As the weather begins to cool and the leaves start to fall, we crave seasonal fall foods. Dessert breads fall into that category. Pumpkin breads, banana breads, zucchini breads made from the last zucchini harvest from the garden. I received the following recipe for Pumpkin Nut Bread from a cookbook author friend in Salt Lake City who also has a food blog: Marguerite Henderson. http://www.margueritehenderson.com/ I simply doubled all her ingredients and used a full can of Libby’s Pumpkin (29 oz.) to make two large loaves. When I mentioned Pumpkin Bread to my family, they conjured up images of another favorite, zucchini bread, so I decided to make that also. My large loaf pans were already in use, so I decided to make mini-loaves, which are great for gifting. This Zucchini Bread recipe has been in the family for at least 35 years and is still a favorite. If you can’t decide which one to make, make them both and freeze some for later or surprise the neighbors!
BEST EVER PUMPKIN NUT BREAD (Marguerite Henderson)
1 Â½ cups pumpkin puree
1 cup sugar
1/3 cup whole milk
Â¼ cup canola or vegetable oil
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
Â½ teaspoon ground cloves
Â½ teaspoon ground ginger
Â½ teaspoon kosher salt
1 teaspoon finely ground orange zest
Â½ cup chopped pecans or walnuts
In a mixer bowl, beat the pumpkin puree and sugar for 1 minute on
medium speed. Beat in the milk, oil, flour, baking soda, cinnamon,
cloves, ginger, salt and orange zest until well combined. Do not
over beat. Stir in the nuts of choice. Pour the batter into a
greased and floured 9â€ x 5â€x 3â€ loaf pan. Bake on middle rack of
preheated 350 degrees oven for 55 minutes â€“ 1 hour. Test with wooden pick
in center making sure it comes out clean. Cool bread in pan 10
minutes before turning out onto cake rack or plate. Cool to room
temperature before slicing. Makes 1 loaf.
ZUCCHINI BREAD – MINI LOAVES
3 cups flour
1 Â½ cup sugar
1 t. cinnamon
1 t. baking powder
Â¾ t. soda
1 t. salt
2 cups grated unpeeled zucchini
1 cup nuts
1 cup raisins
1 t. vanilla
1 cup vegetable oil
Mix dry and wet ingredients together and put into prepared loaf pans.
Makes 4 mini loaves plus 6 muffins.
Bake loaves at 350 degreesÂ for 20-25 minutes. Muffins take about 15 minutes.