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Tuesday, November 2, 2010

Pumpkin Bread

We get so excited for trick-or-treaters; we dress up, arm ourselves with full size candy bars, light our jack-o-lanterns, and wait. Unfortunately we only get about ten kids, maybe, so there is some down time and we wrap up early. While we wait it is important to have some spooky music on and something warm and spicy to eat and to drink.  This time of year I rarely put away my crock pot, it is full and steaming with apple cider.  To eat, of course something pumpkin...
Spiced Pumpkin Filbert Bread (adapted from The New California Cook)
Preheat the oven to 350, spread 1/2 cup chopped filberts (hazelnuts) on a baking sheet and roast for 5ish minuets, until lightly browned. Set aside.
Beat 4 T soft unsalted butter with1/2 cup brown sugar and 1/2 granulated sugar until well blended. Add 2 eggs, 1 ts orange zest, 1/2 cup orange juice, and 1 cup pumpkin puree. Blend well.
In another bowl mix 2 cups flour, 1/4 ts salt, 2 ts baking powder, 1/2 ts baking soda, 1/2 ts cinnamon, 1/2 nutmeg, 1/2 ginger, 1/2 allspice. Add the dry ingredients and to the pumpkin mix, mix until just blended. Add the filberts and 1/2 cup golden raisins. Mix just enough to combine.


Butter two 4x8 loaf pans, and divide the batter evenly between the two. Bake for 45 minuets, until toothpick inserted comes out clean. Let cook for 15 minuets before turning out and cooling completely (or however long you and reasonably wait).


We hope everyone had a safe and happy Halloween!

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