Using the Whole Pumpkin - Even the Guts!

I've always used the part of the pumpkin that you puree to make pumpkin stuff, and I've roasted the seeds, but until last year I just threw out the guts. It always seemed wasteful to me, but I didn't know what else I could do with them. Last year, though, I finally found a recipe for Pumpkin Guts Bread. It's a big hit with everybody in my family and everybody else we've shared it with. (Just leave out the guts in the name if you're serving it to someone you think might be picky).

Pumpkin Guts Bread Recipe Ingredients

• 2 cups of fresh pumpkin guts, pureed
• 3.5 cups all-purpose flour
• 2 teaspoons baking soda
• 1.5 teaspoons salt
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 3 cups sugar
• 4 eggs, beaten
• 0.5 cups water
• 1 cup vegetable oil
• A handful of chopped walnuts or pecans (optional)

Pumpkin Guts Bread Recipe Directions
Preheat oven to 350 degrees. Grease two 9″ loaf pans and line the bottoms with parchment paper. Mix the flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, vegetable oil and pureed pumpkin guts. Mix completely. If you are including nuts in the recipe mix them in now. Mix well. Pour into your prepared loaf pans and bake for about one hour, or until your toothpick inserted in the center comes out dry. Cool the pumpkin gut bread loaves for a bit, then turn them out of the pans and cool completely on the racks.

I like to serve it with a cinnamon butter similar to the stuff they have at Texas Roadhouse.

 

Cinnamon Butter Recipe

1 cup butter, softened
2 ounces granulated sugar
2 ounces brown sugar
4 teaspoons ground cinnamon

Directions:
Mix and beat all ingredients listed, together, until smooth.
Cover and refrigerate over night.

Enjoy!