Fall Futsu Pumpkin Bread
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knappsupickfarm.com
makes one loaf When it comes to the Black Futsu – don’t judge a book by its cover. While black and blue in color and covered in bulbous bumps and warts, this lovely member of the squash family features a bright orange hue on the inside and an incredible array of sweet and savory flavors that make this Pumpkin Bread so unique and wholly delectable. Ingredients
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Preparation1. Cut Black Futsu pumpkin in half and use a metal spoon to remove the seeds. Lightly coat with oil and place flesh side down on a baking sheet. Roast for one hour in a 425 degree oven. Let cool and then puree in a food processor. Remove half of the puree and save for another recipe.
2. Add two eggs to food processor and pulse until combined with pumpkin puree.
3. Add brown and white sugar, vanilla, and vegetable oil and combine.
4. Add the rest of the dry ingredients and mix only to combine. Using a spatula, pour mixture into a bread loaf pan that has been greased.
5. Bake at 350 degrees for one hour.
Butter:
1. Use room temperature butter. In a small bowl, add cinnamon and maple syrup to the butter. Mix with a spatula until combined. Leave at room temperature for easy spreading.
2. Add two eggs to food processor and pulse until combined with pumpkin puree.
3. Add brown and white sugar, vanilla, and vegetable oil and combine.
4. Add the rest of the dry ingredients and mix only to combine. Using a spatula, pour mixture into a bread loaf pan that has been greased.
5. Bake at 350 degrees for one hour.
Butter:
1. Use room temperature butter. In a small bowl, add cinnamon and maple syrup to the butter. Mix with a spatula until combined. Leave at room temperature for easy spreading.