My pumpkins were ready! I picked them last week when I wiped out most of my garden, and now I'm going to try to weed the whole thing over a few evenings this week, turn the soil a bit, and get ready for some cooler garden veggies....
Like spinach, kale, lettuce, broccoli, and some peas and beans....
It's all a great big experiment. If it doesn't work, who knows, maybe I'll give it one more year and then just raze the thing and plant ivy. Whatever!
Anyway, one of the pumpkins, just like this one pictured.....
Gave me two loaves of pumpkin bread. That is, after I baked them, scraped out the insides, and strained the mush a bit!
Pumpkin Cream Cheese Bread
2 1/2 c. sugar
1 (8 oz.) cream cheese, soft
1/2 c. butter
1 (16 oz.) can pumpkin (I used 2 cups of the baked pumpkin mush)
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 c. chopped nuts, optional (I didn't have, so omitted!)
Combine sugar, cream cheese and butter, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moist. Fold in nuts. Pour into 2 greased and floured loaf pans. Bake at 350 degrees, 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pans.
Karen pronounced it a success. I'm going to split a loaf between Laurie's house, and her LeBoyfriend Jason..... Karen claimed the other loaf for herself and TiJae, Patrick and Cage! That is, if they get over the flu before it's gone!
Puppy porn alert!