It’s the perfect time of year for my favorite pumpkin bread recipe. These loaves were prepared and baked by my son Timothy. We have been working through some of our favorite family recipes together. I have been baking this pumpkin bread recipe long before he was born. The bread is moist and delicious. A real family favorite. Tim is enjoying cooking as well as baking. His goal is to be able to cook familiar recipes that he grew up with and loves. His beautiful loaves taste every bit as good as mine.
Heat oven to 350 degrees, grease the bottoms of 2 loaf pans.
Mix the shortening and sugar together in the bowl of a stand mixer, or in large bowl using a whisk
Add the eggs, pumpkin, and water
Blend in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves
Add the nuts, and raisins
Pour into pans about 2/3 full
Bake 1 hour and 10 minutes, cool on a wire rack for 10-15 minutes. Then turns the loaves out to cool completely before serving. Store in a zip lock bag or air tight container. The bread gets moister as it ages a day or two. You can also safely freeze the bread.
If your not a fan of the nuts and raisins you can leave them out.
¾ up to 1 Cup granulated sugar, if you want a sweeter muffin use 1 cup of sugar
½ Teaspoon fine sea salt
1 ½ Teaspoons baking powder
¼ Teaspoon baking soda
1 Teaspoon ground cinnamon
¼ Teaspoon ground nutmeg
¼ Teaspoon ground cloves
1 Cup solid packed pumpkin puree, Libby’s, or organic
¼ Cup buttermilk or evaporated milk
¼ Cup sour cream or plain yogurt
4 oz. Butter (1 stick), melted
2 Large eggs
¼ Cup raisins
¼ Cup chopped walnuts
Preheat oven to 400 degrees
Sift the dry ingredients in a medium size bowl; you can use a whisk to sift if you like. Melt the butter and set aside. In a separate bowl lightly beat the eggs. Add the pumpkin puree, sour cream, and buttermilk or evaporated milk. Add the melted butter and wet ingredients. Stir with a wooden spoon just to combine the ingredients. Fold in the nuts and raisins. Spoon 2/3 of batter into prepared muffin cups. Bake 20 minutes or till cake tester comes out clean.
Bakers note: I used organic pumpkin for my muffins. If you use Libby’s the muffins will be a darker color.
4 Tablespoons confectioners’ sugar
2 Tablespoons, plus 1 teaspoon pure maple syrup
Stir the confectioners’ sugar and maple syrup together, add more of either ingredient to get a not to thick not to thin mixture. Drizzle over cooled muffins.
When my children were very young we lived in Washington State. We had a beautiful home in the little town of Tracyton. We had a big yard where the kids could run and play. There was an old apple tree just off the side of the house. You could see it from the kitchen widow. My son’s Justin and Daniel were able to climb up the tree pick some apples and shake some to the ground. The apples were light green, tart, and firm enough to make apple cobbler. My boys were happy to gather the apples, they were dreaming of their favorite apple cobbler. The gathered apples were brought into the kitchen and the baking would begin. Fall always reminds me of those fun days with my boys, and Washington State. I’ve been seeing many varieties of apples at markets and the grocery store. As soon as there’s a chill in the air I’m ready to bake that cobbler. It’s chilly and rainy today so I don’t mind using my oven. I picked up some granny smith apples for the cobbler. Even with all the variety of apples, I love granny smith for this cobbler. I gently simmer the apples in sugar, flour, cinnamon, a pinch of salt, freshly grated lemon zest, and fresh lemon juice. Simple fresh ingredients, when simmering can take you back to your own childhood. This cobbler has a biscuit topper which I absolutely love. The tender biscuit with just a little crispness from the baked top, mixed with the tender lightly sweetened and lightly spiced apples. That says fall to me! This cobbler is delicious on its own, but if you must a scoop of vanilla ice cream would be just fine.
