with #blizzardpacolypse coming why not bake something?

I don’t know it must be something in our DNA that if you are a person termed a “nester” when you hear bad weather is coming you want to cook. And bake.

For some reason pumpkin bread popped into my head. I had one more can of pumpkin in the Lazy Susan and raisins and currants and candied ginger.  I did not have the nuts I like to use in pumpkin bread which are walnuts or pecans, but I did have roasted unsalted sunflower seeds.

So I took my basic pumpkin bread recipe and changed a little.

Enjoy the recipe.

 

Pumpkin Bread 2016
1 can of pumpkin 15 ounces and NOT pumpkin pie mix

3/4 cup of brown sugar 
1/2 cup white sugar

2/3 cup canola oil

2 teaspoons vanilla extract

4 large eggs

1 teaspoon baking powder

2 teaspoons baking soda

1 scant teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg

1 teaspoon ground  green cardamom 

3 cups white flour

1/2 cup roasted unsalted sunflower seeds

1/2 cup unsweetened organic coconut flakes

1/2 cup currants

1/2 cup dark seedless raisins

3 tablespoons minced crystallized ginger

Zest of one small orange or tangerine.

Granulated sugar for dusting

Preheat oven to 350°. Grease two loaf pans – the ones I use are vintage and about 8″ x 4″ approximately. I grease with either butter or canola oil.

In a big mixing bowl first blend together your pumpkin, sugar, oil, eggs, vanilla.

Next add the spices and salt and blend.

Next add the baking soda and baking powder and blend.

Incorporate the flour 1 cup at a time until blended.

Stir in the sunflower seeds, currants, raisins, ginger. Add the coconut- and it has to be unsweetened. Sweetened coconut would be too cloying in this recipe.

  
Dived the batter equally between the two pans. Dust the top of the batter with granulated sugar enough to cover top lightly.

Bake on the same shelf in the oven for about 55 minutes – I have had days where it took five minutes less and days were took 5 to 7 minutes more. So keep an eye on it.

When a toothpick comes out clean you’re done.

Cool loaves of pumpkin bread in their pans on a cooling rack for about 40 minutes. Then remove the loaves from the pans and allow to cool completely on the cooling rack for a couple of hours before slicing.

You can freeze these loaves as long as you wrap it well in saran wrap and a good freezer bag.

I have also substituted dried cranberries and white seedless raisins in this recipe.

  

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