bits) or baked pumpkin meat, pureed.
  • 2 ripe bananas, mashed
  • 1 cup apple sauce
  • 1 cup avocado oil (can substitute for canola or vegetable)

Directions:

Pre-heat oven to 350F

  1. Grease 2 9×5” loaf pans, I used Miyoko’s vegan butter.
  2. In a medium sized bowl, mix the flour, sugar, cinnamon, nutmeg, baking soda and salt together and set aside.
  3. In a large mixing bowl, mix the pumpkin guts or pureed pumpkin meat with the mashed bananas, apple sauce, and oil.
  4. Fold the flour mixture into the pumpkin mixture 1/3 at a time until fully incorporated, but don’t over mix.
  5. Divide evenly into the two loaf pans and bake for one hour or until you can inset a knife into the middle of the loaf and it comes out clean.

Allow to rest for about 20 minutes, cut, and serve.