Yesterday, after shopping at Costco and seeing all the delicious pumpkin foods, I came home to make some of my own. I tried two new recipes. The first was a moist pumpkin bread and then I had only 3/4 cup of pumpkin left so I found a custard recipe that used that amount and tried it too! (With only a few changes. :D) I thought I'd share...
The pumpkin bread recipe from Food.com was pretty straight forward, the only change I made was I used brown sugar instead of white, because I was looking for richer flavor. I think I probably cooked it a bit long, as the crust was a little tough, but the inside was delightful! If you like it spicier, I would add more than the recipe calls for, as the spice is very mild. But all in all, a very good flavor and texture.
- 1/2 cup butter (or margarine)
- 1 cup sugar (I used brown)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sour cream or 1/2 cup plain yogurt (I used sour cream because it's what I had)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (You could also add 1/4 teaspoon of ginger or cloves)
- Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
- Bake in a greased load pan at 350 degrees for 1 hour.
- The second recipe I tried was for pumpkin custard.
I made a few changes to this one. I don't like canned milk in most things (my cornbread is one exception) so I used 1/2 cup of cream and 1 cup of whole milk. And I substituted arrowroot powder for the cornstarch. For baking it, I don't have custard cups, so I placed it in a 2qt. casserole dish and baked as directed. This one is very delicious, but also not super spicy, so again if you like more of the pumpkin spice flavor, I would add more spices.