Monday, October 10, 2011

Pumpkin Bread

Rain is pounding on the roof and the sun porch, darkness has invaded our evenings until daylight savings time comes to play. And since I received a request, the only thing left to do was bake. Tonight I am making pumpkin bread, from "The Wooden Spoon Bread Book". I have used this book time and time again through the years.

Pumpkin Bread
adapted from:  The Wooden Spoon Bread Book
350 degree oven
makes 2 loaves

the intro:  Some of my friends take a pumpkin from the field and cook it themselves. Starting from scratch definitely has it's virtues, but I personally make pumpkin bread with canned pumpkin. This is where I prefer for someone else to do part of the work.

(additional thoughts, canned pumpkin is great to be able to make this wonderful bread, long after fall is gone.)

3 1/2 c flour
1 1/2 c sugar
2 t baking powder
2 t baking soda
2 t salt
2 t cinnamon
1/2 t each nutmeg, ginger
1/4 t cloves

In a large bowl, combine dry ingredients, whisk to mix well. Set aside.

2/3 c oil
2/3 c molasses
4 eggs
2 c canned pumpkin

In a large bowl, combine wet ingredients, beat well.

Mix dry ingredients into the wet ingredients.

 Divide between 2 loaf pans, bake 1 hour, or until tests done in your oven. Let cool 10 - 15 minutes, turn out to cook completely.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments.

this post is shared with:
hearth and soul # 69 right here at Mom's Sunday Cafe!

Saturday, October 1, 2011

Old Fashion Pound Cake

Until today, I had never made a pound cake. There is one right now in the oven, baking up to a golden brown wonderfulness. I love pound cake, it is buttery and delicious.

Pound Cake
from:  Jim Fobel's Old Fashioned Baking Book
makes 1 9X5 loaf
325 oven

the intro:  Pound cake derives its name from the original formula from which it was made; one pound each of butter, sugar, flour and eggs, enough to make 2 loaves. This old recipe of Aunt Irma's calls for approximately one-half pound of each of the ingredients and yields on loaf.

2 c all purpose flour
1/2 t salt
1/2 t baking powder

1 c (2 sticks) butter, softened
1 c sugar
5 large eggs, at room temperature
2 t vanilla extract

Position a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour (prepare in your preferred method) a 9X5 inch loaf pan.

In a medium sized bowl, stir together flour, salt and baking powder. Set aside.

In a large bowl, beat the butter with an electric mixer until fluffy.

Gradually beat in the sugar, until blended.

One at a time, beat in the eggs. Add the vanilla extract.

 This morning I had a special helper while baking this cake. She learned to crack eggs, opening them will need additional practice, good thing we like to bake, practice does make perfect!

 The butter, sugar, egg mixture will look curdled, don't let that stop you because....

Add the dry ingredients and beat just until smooth.

This batter comes together beautifully.

Turn batter into the prepared pan, bake 1 hour and 15 minutes.

Time to get things cleaned up!

Recipe rating:  Oh Yes! (will make again)

This will be my entry for Cookbook Sundays, link opens at 6:00pm.

As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments!