Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Our Newsletter is Sponsored By....

Great Pumpkin Bread

Happy Halloween! Today's recipe is pumpkin bread. Moist and perfect for all holiday occasions, you really don't have to add icing unless you're of a mind to.

+++ CHILI COOKBOOK GIVEAWAY +++ - Enter our contest on our Texas Cooking Instagram to win a copy of The Chili Cookbook by Robb Walsh! Contest runs until November 2, 2019 12PM CST. -- Enter here!

October is National Chili Month Follow all of the national food holidays on our American Food Holidays page!

Did you see last week's newsletter Peanut Patties?

Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.

Enjoy this Texas Cooking recipe and have a great week!

******************************

You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Pumpkin Bread

Pumpkin Bread

Recipes for pumpkin bread are easy to find, but this is one of the best I've ever tasted. Moist, but not falling apart. Sweet, but not too sweet, and redolent with spices. Also freezes very well.

Ingredients:
  • 3-1/3 cups all-purpose flour
  • 1-1/4 cups brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried orange peel (or 1/2 teaspoon freshly grated orange zest)
  • 2 cups puréed pumpkin (fresh or one 15-ounce can)
  • 1 cup canola oil
  • 4 large eggs, lightly beaten
  • 2 tablespoons molasses
  • 1 cup chopped, toasted pecans (see Note, below)
  1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel.
  2. In a second bowl, combine pumpkin, canola oil, eggs and molasses.
  3. Make a well in center of the dry ingredients. Add the pumpkin mixture and stir just until mixture is combined and dry ingredients are incorporated. Stir in pecans.
  4. For bread, divide the batter between two greased and floured 9x5-inch loaf pans. Bake at 350°F for 1 hour, or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out on wire racks. Makes 2 loaves.

Bonus - Streusel Pumpkin Muffins.

Note:

For the glaze: In a bowl, combine one cup of confectioner's sugar with one to two tablespoons of water and ¼ teaspoon of vanilla. Mix and let stand for several minutes. Drizzle onto bread. Adjust the amount of water to how thick you want the icing.

Lightly toasting the pecans will make a big flavor difference. To toast whole pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them. Pecan pieces or chopped pecans will take less time to toast.

This recipe can be varied by adding 1/2 to 1 cup of raisins, chopped dates, prunes or dried cherries. Honey can be substituted for the molasses.

Kitchen tools you'll need: Loaf Pans, Mixing Bowls

Lone Star List

Here are 10 things that caught my eye this week!

  1. Mexican Please: Tiny Jar of Pickled Serranos recipe, Food Banjo: Homemade Apple Cider Vinaigrette recipe
  2. Smithsonian: How How Three Guys from Houston Are Cooking Up a Revolution in Texas Barbecue
  3. Texas Monthly: A Final Toast to the Quirkiest Little Dive Bar in the Piney Woods - Ray Gene, proprietor of Longview’s singular It'll Do Tavern, passed away last weekend.
  4. MySA: San Antonio chefs set to read aloud their most scathing Yelp reviews, November 21, 2019.
  5. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

Our Newsletter is Sponsored By....

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.


Unsubscribe from the Recipe of the Week Newsletter