Posts Tagged ‘bread’

Tis Not the Season

July 31, 2013

Pumpkin season is Fall and, although it finally cooled off and is fast approaching, we’re far from seeing bulbous orange vegetables at the markets. Yet I had an insatiable craving for pumpkin bread recently, right in the middle of a heat wave. Perhaps I yearned for the carefree Summer days of childhood and settled for a favorite childhood recipe instead. Whatever Freudian reason for my craving, I was wonderfully prepared with a spare can of pumpkin sitting in the kitchen, waiting for such a day.

Pumpkin Bread

My best rendition of a childhood favorite.

Pumpkin Bread

from childhood friends via a 1998 email

  • ½ c sugar
  • ½ c vegetable oil
  • 2 eggs
  • 1 c pumpkin (puréed)
  • 1⅓ c flour
  • ½ t baking soda
  • ½ t baking powder
  • ½ t nutmeg
  • ½ t cinnamon
  • ¼ c raisins
  • 2 T marmalade
  • ⅔ c water
  1. Beat sugar and oil together until light and creamy.
  2. Beat in eggs until well blended.
  3. Stir in pumpkin and mix well.
  4. In a separate bowl, combine flour, baking soda, baking powder, nutmeg, cinnamon, and cloves.
  5. Add raisins to the flour mixture.
  6. Mix flour and raisins into liquid ingredients until combined.
  7. Grease and flour the loaf pan.
  8. Bake at 350F for 45 minutes.

Equipment

  • loaf pan 4"x9" (approximate)

Notes and Variations

I had a thought while mixing the ingredients: can I add marmalade? The inspiration came from my mother’s pumpkin pie recipe in which she uses marmalade and grand marnier (I’ll share the goodness soon!). Once again, it must have been some childhood influence that has forever married pumpkin with orange marmalade in my mind. The good news: it worked! The consistency of the bread was not altered at all and the taste was, as always, great.

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Sunday Staple: bake bread with me

May 17, 2009

I have developed a Sunday routine of baking bread. It’s not usually an easy task. Kneading makes a mess of the counter, rising takes at least two hours, usually three. It’s hard to tell if the bread is actually done. But the satisfaction and quality of homemade bread over a $3.50 loaf of crappy store bought stuff is worth the effort. I just don’t usually have the time.

Luckily, my friend Amy made me a cookbook (more about this in future posts) with the perfect bread recipe in it! It only takes one hour from the start of mixing to the finished product, there is no kneading necessary, and it comes out with a perfect texture every time. Plus it’s delicious and filling. I believe this recipe was originally published in the New York Times before it made its way to Amy’s cookbook and onto the Messy Apron.

Bread, Quick and Savory
The bread is very dense, makes small slices, and is a bit sweet. I’m addicted to it.

My homemade whole wheat bread.

My homemade whole wheat bread.

Ingredients

oil or butter for greasing pan
1 2/3 c buttermilk or plain yogurt
SUBSTITUTE: 1 1/2 c milk and 2 T vinegar (Step 2)
2 1/2 c (12 oz) whole wheat flour
1/2 c cornmeal
1 t salt
1 t baking soda
1/2 c molasses

Equipment
loaf pan (8×4 or 9×5), preferably nonstick
two medium/large mixing bowls
toothpick

1. Heat oven to 325F. Grease the loaf pan.
I use a 9x5x2.5 inch aluminum pan, grease it and then flour it.

2. If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently – 1 minute in the microwave is sufficient, just enough to take the chill off – and add vinegar. Set aside.

3. Mix dry ingredients (flour, cornmeal, salt, baking soda). Combine liquid ingredients separately (milk or yogurt, molasses). Add liquid ingredients to dry ingredients and stir just enough to combine. Pour into loaf pan. It doesn’t pour to well. I use a spatula to spread it. Bake until firm and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. I always cook it one hour but all ovens are different. Cool on a rack for 15 minutes before removing from pan.

Variation
For a lighter whole wheat quick bread:

1 2/3 c buttermilk or plain yogurt
SUBSTITUTE: 1 1/2 c milk and 2 T vinegar (Step 2)
1 1/2 c whole wheat flour
1 1/2 c all purpose flour
1 t salt
1 t baking soda
1/2 c honey
1 egg

Same directions as above, only add the egg to the liquid ingredients.
I haven’t had much luck with this recipe. It rose twice as high as the top recipe which makes the bread lighter, but after over an hour the bread was still not cooked all the way through. Haven’t tried it again since then.