Monday, September 21, 2009
This makes 18 servings, 1 slice each.
2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup mashed cooked fresh pumpkin
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup oil
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1. PREHEAT oven to 350°F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
2. POUR into greased 9x5-inch loaf pan.
3. BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.
* Cooking Know-How: Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.
* For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices.
* Preparing Pumpkin Puree from Fresh Pumpkin: Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
* Substitution: Instead of the cinnamon and nutmeg use pumpkin pie spice, use semi sweet morsels instead of the chocolate chunks and lots of users commented that they did use the canned pumpkin when making this and it turned out great.
(Source: Kraft Foods)