Tag Archives: bread

Pumpkin Bread

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October is here and when it comes to food, pumpkin is the word that comes to mind. I have been thinking of my Great Aunt Marie’s pumpkin bread for weeks. On this chilly Fall day, the time had finally come to whip some up!

If you are going to bake one pumpkin bread this season, this is the recipe to try! It is moist, has a smooth texture, a great pumpkin flavor and just the right amount of spice to enhance yet not overpower the pumpkin. It is delicious.

AUNT MARIE’S PUMPKIN BREAD
Recipe from Aunt Marie Caruso

1 1/2 cup sugar
1/2 cup shortening
2 eggs
1 cup pumpkin
1/3 cup water
1 3/4 cup flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup chopped nuts

Cream shortening and sugar. Add eggs and beat well. Add pumpkin and water to the mixture. In separate bowl, sift together flour, powder, soda, salt and spices. Add dry ingredients to wet ingredients and mix well. Add nuts and blend into mixture. Grease pans well and fill 3/4 full. Bake at 350* until cake tester comes out clean.

The recipe was paraphrased a little bit in my shorthand. Also, while it did not call for vanilla extract, I threw in a teaspoon to my batter. For breads I tend to use canola oil as my shortening (for cookies it’s butter). I generally use walnuts in this recipe, or even no nuts, but I think pecans would be good to try. I think I erred during the dry ingredient step and used less baking soda on this go around, but my bread still turned out delish! I baked most of the batter in a loaf pan for close to one hour, and the rest in two pumpkin-shaped forms for about thirty minutes.

This recipe can be baked into many different forms. My aunt has traditionally baked it in cans (like the kind you buy your beans, diced tomatoes, etc in), you can also use a cake pan, a loaf pan, cupcake pans, some cute pumpkin silicone forms or whatever you have on hand! Just be mindful that your cooking time will vary depending on your baking form. This bread also freezes very well which can come in handy if you want to prep ahead for an evening of entertaining, some out of town guests, or just to have something available when you get that unexpected craving!

I hope all of you enjoy this recipe. Let me know how yours turns out!

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Welcoming Fall: Banana Apple Cranberry Bread

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Today is the first day of Fall! My favorite season. What better way to welcome in the cool weather with a nice warm baked treat?

Banana bread has always been a frequent visitor in my family (I say visitor because it doesn’t stick around very long). I remember when my brother went to college, I would always bake him banana bread when he came back for breaks. I still do make it when he comes up to the NE for a visit.

This recipe is my family’s favorite for banana bread. It comes from an old vintage book, McCall’s Cook Book: The Absolutely Complete Step-By-Step Cooking and Serving Guide (from 1963), and has certainly stood the test of time. As a side note, one of my great aunts used to be a pattern maker for McCall’s. They would bring in the latest fashions and women such as my aunt would write a pattern so all those crafty people out there who know their way around a sewing machine could sew their own designer digs!

Every time I make this bread and share it with others, somebody always asks for the recipe! It is light and fluffy; a definite crowd pleaser.

BANANA BREAD
Recipe from McCall’s

2 1/4 cup sifted cake flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup sugar
1/2 cup shortening
1 cup mashed ripe bananas (2 or 3)
1 tsp vanilla extract
2 eggs
1/2 cup buttermilk or sour milk*

1. Preheat oven to 350*F. Grease well and flour two bread pans.
2. Into large bowl of electic mixer, sift flour with baking powder, soda, salt and sugar.
3. Add shortening, bananas and vanilla; at low speed, beat just until ingredients are combined.
4. At medium speed, beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.
5. Add eggs and buttermilk; beat 2 minutes longer.
6. Pour batter into prepared pans; bake 40 to 45 minutes or until surface springs back when gently pressed with fingertip.
7. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Slice and enjoy!
* To sour milk: Place 1 1/2 tsp vinegar or lemon juice in a measuring cup. Add milk to measure 1/2 cup. Let stand a few minutes before using.

Note: You can embellish the recipe any way you like. Whenever I make this banana bread, I generally add apples and cinnamon to the mix. On occasion (depending on who I am making it for) I will add nuts or chocolate chips. As this is the start of Fall I thought cranberries would be a nice touch.

What I’m listening to as I write this post: the rain outside

Date Nut Bread

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I love date nut bread. It is delicious! I was at Wegman’s bulk section and couldn’t resist the beautiful dates they had. It is so easy to pit the dates that I would much rather buy from the bulk section (where the only ingredient is dates) vs. buying pre-packaged on the shelf where all they had was Dole (lots of unnecessary ingredients added to the dates).

This recipe has been in my family ever since I can remember. My grandmother got the recipe from Lucille.

DATE NUT BREAD
Recipe from Lucille

8 oz Chopped Dates
2 tsp Baking Soda
1 1/2 cups Boiling Water
2 cups Flour
1 1/2 cups Sugar
2 Tbsp Butter
2 Eggs, separated
1 cup Walnuts, chopped
2 tsp Vanilla Extract
Dash of Salt

Sprinkle baking soda over dates. Add boiling water. Let stand until cool. Mix Sugar, butter and beaten egg yolks. Mix with flour and salt. Add date mixture, vanilla and nuts. Beat egg whites to stiff peaks. Fold egg whites into flour mixture. Bake at 325* for about an hour. Yield: 2 loaves **Note: It is important to butter and flour the bread pans so that the date nut bread does not stick.

My family’s usual way of eating this is to spread a little (reduced-fat) cream cheese on top. It also goes great with coffee or tea.

Cinnamon Raisin Bread… Yum!

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My sister-in-law and I got together in the Fall and we made this delicious Cinnamon Raisin Bread!

Cinnamon Raisin BreadI found the recipe on allrecipes.com, but we added a lot more raisins than suggested.

Cinnamon Raisin BreadMixing the dough.

Cinnamon Raisin BreadRising dough. This really became big! It rose over the sides of the bowl.

Cinnamon Raisin BreadCinnamon added, rolling up the dough.

Cinnamon Raisin BreadReady to bake!

Cinnamon Raisin BreadFresh out of the oven. It smells amazing!

I highly recommend this recipe. The bread is so delicious when served warm. You can also freeze it and toast up the slices.

The base dough is also great and would lend well to sweet or savory recipes. I can see making plain dough and rolling it up with all sorts of fillings… olives, caramelized onions, or anything you like!