Pumpkin Bread

Tools Required:
2 - 8-1/2 x 4-1/2 loaf pans
( 3-4 Disposable loaf pan papers) optional
(sold at Sweet 'n Fancy)Be sure to visit our cake decorating accessories.


Cooling racks

Ingredients:
1 15oz can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cups water
3 cups white sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees. Grease and flour three 7x3 loaf pans.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a seperate bowl, whisk together flour, baking soda, salt and spices. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans. Bake for about 50 minutes in a preheated oven. Loaves are done when toothpick inserted in center comes out clean.

completely. This bread is a cross between a typical baking powder-leavened quick bread, and a yeast bread that's wonderful plain or toasted.

Tools Needed:
Loaf Pan - 8-1/2 x 4-1/4"
Cooling Racks

Ingredients:
3 cups Unbleached All-Purpose Flour 1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup warm milk
1/4 cup (1/2 stick) butter, melted
1 large egg
1 teaspoon baking powder
1 cup cinnamon chips
cinnamon-sugar, for topping

In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for one hour covered, then stir in the baking powder and cinnamon chips.

Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely.

NOTE: Cool Completely before cutting.

Pumpkin Leaf Muffins

You can customize the flavor by adding grated carrots, raisins, oatmeal, or 3/4 cup chocolate chips, chopped nuts or apples, or cinnamon chips. They're also wonderful with a dab of Maple Cinnamon Butter (recipe follows).

Tools:
Leaf Pan (sold on our Holiday Thanksgiving Page @
Be sure to visit our cake pans-Nordicware. Cooling Racks

Yield: 16 to 18 leaf shaped muffins, or 12 regular muffins.

Ingredients:
1 cup (8 ounces) pumpkin (about 1/2 of a 15 ounce can)
2 large eggs
1/2 cup (4 ounces) packed brown sugar
3 tablespoons (2 5/8 ounces) vegetable oil
1 tablespoon molasses
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)
1/2 cup (4 ounces) milk
1 1/2 cups (6 3/4 ounces) Unbleached All-Purpose
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 400°F.

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk. Scrape down the sides and bottom of the bowl. Whisk the flour, baking powder, and baking soda together. Add all at once to the wet ingredients and mix until all ingredients are well combined. Drop about 3 tablespoons (or a scant quarter cup) of the batter into the greased leaf molds, or the wells of a prepared muffin pan. Bake for 16-18 minutes, until firm to the touch for leaf molds; 18 to 20 minutes for regular muffins.

Maple Cinnamon Butter
1/2 cup (1 stick, 4 ounces) butter
2 teaspoons cinnamon
1 tablespoon maple syrup
2 tablespoons (1 ounce) brown sugar

Beat all the ingredients together until the mixture is smooth. Serve with Pumpkin Muffins

Irish Soda Bread

The craggy crust on this hearty, dense bread makes it somewhat tough to cut in thin slices; Use a serrated knife to cut wedge-shaped pieces. Serve with butter or jam. It's also delicious toasted with butter or jam.

Tools Required:
One 8" or 9" round pan
Cooling Racks

Ingredients:
2 1/2 cups (12 3/8 ounces) 100% White Whole Wheat Flour
1 1/4 cups (5 7/8 ounces) Unbleached Special Bread Flour
3 tablespoons (1 1/4 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (3 ounces) currants or raisins
4 tablespoons (1/2 stick, 2 ounces) cold butter, cut into 8 pieces
1 1/3 cups (11 3/4 ounces) buttermilk
1 large egg

In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda, salt, and currants or raisins. Using a mixer, a pastry fork or blender, or your fingers, cut in the butter until itÕs evenly distributed and no large chunks remain.

In a separate bowl (or in a measuring cup) whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and mix to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of buttermilk.

Knead the dough a couple of times to make sure it's holding together, then shape it into a ball. Flatten the ball slightly, and place the loaf in a lightly greased 8- or 9-inch round cake pan; it won't spread much. Use a sharp knife to cut a 1/2-inch deep cross, extending all the way to the edges, atop the loaf.

Bake the bread in a preheated 400°F oven for 45 to 55 minutes, until it's golden brown and a cake tester inserted into the center comes out clean. Remove the bread from the oven, and brush the top with melted butter, if desired. Yield: about 12 servings.