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I spent the majority of my afternoon yesterday carving pumpkins. It’s got to be one of my favorite Fall activities! Every time I carve pumpkins I end up throwing away the guts that I scraped out. I just feel like that is so wasteful, but assumed that only the meat (the part you carve) of the pumpkin was usable. How wrong I was.
Fall has always been very pumpkin filled for me. I usually end up making pumpkin pie, pumpkin cupcakes, pumpkin snickerdoodles, pumpkin cheesecake… you name it and I can probably incorporate some pumpkin. Since I didn’t want to waste any part of my carving pumpkins, I decided to use the guts to make pumpkin gut bread. Let me tell you it was by far the best pumpkin bread I’ve ever had! It turned out so moist and so delicious!
How to prep for the best pumpkin gut bread:
First things first, you’ve got to harvest the guts! Get out your knives and scoops and get to work. This year I used the scoop that comes with the pumpkin carving kit. I bought my kit at Target but you can find it on Amazon here: Pumpkin Master’s Carving Kit. Depending on how fancy you want to get, they also have more elaborate kits.
The next thing you have to do is get started separating the seeds from the guts. It’s a little time consuming, but nothing too bad. And it’s super easy, you’ll just be getting your hands gooey! Make sure that you save the seeds for roasting (not included in this recipe).
After all of the guts are separated from the seeds, you’re going to want to cut up the guts. The point is to make them less stringy and make it easier to mix into the bread mix. You can use kitchen shears for this. I would imagine you could also use a food processor or blender as well. I just hate doing dishes, so I try to use as few dishes as possible LOL.
Best Pumpkin Gut Bread Recipe:
Best Pumpkin Gut Bread
Don't let those pumpkin guts from your jack-o-lanterns go to waste! Make this delicious pumpkin gut bread!
- 1 3/4 cup flour
- 1 1/2 cup sugar
- 1 tsp cinammon
- 1 tsp nutmeg
- 1 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 1/2 cup oil I used canola because that's what I had on hand, but you can use whatever you want
- 1/4 cup water
- 1 cup pumpkin guts Be generous with your cup LOL
Preheat over to 350 F. Grease a loaf pan well (9x5).
Separate the pumpkin guts and pumpkin seeds.
Use kitchen shears or chop the pumpkin guts to make it easier to mix into batter.
In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda, & salt
Mix in the eggs, oil, water, and pumpkin guts. Stir until smooth.
Pour into the greased loaf pan.
Bake for 1 hour and 10 minutes, then check the doneness. The knife or toothpick should come out clean. If not, continue baking as needed.
Let cool in pan for about 10 minutes, then take it out of the pan to finish cooling.
Cooking time may vary slightly.
I promise you won’t regret trying this recipe! Delicious!