By Seth Fera-Schanes
1 sugar baby pumpkin – You need two cups of pumpkin puree
3 cups flour
1/2 tsp salt
2 cups sugar
2 tsp baking soda
1 cup Extra Virgin Olive Oil
4 large eggs
1/2 cup water
1 tsp nutmeg
1 tsp cinnamon
1 tsp all spice
1 cup dried Zante currants
2 Apple or Winter spice tea bags
Serving size: 2 loaves
Prep time: 20 minutes
Cook time: 45 minutes
Clean outside of pumpkin and then cut in half and scrape out seeds and fiber. Break pumpkin down further by cutting into manageable pieces (about 3in x 3in)
Add to large pot and cover with water. Bring to a boil and cook for about 20 minutes or until fork tender.
Remove pumpkin and allow to cool. When pieces can be handled, remove outside skin with knife and mash or blend. Put puree in cheese cloth or strainer with weight on top and allow time to let water drain (this could take about an hour) It is important to get a lot of the water out of the puree.
Brew a pot of tea with the apple or winter spice tea bags. Add dried Zante currants to a bowl and pour tea over the top. Cover and let sit for 1-3 hours.
Preheat oven to 350 F degrees.
In two pumpkin puree, beat eggs, water and extra virgin olive oil. In a separate bowl add dry ingredients (but reserve the currants.) Slowly add dry ingredients to wet, whisking as you add. Just mix enough to incorporate. Add currants (but not the remaining tea) and fold into batter.
In greased 9×13 baking pans, add pumpkin bread mixture. Fill approximately 3/4 way up the pan. You can use mini bread pans or muffin tins (just check the time sooner when you are baking.)
Place in oven and bake for approximately 45 minutes. For mini breads, check at the 25 minute mark. When toothpick inserted into middle of bread comes out clean, the bread is done.
Remove and allow to cool on a rack before cutting.