The season of the year seems to demand some homemade bread. So this week I’m going to “cuddle up” to good things that go with the fall weather, a nice fireplace, and a warm cup of your favorite beverage. I found some good recipes from Spindale’s Advent Lutheran Church’s cookbook - “ADVENTures in Cooking from the North Carolina Foothills.” I’m headed to the kitchen turning the oven on to 350º and am starting with ANN CALLAHAN’S recipe for an all-time favorite - PUMPKIN BREAD!
1 cup sugar
1 cup salad oil
4 eggs
2 cups pumpkin
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
1 cup raisins
3 1/2 cup flour
1 teaspoon baking
powder
2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 cup chopped nuts
Combine sugar, oil and eggs. Mix. Add pumpkin. Add all dry ingredients. Add water. Stir in nuts and raisins. Pour into 3 greased loaf pans or large bunt pan. Bake approximately 1 hour at 350º.
We all know that whole wheat is good for us. Try this delicious whole wheat bread recipe and you’ll not only eat healthy, but love every slice! Thanks to CAROLYN HARRIS we have a QUICK WHOLE WHEAT BREAD recipe. My family not only loves the bread, but the smell when I bake it welcomes everyone home.
1/2 cup dark brown sugar
1/2 cup molasses
1/4 cup milk
1 cup white flour
2 cups whole wheat flour
1 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1 cup coarsely chopped walnuts (they sure add to this bread)
Preheat the oven to 275º. Grease 2 loaf pans. Put brown sugar in a large bowl. Add 3/4 cup cold water and stir until the sugar dissolves. Stir in the molasses and milk. Add the white flour, whole wheat flour, salt, baking powder and baking soda and mix well. Stir in the walnuts. Spoon into the loaf pans and bake for two hours. Remove from the pans when done and cool on racks. Make sure you have the butter out and ready.
This is one of the best and easiest recipes I have ever used. I make it at Christmas and give it out as gifts. I usually attach the recipe, because everyone wants it. Start baking this and you won’t be buying bread that often.
O.K. - O.K. I know I’m now stepping on some precious recipes, but give me a break and try this recipe before you all start writing me about you, your mother or grandmother’s recipe. This is TELL MCDONALD’S very - I mean very - good recipe for PERFECT CORN BREAD! Don’t knock it until you’ve tried it. Believe me, I am very aware that in the South every family has that special corn bread recipe.
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking
powder
3/4 teaspoons salt
1 cup yellow cornmeal
2 eggs
1 cup whole milk
1/4 cup soft shortening
Sift flour with sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater until smooth, about one minute (do NOT over-beat). Pour into greased 10-inch iron skillet. Bake in hot oven at 425º for 20 to 25 minutes, or in corn stick pans 12 to 15 minutes. This will put a smile on your face. If there is any left over, have it the next day with a big glass of milk and crumble the corn bread in it!
There we have it for this week. I’m baking and loving it. The reason? Well, when you do something that your family likes so much you are showing the love. So, baking these breads becomes very rewarding. Besides, getting in the kitchen is great therapy for me. You ought to try is! Come on now, get in the kitchen and bake! See you next week! Meanwhile - get jealous, because I’m going to make a fresh pot of coffee and eat some pumpkin bread!
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