I had no idea if it would turn out at all but I had my fingers crossed. It ended up tasting actually pretty good but the texture was not great. It wasn't very fluffy, was more a cross between a pumpkin bread and a pumpkin pie. I still have a bunch of pumpkin puree left that I put in the freezer so I really want to try this recipe again and do it the right way next time.
The recipe I used was from spaceforwellness.com. I didn't make any changes to the recipe so I won't repeat the recipe, you can find it on the site. I went through the trouble of making my own pumpkin puree which really wasn't too much trouble. I used a red kabocha squash, also called a Japanese pumpkin. I had never tried one before. People say that it tastes like a cross between a regular pumpkin and a sweet potato. I could see that and I think it works well in bread and would probably make a good pie too.
I always used to buy canned pumpkin but not anymore. It's really not that difficult to make your own and one pumpkin makes quite a bit and you can just put the leftovers in the freezer for another day. If you've never roasted your own pumpkin or squash before try it! Here's a video I made on how I roasted my kabocha. Many people half the squash and roast it cut side down and that is probably the easiest but the kabocha is so hard, it was really difficult to cut in half so I decided to cut it in small pieces and roast it that way.
Author: Paula Thomas
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1 comments:
That looks really tasty and I love how it is gluten free...been trying to avoid the stuff like the plague!
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