Enjoy
these Pumpkin Facts!
Pumpkin
is a vegetable that grows as a vine and creeps on the ground surface like that
of the other vegetables belonging to Cucurbitaceae family. It is a close relative of cucumbers, squash and cantaloupes. It is one of the most popular crops
around the world. Pumpkins are mostly cultivated in U.S.A where you can also find
its top producers, Illinois, Indiana, Ohio, Pennsylvania and California.
Pumpkins
appear in different shapes, sizes and colors. Giant pumpkins generally weigh
4-6 kg but are capable of reaching 25 kg. Golden nugget pumpkins are smaller varieties
which are flat in shape, sweet, creamy and orange in flesh. Most pumpkins have
an orange-skinned rind. But other varieties have dark to pale green,
orange-yellow, white, red and gray skins. Inside the pumpkin is a hollow
portion with numerous minute, off-white colored seeds scattered in a net-like
structure.
Pumpkins
Are Nutritious
Pumpkins
contain small amounts of calories, providing 26 calories per 100 grams of
fresh pumpkin flesh. They are cholesterol-free but a great source of dietary fiber
and essential vitamins that act as
antioxidants. Pumpkin is one of the best sources of vitamin A, providing more
than 100% of the recommended daily amount for each 100 grams of pumpkin flesh. It is also a good source of Vitamins C
and E, lutein, zeaxanthin, as well as of beta carotenes. All these nutrients are
involved in maintaining the integrity and health of the skin, mucous membranes as well
as in maintaining vision.
So
if you want to experience all these amazing benefits of pumpkin, include them
regularly in your diet. This doesn't mean you should eat them raw on a regular basis. Pumpkins are more fun and delicious when incorporated in a variety of dishes. They could be used as the main ingredient or as an additional flavoring. One
of the delicious ways to consume pumpkin is through pumpkin bread. Make pumpkin
bread by following this proven and tested, Pumpkin Bread Recipe.
Pumpkin
Bread Recipe
Pumpkin
bread is probably one of your favorite quick breads to make in autumn. It can be
a lovely part of your Thanksgiving meal or a delicious accompaniment of coffee
during a cold Halloween breakfast. This recipe results into a yummy, moist,
honey-colored bread. It is rich in pumpkin flavors as well as other spices that
harmonize well with the sweetness of pumpkin. Another unique thing about this
pumpkin bread is the cream cheese filling inside it which has a nice tangy
flavor. This recipe makes two loaves of pumpkin bread.
Cream
Cheese Filling Ingredients:
· 8 ounce
package cream cheese (227 grams)
- 1/2 cup granulated white sugar (100 grams)
- 2 large
eggs
- 1 1/2
tablespoons all purpose flour
Pumpkin
Bread Ingredients:
- 1 cup pecans or walnuts (110 grams)
- 3 1/2
cups all purpose flour (450 grams)
- 1
teaspoon baking powder
- 1
teaspoon baking soda
- 3/4
teaspoon salt
- 1 1/2
teaspoons ground cinnamon
- 1/4
teaspoon ground nutmeg
- 4 large eggs
- 2 cups granulated white sugar (400 grams)
- 1 cup unsalted butter,
melted and cooled (226 grams)
- 1 - 15
ounce canned puree pumpkin (425 grams)
- 1/2 cup water (120 ml)
- 1 1/2
teaspoons pure vanilla extract
Note: If you’re using fresh pumpkin, and you want to make your own pumpkin
puree, use the smaller pumpkin varieties. Start making the puree by cutting the
pumpkin in half lengthwise, remove all the seeds and the net-like structures, and
bake with the cut-side facing down a greased baking sheet. Bake it for
approximately 45 minutes or until easily pierced with a fork.
Scoop
out the flesh and place in a food processor or blender to make the puree.
Strain the puree through a cheesecloth placed over a container to extract all the
juices. Save all the strained liquid. Allow to cool before using.
Instructions:
Preheat the oven to 350 degrees F (177 degrees C)
and set rack in the center of the oven. Grease with butter and lightly brush
with flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans.
To toast nuts: Bake the nuts on a baking sheet for 8-10 minutes or until brown
and sweet-smelling. Wait for them to cool, then chop coarsely.
Cream Cheese Filling: Place cream cheese in your food processor and
process just until smooth. Stir in sugar and continue processing just until
smooth and creamy. Add the eggs, one at a time while processing just until
well-blended. Add the flour.
Make the Pumpkin Bread: In a large mixing bowl, combine and whisk
together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs lightly. Stir in sugar
and melted butter and beat until completely blended. Add the pumpkin,
water, vanilla extract, and nuts.
Combine the flour mixture and the pumpkin mixture. Stir
thoroughly just until the ingredients are evenly combined but do not over mix
as it will make the bread tough.
Divide the batter in half. Take one half of the batter and divide it again and evenly between the two prepared pans. Lay the first half of batter into one of the prepared pan,and the other half into the second pan.
Divide the cream cheese filling
into two portions. Spread the first half of filling into the batter laid on one
baking pan. Spread the other half into the other batter. Smooth the cream
cheese filling evenly. Top each baking pan with the remaining half of batter
(use two spoons to place small scoops of batter over the filling).
In the preheated oven, Bake the breads for approximately
55-65 minutes or until a toothpick inserted into the center of
the loaf comes out clean.
Place baking pans on a wire rack for about 10
minutes to allow cooling. Gently remove breads from pans.
Serve pumpkin bread warm, cold, or at room
temperature, and keep leftovers in the refrigerator or else freeze for later
use.
