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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.
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Enjoy this Texas Cooking recipe and have a great week!
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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.
- 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)
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and orange peel.
- In a second bowl, combine pumpkin, canola oil, eggs and molasses.
- 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.
- 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.
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.
Lone Star List
Here are 10 things that caught my eye this week!
- Mexican Please: Tiny Jar of Pickled Serranos recipe, Food Banjo: Homemade Apple Cider Vinaigrette recipe
- Smithsonian: How How Three Guys from Houston Are Cooking Up a Revolution in Texas Barbecue
- 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.
- MySA: San Antonio chefs set to read aloud their most scathing Yelp reviews, November 21, 2019.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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