Next Time I Will............!

After returning from our big adventure on Vashon Island, I had to deal with my 35 pound fall pumpkin from the front porch. I thought I would be frugal and cut it up, cook and puree the monster pumpkin but I didn't realize how "involved" that would become.

First of all, it was big. I can handle 35 pounds (even 50 pounds if you must know) but the pumpkin was also round and slippery which made it hard to carry. If anyone saw me, I am sure I didn't make a very attractive picture hauling that thing from the front porch to the kitchen. Knees bent, back bowed, grunting and groaning- well, you get the picture.

Next, I had to cut it up. Difficult again since the skin was tough as nails and the flesh was thick. The membrane and seeds were slimy and nasty as I spooned them out. OK, that done, I roasted the clean pieces and then scooped out the pulp. Into my handy dandy food processor and TA-DA- out came pumpkin puree! I ended up with about 12 cups of lovely orange puree and immediately made several loaves of my mother-in-law's famous "Dessert Type Pumpkin Bread." Little loaves, big loaves and muffins were baked, frozen, given away and, of course, eaten. Guess what- we are now sick of pumpkin bread!

I do have to admit that it was worth the trouble it took to cook that big old pumpkin. The taste is incredible. Absolutely wonderful. But, the mess, the trouble, dirty pots and pans and the time involved! Well, I think next year- I will buy a can of Libbys brand and be done with it. 

Sara Mason's Dessert Type Pumpkin Bread

Pre-heat oven to 350 degrees

3   Cups sugar
4   Eggs
1   Cup oil
2   Cups pumpkin
3 & 1/2 Cups unsifted all purpose flour
2   t. baking soda
1 & 1/2 t. salt
1 & 1/2 t. cinnamon
1   t. nutmeg
2/3 Cup water
1    Cup chopped pecans
1    Cup raisins (optional)

Mix sugar, eggs, oil, and pumpkin in one bowl. Combine flour, soda, salt, cinnamon and nutmeg in another bowl. Add dry ingredients and water (alternate) to the pumpkin mixture and mix well. Add pecans and raisins. Mix well. Pour into greased pans: loaf pans; large or mini, or muffin pan. Fill about half full. Bake large loaf pans for one hour at 350 degrees. Insert a knife in the center. When done, it will come out clean. ( I usually check it at 45 minutes.) If you are using the mini loaf pans or muffin pans, adjust time- maybe check at 15 minutes. This recipe freezes well.