Apple Cobbler with a Biscuit Topper
Recipe adapted from The Better Homes and Garden Cookbook
6 large granny smith apples, peeled, cored, and sliced
½ Cup organic pure Florida cane sugar, or granulated sugar (I used Organic pure Florida cane sugar)
½ Cup lightly packed light brown sugar
2 Tablespoons all-purpose flour
¾ Teaspoon cinnamon
Pinch of salt
1 Teaspoon freshly grated lemon zest
1 Tablespoon fresh squeezed lemon juice
In a heavy bottomed pot combined the sugars, flour, ground cinnamon, ground allspice, pinch of salt. Stir all ingredients together. Add the apples and the lemon zest. Stir the apples to coat with the sugar mixture. Over a medium heat bring apples to a gentle boil. Add the lemon juice, stir and lower the heat to a simmer. Cover the pot with a lid. Simmer 10-12 minutes. You’re just getting the apples tender. While the apples are simmering make your biscuit topper. Butter a baking dish and pour your tender apple mixture into the dish. Drop the biscuit topping on the apples with a tablespoon. Place cobbler on a baking sheet. Sprinkle topper with sugar. Bake at 400 degrees 20-25 minutes. Serve warm with a scoop of vanilla ice-cream.
1 Cup all-purpose flour
2 Tablespoons pure Florida cane sugar, or granulated sugar
1 ½ Teaspoons baking powder
¼ Teaspoon salt
¼ Cup Unsalted butter, very cold
1 egg, lightly beaten
¼- 1/3 Cup milk
In a medium bowl add the flour, sugar, baking powder, and salt. Use a whisk to sift the ingredients together. Cut the butter in with a pastry blender till it resembles little peas. Add the egg and milk use a ¼ cup up to 1/3 of milk. Combine with a wooden spoon.
I work with a really sweet lady named Joyce. We have become really good friends over the last seven years; her birthday was a little over a week ago. Joyce had passed a comment at work that she didn’t want birthday cake this year she just wanted a pumpkin pie. I instantly was dreaming of that yummy creamy, spicy pumpkin pie I love to bake for Thanksgiving. Joyce and our dear friend Danny, and I always get together and celebrate each others birthdays. I would have no problem surprising our birthday girl with the pie. While I’m at it I thought I’ll make two, I have to have one to taste to make sure it’s just right! I met Joyce in the parking lot before we went in and surprised her with the pie. I loved seeing the smile on her face. It’s so fun to surprise people! I’m sure she never thought her wish for pie instead of cake would come true. We all had a lovely dinner and gave Joyce gifts to celebrate her birthday. When I saw Joyce at work that week she told me she really loved the pie. Well so did my husband, son, and I. Our pie was gone in 24 hours I guess we love pumpkin pie! This will be one of the creamiest pumpkin pies you’ve ever had and the spices put it over the top.
Yields double crust
12 oz. Flour, 1 ½ cups
½ Teaspoon salt
4oz. Ice cold butter in cubes, 1 stick butter
4oz. Ice cold solid shortening, ½ cup, I use Crisco
2-4oz. Ice cold water
In a medium size bowl add the flour and the salt. Whisk together with a wire whisk to incorporate the flour and the salt. Add the ice cold butter, and shortening. Cut in with a pastry blender till pea size pieces appear. Add 1 tablespoon of the water at a time into the flour butter mixture. Only use enough water to bring the dough together into a ball. Shape the dough into 2 discs. I used the entire dough for my pie. I have a large pie plate and I like to have lots of dough to work with. Wrap in plastic wrap and refrigerate for 1-1 1/2hours. Remove from plastic, flour a large cutting board or your counter top. Dust the rolling pin and roll out the dough it should fit your pie pan with at least 2 inches hanging over. Trim up the dough around the pie plate tuck it under all the way around and crimp the edges. Place the pie crust in the refrigerator for 20 minutes to get it cold again. This will help you get a flaky crust. Add your filling.
Pumpkin Pie filling
2 Extra-large eggs
1 1/3 Evaporated milk, 1 12 oz can
½ Cup whole milk, or heavy cream
2/3 Cup granulated sugar
1/3 Cup light brown sugar, lightly packed
1 ½ Teaspoons ground cinnamon
1 Teaspoon ground ginger
1/8 Teaspoon ground cloves
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground cardamom
½ Teaspoon salt
2 Cups solid packed pumpkin, I use Libby’s
In a large bowl beat eggs with a wire whisk. Add the evaporated milk and the milk, or heavy cream whisk gently together. Add the sugar, spices, and salt whisk gently. Add the pumpkin and whisk again to combine all ingredients together. Pour into your prepared pie crust. Bake at 425 degrees for the first 10 minutes. Reduce the heat to 350 degrees and bake for 40-55 minutes. Cool on a wire rack completely. Refrigerate the pie for 3-4 hours before serving. I serve the pie with whipped cream with a sprinkle of sifted cinnamon.