Smashing Pumpkins (and baking them)

It’s not too late for pumpkin bread!

And here’s a great recipe that calls for a fresh pumpkin. And smashing it. My mother received this recipe from Second Baptist Church in Memphis during their annual pumpkin sale fundraiser. While preparing fresh pumpkin takes a little time and effort, the results are soooooo worth it. Excellent texture and flavor!



First, you need a pie pumpkin like this one. That’s a bottle of Mrs. Dash next to it for size comparison. (The pumpkin weighed 3.57 pounds, and yielded 2.25 C of cooked pumpkin.)


The recipe says to cut the pumpkin into cubes, but after 20 minutes of sawing on the darn thing, I had achieved nothing. So I figured out a better, quicker way:

After washing the outside of the pumpkin, I put it into three plastic bags and tied them at the top. Holding the bag by the handles, I swung it around and smashed the pumpkin against the pavement in my driveway.  Several times.  Et voilà . . . Smashed Pumpkin!










Then, you have to scrape out the pulp and seeds (save and toast the seeds for a tasty snack a later) and cut the sections into smaller pieces. It is still very hard to cut, so I used the flat side of a meat tenderizer to hammer the knife through the pumpkin.



Place the pieces in a large microwave-safe bowl. Do NOT add water.


Microwave on high for 10 minutes, and stir.  Microwave for another 5 minutes.  Stir again, and go another 5 minutes.  If the pumpkin is tender, drain off any liquid and let the pumpkin cool. If not, microwave again for 2-3 minutes.


Remove and discard peel, and mash the pumpkin pulp. You can freeze it for later use, which is what I did.


The rest of the recipe is quite easy (ingredients listed below):

  • Preheat the oven to 350°, and grease and flour your pans. (2 loaf pans or 7 mini-loaf pans)
  • Cream the eggs, veg oil, and sugar until fluffy.
  • And the pumpkin pulp.
  • Sift the remaining ingredients and add to mixture. If you don’t sift, the bread won’t have the great texture, so you must sift!
  • Bake at 350° in 2 loaf pans (50-60 min)  or  7 mini loaf pans for 35-40 min or until toothpick comes out clean.


  • 2 eggs
  • 1 C vegetable oil
  • 3 C granulated (white) sugar
  • 2 C cooked pumpkin
  • 3 C all-purpose flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 t. nutmeg
  • 1 t. ground cloves
  • 1 Tablespoon cinnamon

Be sure to make this bread one day before you serve it. After it sits overnight, the flavors come together and the texture sets up beautifully! It freezes well, too.

I made the mini-loaf size, and after they cooled, cut them each into 6 slices, put them back together, and wrapped them in Saran wrap.  After packing them into freezer bags, I put them in the freezer and will thaw them as needed for church receptions / coffee hours.





Thank you Second Baptist Church in Memphis for sharing this awesome recipe!  Some Episcopalians in South Florida are enjoying the results. 🙂


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