The 19th Annual Keene Pumpkin Festival
For the last 16 years, downtown Keene has been painted in a palette of earthy orange hues for one weekend in October. In nearly 4 days (Saturday, October 17th, 2009), about 70,000 people will crowd the streets of Keene, NH to see be a part of the festivities in the 19th Annual Keene Pumpkin Festival. Plenty of activities will be running such as concerts, pumpkin contests, pumpkin carving, craft and food vendors, pie eating contest, seed spitting contests, fireworks, and even two weddings! More than 800 helpful volunteers will donate their time and energy to make the festival a fun experience. Just a fun fact, the largest pumpkin ever displayed weighed in at a hefty 1,300 pounds by Cheshire Medical Center/Dartmouth-Hitchcock Keene and maybe this year there will be something even bigger so don’t miss it! Parking is $10 at the events lots and shuttle buses are $30 from the bus stops. Click here for more information on parking, directions, lodging and much more.
Want to cook with some fresh pumpkin rather than the canned for a change? Avoid field pumpkins, which are bred for perfect jack o’ lanterns: they tend to be too large and stringy for baking. Ask your grocer or farmer for sugar pie pumpkins or other flavorful varieties: small and sweet, with dark orange-colored flesh, they’re perfect for pies, soups, muffins and breads. A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.
Cranberry Pumpkin Bread
“A deliciously moist and tangy cranberry pumpkin bread.”
- 3 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup egg substitute
- 1 (16 ounce) can whole cranberry sauce
- 1 (15 ounce) can pumpkin puree
- 1/3 cup vegetable oil
- 1 tablespoon orange zest
- 2 tablespoons chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8×4 inch loaf pans with non-stick cooking spray.
- Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
- Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.