Thankful

Another beautiful Thanksgiving at the Ranch surrounded by family, friends and food:

Advertisements

Pumpkin Bread – two ways


There is nothing like pumpkin bread to bring in the fall weather. Eat it right out of the oven when it’s hot, but it’s also just as good throughout the week toasted with some butter for breakfast or a snack. I’ve got two ways you can make it:  a traditional pumpkin bread recipe from my mom, and a slightly modified version that I’ve been tweaking for a while. It’s got some whole what flour mixed with cake flour, coconut oil and unrefined cane sugar (it would also probably be amazing with real maple syrup instead of sugar … I’ll have to try that one next!). The cake flour really lightens up the bread, making it more airy and “fluffy”. The whole wheat flour makes me feel a bit healthier, along with the coconut oil (which I believe has tremendous health benefits) and adds a nice flavor. Enjoy!
______________________________________________________________________

Pumpkin Bread –  modified recipe
Preheat oven to 350.
Cream: 
2 1/2 c. sugar
4 eggs
3/4 c. coconut oil (unrefined, virgin) – it’s solid at room temp., but heat it up just a bit to pour, measure and to cream.

Add:  2/3 c. water or orange juice
2 c. pumpkin – use canned real pumpkin, not the canned pumpkin pie mix, or better yet: fresh pumpkin if you have it!

Sift in:  3 c. whole wheat flour
1/2 c. cake flour
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. nutmeg
Mix and pour into buttered loaf pans. Bake on 350, for 30 min. – 1 hour. This makes seven small loaves like in the photo above, or you can do a combination of big and small loaf pans. Baking time will vary based on what size you use, but you know it’s ready when the tops are browning and crisp, and a toothpick pulls out clean from the center of the loaf.

________________________________________________________________________

Pumpkin Bread –  original recipe

Preheat oven to 350.
Cream:   2 1/2 c. sugar (original recipe actually calls for 3 c. sugar. Modify to your taste.)
4 eggs
3/4 c. safflower oil

Add:   2/3 c. water or orange juice
2 c. pumpkin – use canned real pumpkin, not the canned pumpkin pie mix, or better yet: fresh pumpkin if you have it!

Sift in:   3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. nutmeg
Mix and pour into buttered loaf pans. Bake on 350, for 30 min. – 1 hour. This makes seven small loaves like in the photo above, or you can do a combination of big and small loaf pans. Baking time will vary based on what size you use, but you know it’s ready when the tops are browning and crisp, and a toothpick pulls out clean from the center of the loaf.