PUMPKIN BREAD
A great way to introduce small children to pumpkin!
This is a CACFP recipe for local grains and pumpkin.
Cooking and prep level: Intermediate
- Prep Time1 hr 30 min
- Cook Time1 hr
- Total Time2 hr 30 min
- Yield20
- Serving Size1/2 slice
- Energy180 cal
Ingredients
- 1½ cups all-purpose flour (look for a local option)
- ½ tsp salt
- 1 cup sugar
- 1 tsp baking soda
- 1 cup pumpkin puree (see notes)
- ½ cup olive oil
- 10 oz cream cheese, low-fat
- 2 eggs, beaten
- ¼ cup water
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp allspice
- ½ cup walnuts chopped (optional if there are nut allergies)
Method
Preheat oven to 350 F.
Sift together flour, salt, sugar, and baking soda.
Mix pumpkin, oil, eggs, water, and spices together. Then combine with dry ingredients. do not over-mix. Stir in the nuts.
Pour into a greased 9x5x3 loaf pan.
Bake 50-60 mins until a toothpick or skewer comes out clean when poked in the center of the loaf.
Remove from oven and turn out the loaf to cool on a wire rack.
Cut into 10 slices. Cut slices in half.
Spread each slice with 1 Tbsp of softened cream cheese.
Serves 20.
For CACFP audited sites this recipe cannot be counted toward nutritional goals and components. Therefore, this recipe is classified as a dessert which is allowable under CACFP guidelines for special occasions, etc.
Don’t be afraid of using fresh pumpkin instead of canned! Illinois is one of the top growing states for pumpkin. Celebrate Illinois pumpkin and easily puree this midwest veggie using Alton Brown’s sure-fire process.
Heat the oven to 400 degrees F.
Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition Facts
- 20 servings per container
- Serving Size1/2 slice
- Amount per serving
- Calories180
- % Daily Value*
- Total Fat8.5 g10.9%
- Saturated Fat1 g5%
- Trans Fat0 g
- Sodium400 mg17.39%
- Total Carbohydrate20 g7.27%
- Dietary Fiber1 g3.57%
- Total Sugars11 g
- Protein4 g8%