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Old 10-20-2013, 09:02 PM   #21
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Originally Posted by bakechef View Post
Butternut squash is actually better than a lot of pumpkins, it is much closer to what is used for canned pumpkin. Butternut squash had the right flavor and color and is much easier to process, less seeds and more flesh.
Yes, I use butternut squash quite a lot
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Old 10-20-2013, 09:04 PM   #22
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In these parts, canned pumpkin disappears from the shelves right after January 1st. until fall. There are only a very few farms that grow just the little ones for canning. And their whole crop is dedicated or Libby or One Pie. A couple of years ago, there was a shortage around here. I had to go to the church to get a couple of cans so I could make the pumpkin bread for the fair. And that was around the beginning of November. There wasn't one can to be found in any store. They came in just a couple of days before Thanksgiving.

When you go pumpkin picking, you have to locate the area where the small ones have been planted. And as a rule, if you are going to be baking, then you know where they are. There are no children in that patch.
Pumpkin bread? Please could we have your recipe?
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Old 10-20-2013, 09:26 PM   #23
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I have a stash of pumpkin in my bedroom closet...at least a case or more.
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Old 10-20-2013, 10:55 PM   #24
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Pumpkin bread? Please could we have your recipe?
This is the one that I use, no changes exactly as written. I've sold hundreds of these. http://allrecipes.com/recipe/downeas...pumpkin-bread/
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Old 10-21-2013, 12:07 AM   #25
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I add one cup of dried cranberries to mine. And sometimes crushed walnuts. But for the Fair I always have to label the ones with the nuts. It makes more work for me as I have to do them in two different batches. I make the ones that are sans the nuts first so that there isn't even a piece of nut dust in the air. Then they are wrapped securely and place in a separate bag. I don't even let them in the area near the nut ones.
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Old 10-21-2013, 10:13 AM   #26
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I have a stash of pumpkin in my bedroom closet...at least a case or more.
Are you a re-incarnation of my Mother? She used to keep food store overflows in her bedroom cupboard too
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Old 10-21-2013, 10:27 AM   #27
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This is the one that I use, no changes exactly as written. I've sold hundreds of these. Downeast Maine Pumpkin Bread Recipe - Allrecipes.com
Yum. Thanks. I'll try this on my next cake stall. In fact, I owe one of my Horse Fairies a cake. (My "Horse Fairies" are my secret helpers at the stables.) Might have a go next weekend.

She's allergic to nuts so I'll leave them out this time, Addie, but will add them to a later batch.
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Old 10-21-2013, 10:41 AM   #28
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Are you a re-incarnation of my Mother? She used to keep food store overflows in her bedroom cupboard too
Just pumpkin and evaporated milk, because it's cheap in the fall. I need to dig it out. When my Dad was a kid he kept canned Kadota Figs in a drawer of his dresser.
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Old 10-21-2013, 12:40 PM   #29
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Just pumpkin and evaporated milk, because it's cheap in the fall. I need to dig it out. When my Dad was a kid he kept canned Kadota Figs in a drawer of his dresser.
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Old 10-22-2013, 08:20 AM   #30
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Another vote for butternut squash. But don't tell your picky kids--if they don't know, they will scarf it down as pumpkin pie. (You made that with SQUASH!!! I am NOT eating pie made out of SQUASH, I want PUMPKIN pie!!!)

You can buy lots of interesting squashes this time of year, and almost all of them make better pie than the standard jack-o-lantern type of pumpkin, which tends to be stringy and watery.
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