Canned pumpkin puree is readily available year round, making cooking with this healthful, delicious squash easy and affordable whenever the mood strikes. The standard sizes of canned pumpkin are a 15-ounce can and a 29-ounce can. The 15-ounce can contains approximately 1 and 3/4 cups of pumpkin puree; the 29-ounce can contains approximately 3 and 1/2 cups.
Fresh pumpkins are available during the late summer and early autumn months. A health-conscious baker following a gluten-free diet will definitely fall in love with baked goods made with fresh pumpkin puree. Pumpkin puree is easy to make by following the directions below. (Illustrations follow the end of this article. Click on an image to enlarge it.)
Make Fresh Pumpkin Puree for Everyday and Holiday Recipes
Special pumpkins, called pie pumpkins or sugar pumpkins, have been bred specifically for using in baked goods and desserts. Avoid the decorative or jack-o'-lantern pumpkins when making fresh pumpkin puree. Choose a pie pumpkin that feels heavy for its size, has an intact stem and has no soft areas. Each pound of pie pumpkin will yield about one cup of pumpkin puree.
How to Prepare Fresh Pumpkin Puree for Pumpkin Recipes
Instructions for preparing fresh pumpkin puree from a pie pumpkin:
- Preheat the oven to 375 degrees Fahrenheit.
- Wash the skin of the pumpkin thoroughly.
- Break off the stem and cut the pumpkin in half.
- Remove the seeds and the stringy interior.
- Place the two pumpkin halves cut-side down on a lightly oiled baking sheet.
- Bake until tender, 45 to 60 minutes, depending on size.
- Let cool for a few minutes, then scoop pumpkin meat out of shells into a blender or food processor.
- Puree until a smooth consistency is reached.
Note: If a blender or food processor is unavailable, use a potato masher. Your puree will not be quite as smooth, but it will be acceptable for a quick bread.
Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Quick Bread Recipe
Recipe Ingredients:
- 3 cups brown rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum (optional; it helps add volume)
- 1 or 2 teaspoons cinnamon to taste
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup safflower, sunflower or vegetable oil
- 1/2 cup natural liquid sweetener (see note)
- 1/2 cup unsweetened apple juice
- 2 cups fresh pumpkin puree or one 15-ounce can pumpkin puree
- 1 cup chopped walnuts or pecans (optional)
Note: Natural liquid sweeteners include honey, agave nectar, molasses, pure maple syrup and brown rice syrup. Each will impart a different flavor to your bread. Choose a favorite or experiment with a combination of two or more.
Note: Additional spices may be added as desired, such as cloves, nutmeg and ginger. A little bit goes a long way.
Recipe Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly oil two standard loaf pans or four small loaf pans. Oil the bottoms and halfway up the sides.
- Whisk the first eight ingredients together in a medium bowl, along with any additional spices. Set aside.
- Break the eggs into a large mixing bowl and beat well with a fork.
- Add the oil, sweetener, apple juice and vanilla and mix well.
- Mix the dry ingredients into the wet ingredients in the large bowl.
- Add the pumpkin puree and the nuts, incorporating well.
- Ladle the batter into the prepared pans and smooth the tops with a moistened spatula.
- Bake larger loaves for 40 to 50 minutes; smaller loaves, about 35 minutes. Test center with a toothpick.
Note: This bread is especially good for breakfast wish fruit-sweetened apricot jam.
Tip: In gluten-free baking, smaller loaves hold together better than the larger ones.
Pumpkin Puree – A Delicious and Healthy Pumpkin Recipe Ingredient
Whether you take advantage of the convenience of canned pumpkin puree or you take advantage of the wonderful fresh flavor of a pie pumpkin when it's in season, you'll reap many benefits from this versatile and healthy vegetable. The density and moisture content of pumpkin are especially nice for gluten-free, dairy-free baking, since gluten-free foods have a tendency toward dryness.
Enjoy pumpkin puree recipes year round beyond the traditional pumpkin pie for holiday desserts.
For a healthy muffin recipe, see:
Carol Wells - Carol Wells holds a B.A. degree in English. As a freelance writer, she takes the most pleasure in writing articles for children.
