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Roasting “Sugar” Pumpkins for Bread Recipe
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by Zoe, November 19, 2007
Filed Under Recipes | 9 Comments
It is nearly Thanksgiving and there are pumpkins in everyone’s shopping cart, generally in a can. If you want a real treat, that is easy and will have you wanting to skip the canned isle in the grocery store, try roasting your own pumpkin. Baking the pumpkin caramelizes the sugars and makes for a sweeter puree than boiling. You’ll want to start with a “pie” or “sugar” variety and avoid the BIG Jack-o-Lantern pumpkins which are great for carving but are too watery to eat their flesh. Once you have roasted your pumpkin you can use 1 cup for Oatmeal Pumpkin Bread on p. 100 of Artisan Bread in Five Minutes a Day, the rest is for your favorite pie recipe.
Roasting the pumpkin:
1. Preheat the oven to 350F. Split the pumpkin in half starting at the stem.
2. Place cut end down on a piece of parchment paper or silpat.
3. Bake for 45 minutes, until the flesh is soft to the touch.
4. Cool and scoop out the seeds.
5. Scoop out the flesh of pumpkin and puree it in a food processor.
6. Set aside 1 cup to use in the Oatmeal Pumpkin Bread recipe on page 100 of Artisan Bread in Five Minutes a Day! Use the rest for a great pie or double the bread recipe.
Comments
zoe said...
November 23, 2007 at 7:18 am
Laura, I’m so glad to hear you roasted your own pumpkin and that the pictures were helpful!
Enjoy the bread you bake and let me know how your bialys turn out.
Best, Zoe
Jill said...
January 9, 2008 at 11:57 am
Can you just use 1 cup of canned pumpkin for the Oatmeal Pumpkin Bread?
Roasting a pumpkin doesn’t really fit my schedule these days.
zoe said...
January 9, 2008 at 12:10 pm
Hi Jill,
YES, you can use canned pumpkin and it will be great. Depending on where you live it may be hard to find a sugar pumpkin for roasting this time of year anyway?
Let me know how it comes out!
Thanks, Zoe
Melinda said...
December 27, 2008 at 1:17 pm
I have used your recipe from Mother Earth News magazine. It is wonderful. Does your book have all the recipes from this website in it? If so I must have this book.
Thanks for these wonderful breads!!!
jeff said...
December 27, 2008 at 2:32 pm
Melinda: The website has just a few things that the book doesn’t have, mainly minor variations. In general, the website is here to amplify and clarify things from the book, so basically, the answer to your question is yes. You can order the book from Amazon at:
http://www.amazon.com/gp/product/0312362919?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0312362919
Laurraine said...
January 4, 2009 at 12:02 pm
OH! I am going to have to try this one! I didn’t see it before 
)
Dmitry Rozorf said...
January 17, 2009 at 2:47 am
Thanks! Nice post.
Cacela said...
January 27, 2009 at 2:45 am
Nice work! I’ll have to do a cross post on this one 
Laura said...
November 22, 2007 at 9:08 pm
These pictures are great! When I cut open my pie pumpkin last night I was a bit alarmed at the large cavity. I thought maybe I’d gotten a dud! Seeing your pictures was a great reassurance.
Love your book — can’t wait to try the bialys!
lamsi522