Pumpkin Bread

I don’t know about you but when a recipe calls for a cup of pumpkin puree I think who are they fooling since it is impossible to measure out the correct amount of the slurry stuff.  I look at the can and it reads serving size ½ cup – contains 3.5 servings.  I fill my measuring cup and almost all of the can is gone.  So this time the light went on….hmmm what if I use my kitchen scale.  Bravo, shouts the crowd of four very happy mouths with squeals of make more now!  Since it was gone in less then 12 hours.

15 oz. can

425 grams

 1 ¾ cup // 122 grams

since I hate converting oz, cups, pounds etc and they always told in school the US was to going metric.  I opt for the easy conversion

1 cup = 244 grams

Pumpkin Bread

from  Bobby Flay with Stephanie Banyas and Sally Jackson

Bobby Flay's Bar Americain Cookbook

Makes 1 (9-inch) loaf

4 tablespoons unsalted butter, softened, plus more for the pan

1 3/4 cups all-purpose flour

1/2 t sea salt

1 t baking soda

1/2 t baking powder

1 t ground cinnamon

1/2 t freshly grated nutmeg

1/4 t ground allspice

1/4 t ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

Scant 1 cup canned pumpkin puree

2 large eggs

2/3 cup water

~ preheat the oven to 350°F

~ butter a 9-inch loaf pan

~ whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl

~ beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute

~ add the pumpkin puree and mix until combined

~ add the eggs, one at a time, and mix until just incorporated

~ mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined

~ spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes

~ let cool in the pan on a wire rack for 10 minutes

~ remove from the pan and let cool completely

Zucchini Bread....YUM!

 

Not the best picture, but I can attest to the moist yet crunchy scrumptiousness of this bread.  Some blogs have the most beautiful pictures.  Me, eh I point and shoot and move on. 

One of my favorite books.  My first bread book...my inspiration.  Not really just easy to follow recipes with no fuss and good taste.  This zucchini bread recipe is an all time favorite.  Something in it caramelizes so it has a slight crunch to it, yummm.

 soak the eggs in hot water to bring them to room temperature

Carl Gohs' Zucchini Bread

from Beard on Bread

adapted

3 eggs

2 cups granulated sugar

1 cup safflower oil

2 cups grated raw organic zucchini

3t vanilla extract

3 cup of all purpose flour

1t salt

1t baking soda

1/4 t double acting baking powder

3t ground cinnamon

1  cup toasted broken up walnuts (unsalted raw)

~ preheat oven 350

~ beat eggs until light and foamy

~ add the sugar, oil, zucchini and vanilla and mix lightly but well

~ combine the flour, salt, soda, baking powder and cinnamon and add to egg zucchini mixture

~ stir until well blended 

~ add nuts

~ pour into two 9x5x3 loaf pans

~ bake 1 hour

Happy Pumkin Muffins

with a wink and a smile...

 

These happy faces were a sheer accident.  Note those adorned with chocolate chips for the kids smile with glee, while the adult walnut cranberry are just muffins, nuts!

 Pumpkin Muffins

adult and kid version  

from: The American's Test Kitchen

Family Cookbook

adapted

2 cups all purpose flour

1t baking soda

1t baking powder

2t cinnamon

1/2t sea salt

1/2t  nutmeg ( I prefer freshly grated)

1 15oz can organic pumpkin

1 cup sugar

8T butter melted and cooled

2 lg eggs

3t vanilla extract

kids version you choose the amount

chocolate chips

adult version you choose the amount

raw walnuts toasted

dried cranberries

~ set oven to 350 degrees

~ whisk flour, baking soda, baking powder, cinnomon, salt, nutmeg and ginger in a large bowl.

~ mix pumpkin, sugar, melted butter, eggs and vanilla in another large bowl until frothy.

~ GENTLY fold in pumpkin mixture into the dry ingredients using a rubber spatula until just combined (over mixing will cause gluten to form and brick muffins)

~ line muffin tin and fill 1/3

~ sprinkle with chosen add in - chips, nuts, fruit

~ add more batter to cover and sprinkle some of you add in on top

~ bake on middle rack about 25 minutes

~ should spring back when touched

~ cool on wire rack