If you don’t want to use the store-bought canned pumpkin, then homemade pumpkin puree is the way to go. The only ingredient you’ll need: 1 sugar pumpkin, which equals approximately one 15 oz can of pumpkin puree.
The Sugar Pumpkin:
INGREDIENT:
1 sugar pumpkin
DIRECTIONS:
Preheat oven to 375 degrees. Cut off the stem, then cut the pumpkin in half, and scrape out all the seeds and strings, reserving them if you plan on roasting the seeds. Cut the halves again into half, so that you have four pieces of pumpkin.
Place all the quarters of the pumpkin face down on a baking sheet, cover with foil, and bake in preheated oven for about an hour and a half, until tender.
Scrape the tender meat off the rind, and place in a high speed blender, or food processor. I used a Vitamix, which works really well. Puree until completely smooth, and no chunks are found.
Now you’re ready to use this your next fall recipe! Pumpkin pie, pumpkin bread, pumpkin roll, pumpkin soup, etc….
Use 1 sugar pumpkin worth of puree PER 15oz can of pumpkin.
Quartered and scraped pumpkin
Michael's Test Kitchen 
[…] First, I made this pumpkin bread, and it was a very good pumpkin bread. I would recommend you make it. It is a quick, easy, and pleasing recipe for fall, and if you don’t want to used the canned pumpkin, just buy a sugar pumpkin, and see my instructions on how to make pumpkin puree. […]
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[…] 14 oz of Pumpkin Puree (See my post on how to make pumpkin puree from scratch!) […]
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[…] with a simple PUMPKIN bread recipe? This recipe is easy to follow and allows the option to make your own pumpkin puree, the recipe you can find on my […]
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