Autumn is here when I am, and this year has been beautiful! Although here can’t compare to many parts of the world for colors of the leaves, we have had a good sampling of color. We had rains last month and mostly dry weather the last tow weeks which helped the colors come out and stay Today I drove through every-color leaf blowing over my car and the road; it was wonderful . Today is sunny and warm with a breeze, but it has already been cold at times, so it is time for baking, roasting, stews and soups.
With Halloween coming, Fall and Harvest Festivals going and Thanksgiving on its way,(at least here in them U.S.A.; Canada had theirs and the rest of you, bear with us!), pumpkins are on our minds. It seems everyone has pumpkin recipes up. My cousin’s son ate pumpkin pie practically the whole time he was here last Thanksgiving. One blog posted a pumpkin pancake recipe which I may try on him this year. ( I even saw a recipe for Pumpkin Caramels…I have to find time to try those!) In the U.S.,(where pumpkins were originally found), pumpkins are usually eaten as pumpkin pie. I am going to continue with the sweet pumpkin theme and post a recipe for Pumpkin Bread that is a staple at my house. I hope you try it.
For those of you around the world who may not know, Thanksgiving is celebrated in Canada on the second Monday in October and on the third Thursday of November in the U.S. Many people consider the day before through Sunday in the US as the Thanksgiving holiday ‘season’. People of all faiths or no faith celebrate it at least as a day of, well, of food, friends & family!
So now, for a fellow blogger, Lisa, who requested it, and for all of you:
This can be made in 2 traditional loaf pans, several more in mini loaf pans, in muffin tins, in a 9X9 square pan, or in a bundt/tube pan .Baking times will vary.
¾ cup butter or margarine, softened (6 oz)
2 cups of granulated sugar
2 large eggs
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
2 cups or 1 lb. \plain cooked pumpkin OR
one 15 oz can of cooked pumpkin,(NOT pumpkin pie mix)
1 ½ tsp. cinnamon
1 tsp. ginger } ground spices
1 ½ tsp. nutmeg
1 tsp cloves
Approx. 1 ½ Tbs. pumpkin pie spice
2 cups all-purpose flour (Sifted … If you do not have a sifter, use a mesh sieve to shake the flour into a bowl and then measure it.)
Butter and flour the pans, (or use baking spray). Preheat oven to 325F.
With electric mixer, cream the butter, sugar and eggs until light .Add the salt, baking powder and baking soda; mix well; add the spices, mix. Scrape sides and bottom of mixer bowl and continue to mix thoroughly.
Add the sited flour alternately with the pumpkin puree. Mix thoroughly, again, scrape the sides and bottom of the bowl and mix again.
Put into baking vessels, filling only 2/3 full,(any extra can go into a smaller baking vessel).Push the batter slightly away from the middle; it will tend to ‘hump up’ too much otherwise. Bake until done in the middle,(test the middle with a toothpick or thin knife blade, when it comes out clean, it’s done).Large pans may take 40+ minutes; muffins about 25 min.
This can be served alone, or with a drizzle of
1 Tbs. meringue powder or dried egg whites
¼ cup water
2 cups sifted confectioner’s sugar
(it will be thin; if it is too thin, add more sugar)
You can add spices, vanilla extract or brandy to this. You can sprinkle the top with nuts before drizzling the icing , which is especially nice if served as a bundt cake, a loaf or individual cakes.
You can bake it well, and slice the bread to make
fill with a cream cheese filling:
3 ounces of cream cheese, softened
1 Tbs. softened butter
1-2 Tbs. confectioner’s sugar
Add: ground nuts, vanilla, any of the spices included in the bread recipe, 1 Tablespoon of pumpkin puree and /or 2 Tbs. ground dates
Mix or match