Tuesday, December 14, 2010
So my new range is in the house but probably won't be functional until sometime tomorrow. I may not get any more baking done tomorrow, either, but I'm trying to relax about it. I have some recipes I was able to fix before this fiasco that I can share with you in the meantime.
Pumpkin bread is one of my favorite quick breads. I like to eat it plain or with melted butter, but I love to eat it with cream cheese, as pictured above.
I've adapted this recipe from Marjorie Standish's "Cooking Down East."
Projected prep time: 10 min; Projected bake time: 1 hour
2/3 c. water
1 c. vegetable oil
2 c. pumpkin, or one 15-oz. can
1 1/2 c. brown rice flour
1 1/2 c. white rice flour
1/3 c. sweet rice flour
2 tsp. baking soda (I always dip a little out of the spoon after leveling so it's not a full teaspoon in each)
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3 c. sugar
Beat eggs. Add oil, water and pumpkin and mix well.
Sift flour together with sugar, soda, salt and spices. Add to pumpkin mixture and mix well.
Turn into 3 well-greased loaf pans or 2 large, 2 mini, etc. Bake at 350 degrees for 1 hour. If you are doing mini loaves, check about 40 minutes into baking. Loaves are done when knife inserted in center comes out clean (some moist crumbs may be on it, but it shouldn't be wet batter).
Cool on wire racks. When completely cool, wrap in wax paper. These loaves freeze well. If you freeze, wrap in wax paper and then store in freezer ziplocs or other airtight storage.