I love canned pumpkin. I really have no problem with it -- it tastes like the holidays. But there was something quite lovely and organic about making my own calabaza puree and using it to bake a delicious bread. I'll call it pumpkin perfection.
2 cups homemade calabaza (pumpkin) puree (recipe below)
1 tsp vanilla
¼ cup agave nectar
¼ cup milk
1 ½ cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
1 tsp pumpkin pie spice
½ cup dark chocolate chips
To make the Calabaza Bread:
1. Preheat the oven to 350 degrees.
2. In a large bowl, beat the calabaza puree, eggs, vanilla, agave and milk.
3. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
4. Add the dry ingredients and chocolate chips to the wet ingredients and stir until just combined.
5. Spray a loaf pan with non-stick cooking spray for baking. Pour the batter into the loaf pan and bake for 1 hour, or until a pick inserted into the cake comes out clean.
To make the calabaza puree:
Chop a 1 ¼ pound piece of calabaza into 1-inch chunks, removing the seeds first. Calabaza usually comes in pieces, wrapped in plastic wrap. Cook the pieces in boiling water for about 15 minutes, or until they are fork tender. Drain, and allow them to cool. Remove the peel with a knife – it will come off easily. Place the calabaza in a bowl and use a potato masher to puree. To make it smoother, use a beater or stand mixer with a whisk attachment. Measure out 2 cups and use for the recipe. You can use canned pumpkin – the recipe will work, it will just have a different flavor.