Thursday, November 13, 2014

Shredding Pumpkin for Baking!

Here's something to do with your uncut leftover carving pumpkins. Did you know you can shred and freeze pumpkin? You can then bake with it like zucchini. Pumpkin Pineapple Bread recipe below!

Shredding pumpkin is easy.  Cut sections off of your pumpkin.  Slice into inch slices.  Slice off the gut side.  Cut into inch squares.   Slice off the skin side. 

Put into your food processor and when it is filled. process until it is all shredded. 

Fill your freezer bag and freeze!

Pumpkin Pineapple Bread 


2 cups finely shredded pumpkin
3 eggs
1 cup vegetable oil
1 8 oz can of crushed pineapple, drained
2 teaspoon vanilla extract
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 teaspoon ground nutmeg


Mix wet ingredients together in a large bowl. In a separate bowl, mix all dry ingredients together. Add dry ingredients to wet and mix until just combined.

Grease two loaf pans. Pour batter equally into each. Bake at 350 for 50-60 minutes. Test with a fork to be sure it is done. Fork should come out clean.

No comments:

Post a Comment