Ashland Food Cooperative Culinary Educator Mary Shaw provided pumpkin recipes to help reduce the number of pumpkins that get thrown in the garbage after Halloween.
Quick Pumpkin Bread
1 cup whole wheat flour
¾ cup white flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon Chinese five spice powder
1 cup brown sugar
1/3 cup butter-soft
1 cup cooked or canned pumpkin
1/3 cup water or milk
1/2; cup chopped walnuts or pumpkin seeds
1/2; cup coconut
1/2; chopped dates
- Preheat oven to 350 degrees.
- Sift all dry ingredients.
- In a large bowl, beat sugar, butter and eggs.
- Fold in pumpkin.
- Add the sifted dry ingredients in three additions, alternating with 1/3 cup water or milk.
- Do not over beat.
- Fold in 1/2; cup nuts or seeds, coconut, and dates.
- Pour batter into a greased 9-by-5-inch loaf pan and bake about 1 hour or until a knife inserted in the middle comes out.
Pumpkin Bread Pudding with Pecan Topping
1 cup pecans, chopped
1/2; cup brown sugar
2 tablespoons rum
1 tablespoon butter, melted
1 teaspoon each cinnamon, allspice and ginger
5 cups diced French bread
1 cup pumpkin puree
2 cups half and half
1 cup cane sugar
5 eggs lightly beaten
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon each ginger, allspice, and nutmeg
1/2; teaspoon cloves
zest of one orange
- Preheat the oven to 350 degrees and roast the pecans on a cookie sheet for about 10 minutes.
- Combine the brown sugar, rum, butter and spices. Add the roasted pecans and mix well. Return to the cookie sheet and bake another 10 minutes.
- Line a 10-inch springform pan with foil. Place the bread in the bottom of the pan.
- Whisk together the remaining ingredients until smooth and pour over the bread. Let stand for 10 minutes.
- Spread the candied pecans over the top. Bake at 350 degrees for about 45 minutes.
- Let cool about 15 minutes before removing from the pan.
Pumpkin-Orange Breakfast Cake
1 1/2; cups butter (soft)
1 1/2; cups sugar
3 tablespoons orange zest
1 1/2; cups canned pumpkin
3 cups flour what kind? Spelt maybe?
1 tablespoon baking powder
1/2; teaspoon salt
1/3 cup orange juice
1/2; cup sugar
- Beat butter, sugar, zest.
- Add 2 whole eggs & 3 egg yolks
- Beat in the pumpkin
- Combine dry ingredients.
- Stir dry ingredients into batter.
- Beat egg whites and fold them into batter.
- Bake in bundt pan 350 degrees for 65 to 70 minutes.
- Boil and reduce orange juice & sugar
- Drizzle syrup over top of cake
Delicious served with yogurt
Stuffed and Baked Thanksgiving Pumpkins
Serves four. Preparation: 20 minutes. Cooking: 30 to 40 minutes.
3 to 4 cups pre-cooked rice of your choice
1 tablespoon extra virgin olive oil
1 tablespoon dried sage
1 tablespoon dried thyme
1 small onion, minced
1 celery stalk, diced
1/2; teaspoon sea salt
1/2; cup parsley, chopped
1 cup dried cranberries
zest of one orange
4 small pumpkins or 1 medium-size pumpkin
- Heat a 1 1/2; quart skillet. Add the oil, then the dry herbs. Sauté for 1 minute.
- Add the minced onion, stir into the herbs.
- Add the celery, then the salt. Continue to sauté until the onions are transparent.
- Next add the rice, parsley, cranberries and orange zest. Toss to mix, remove from heat.
- Cut the top off the pumpkin(s) as if to make a jack-o-lantern. Remove the seeds and pulp. Pierce the inside with a fork. Rub lightly with olive oil.
- Replace the top, place the pumpkin on a baking sheet. Bake small pumpkins for 15 minutes and larger ones for 20 minutes in a 400 degree oven.
- Remove pumpkins from the oven and add the rice. Replace the top on the pumpkin, and continue baking for another 30 minutes to 1 hour depending on the size of the pumpkin. When done, the pumpkin should be fork tender.
- To serve, cut into slices like a pie.