Pumpkin Bread
ingredients:
1 3/4 C. Pumpkin (1can)
3 1/3 C. Flour
3 C. Sugar
2/3 C. Shortening
2/3 C. Water
4 Eggs
1/2 tsp. Salt
1/2 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Cinnamon
I have no patience for beating eggs, or separating dry ingredients from liquid. So I just put everything into a bowl & mixed it. With my fancy new kitchenaid mixer that I am in love with.
For bread, bake at 350 degrees for just under an hour. This time I made 24 muffins and 1 loaf of bread, the muffins I took out after about 35 minutes, the bread I turned off after 45 minutes, but left in for another 15 minutes... so the timing isn't terribly important. I'd say if you want a general rule- 350 for 40 minutes, then do the toothpick check.
For the frosting I used a recipe I found here.
¼ C. Softened Butter
4 ounces Cream Cheese (half a bric
½ pounds Powdered Sugar
A Splash of Vanilla
Ps- A cute little story from my "childhood". My grandmother used to make the BEST pumpkin pie. I used to say Punky for pumpkin... As in, "I love grandma's punky pie". It wasn't until about a year ago when my husband corrected me I realized that I was still saying this.
Yumm-O! I could eat pumpkin all the time too. I have some leftover pumpkin puree and I'm thinking about mixing it in my oatmeal tomorrow morning with some cinnamon. Mmmm... :)
ReplyDeleteI've been using this recipe for pumpkin muffins: http://www.kitchenstewardship.com/2009/10/13/recipe-conection-one-bowl-pumpkin-breadmuffins/
I love how she takes the original 'how grandma used to make it' recipe and then offers suggestions to make them healthier. A great way to implement baby steps to healthful baking!
Very cool! I'd like to try her recipe. It seems almost every baked good recipe Chad or I have from our mothers or grandparents takes globs of shortening.. What is shortening anyway? Oh never mind, I probably don't want to know.. At least not until the last few muffins have disappeared. haha.
ReplyDelete;) You're right, you don't want to know. It's bad news. After all the muffins are gone, here's a good read: http://www.kitchenstewardship.com/2009/06/01/search-out-trans-fats/
ReplyDeleteI've found the same thing to be true about all my grandma's beloved recipes. Luckily you can almost always substitute real butter with great results!