Pumpkin Bread

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I first learned to bake pumpkin bread in 1966 when we moved in our first house and I learned how wonderful neighbors can be!  Amon and Lucille White lived next door. I believe this recipe came from Lucille, although it was very popular among others on South Little John Circle.  For many years I baked it as we did then – in three/1 pound coffee cans, so the loaves were lovely and round and sliced beautifully. Of course, then 1 pound coffee cans became smaller than 1 pound, and baking in any kind of can became questionable so now I make this in 2 loaf pans.   This is guaranteed to make your kitchen smell like Christmas.

IMG_1392Pumpkin Nut Bread

3 eggs

3 cups sugar

1 teaspoon vanilla

1 can pureed pumpkin

1 cup oil (original recipe called for Mazola)

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

1 teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon soda

1 cup chopped nuts

Grease loaf pans and fill half full (1966 in 3 one pound coffee cans) and bake at 350 degrees for 1 hour, or until done.  Turn upside down on rack when removed from oven and let cool before removing from pan.

Harvest Wild Rice Salad with Pumpkin Vinaigrette

 

 

pumpkins

Although temperatures have only slightly dropped from triple digit summer heat, this time of year begins to whisper that Fall is just around the corner, and around here that means pumpkins!  Last year one of my Kitchen Keeper posts was titled Pumpkin Everything*  so it is not surprising we begin to make pumpkin bread and muffins as well as pies, cornbread and pumpkin bread pudding.  Thanksgiving 2012 I made a tasty pumpkin soup, and we have already decided that this wild rice dish will be part of our 2013 holiday table. It combines flavors that just sing Happy Thanksgiving:  green onions, celery, cranberries, and of course, pumpkin. It can be made ahead which is a bonus as well.

Very easy to prepare and ranking high in both nutrition and flavor, Wild Rice Salad with Pumpkin Vinaigrette is one more way to love cooking with pumpkins!  I like to double the vinaigrette ingredients so that I have leftover dressing to use for a spinach salad or chopped romaine with apples.  More than a side dish, this is a wonderful main dish that you can add to with some grilled chicken strips. This one truly is a Kitchen Keeper.

Harvest Wild Rice Salad with Pumpkin Vinaigrette
  • 1/2 cup chopped pecans
  • 1 (6 oz.) box long-grain and wild rice mix
  • 1/2 cup sweetened dried cranberries
  • 1 cup finely chopped celery
  • 3/4 cup chopped green onions
  • 1/4 cup canned pumpkin
  • 1/4 cup white wine vinegar
  • 1 T. honey
  • 1/2 t. salt
  • 1/4 t. dried thyme
  • 1/4 t. pepper
  • 1/3 cup olive oil
Instructions
  1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  2. Prepare rice according to package directions; let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.
  3. Whisk together canned pumpkin, next 5 ingredients, and 2 T. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.
  4. Pour vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.

Recipe Source:  Southern Living, November 2009

Pumpkin Bread Pudding with Salted Caramel Sauce

Pumpkin Bread Pudding with Salted Caramel Sauce

12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)

the newer caramel apple or pumpkin swirl breads work well, too!

4 eggs

1 cup milk

1 can (15 oz.) pumpkin

1 cup firmly packed dark brown sugar

1 tsp. vanilla

2/3  cup  Pecan halves, or chopped if you prefer

PREHEAT oven to 350°F. Place bread cubes in greased 13×9-inch baking dish.

Beat eggs, milk, pumpkin, brown sugar and vanilla with wire whisk or electric mixer until blended. Pour evenly over bread; sprinkle with pecans.

BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with Salted Caramel Sauce.

Salted Caramel Sauce

  • 4 Tablespoons Butter
  • 1 cup Brown Sugar, Packed
  • 1/2 cup Half-and-half
  • Pinch Of  Sea Salt
  • 1 Tablespoon Vanilla

Mix butter, brown sugar, half & half, and salt in  a small heavy pan over medium low heat. Cook, stirring,until mixture thickens. . Add vanilla and cook another minute to thicken further. Remove from heat,cool slightly, and pour sauce into a jar. Refrigerate for up to 2 weeks.  This is wonderful on ice cream, apple slices, pound cake, or drizzled on plain cheese cake!  Can be reheated in microwave and served in a small pitcher for guests to pour their own.

Pumpkins Everywhere

Back into your garden-beds!

Here come the holidays!

And woe to the golden pumpkin-heads
Attracting too much praise.

Hide behind the hoe, the plow,
Cling fast to the vine!
Those who come to praise you now
Will soon sit down to dine.”

– Grace Cornell Tall, To Pumpkins at Pumpkin Time

This time of year, I love decorating with pumpkins and cooking with pumpkin.  I have already made Pumpkin Gingerbread and Pumpkin Bread Pudding,  Today it is Pumpkin soup with Chili, Cranberry and Apple Relish, smooth, creamy, and delicious for a fall supper.  Why not serve it in a pretty pumpkin tureen along with tiny pumpkin cornbread muffins?   I have adapted this recipe from one featured by Rachael Ray on the Food Network.

Pumpkin Soup with Chili, Cranberry and Apple Relish

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 1 fresh bay leaf
  • 2 ribs celery with greens, finely chopped
  • 1 medium yellow onion, finely chopped
  • Salt and pepper
  • 3 tablespoons all-purpose flour
  •  2 teaspoons ground thyme (I use Penzey’s French Thyme)
  • 2 teaspoons Tabasco
  • 6 cups chicken stock
  • 1 (28-ounce) can cooked pumpkin puree
  • 2 cups heavy cream
  • 1/2 teaspoon freshly grated nutmeg

Relish:

  • 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
  • 1/4 red onion, finely chopped
  • 2 tablespoons lemon juice
  • 1/2 cup dried sweetened cranberries, chopped
  • 2 Tablespoons dry sherry
  • 1 teaspoon chili powder
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground cinnamon

Sprinkle sherry over dried cranberries to soak for 15 minutes, then combine all ingredients and set aside.

Heat  soup pot over  medium high heat. Add the oil and butter.  Add bay, celery, and onion, season with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, thyme and Tabasco  then cook for a minute. Whisk in chicken stock and bring liquid to a bubble. Add pumpkin in large spoonfuls stirring until smooth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.  After adding cream and nutmeg,  keep warm until ready to serve but do not boil. Serve with a spoonful of relish scattered on top

Pumpkin Cornbread

1 box Jiffy Cornbread Mix, prepared as box directions suggest.

To this batter, add 2/3 cup pureed pumpkin, 1 teaspoon brown sugar, and 1/2 teaspoon cinnamon.  Mix thoroughly and fill prepared miniature muffin pan cups 3/4 full.  Bake at 400 for 20 minutes or until muffins are browned.

Pumpkin Cornbread Muffins