PUMPKIN BREAD

I think I got this recipe from my sister-in-law, Judy.  I found it in a bag of torn-out and copied recipes that I keep and add to from time to time.    I am so glad I found it because my little grandson loves Pumpkin Bread and I wanted to make him some.

 

This little munchkin came over today and he scarfed down a slice of that bread!



I think the ingredients in this recipe set it apart from other pumpkin bread recipes.  First of all, it has half the oil of most recipes because it incorporates ricotta cheese in its place.  Also, it calls for either milk or orange juice and I thought orange juice would pump up the flavor a bit.  Equal parts of brown sugar and white sugar are what sweetens this recipe and I used the dark brown sugar because I wanted more of that deep molasses flavor. 

 

 

Something I like to do is to grease my loaf pan by spraying it with Baker's Joy.  I then cut a piece of parchment paper that fits at the widest part of the pans and hangs out of both sides.  This step will keep the bread from sticking to the bottom of the pan.  Also, when the bread is done you just simply grab both ends of the paper that is hanging out and lift it out of the pan to cook on a rack.

 

 

This recipe makes two large loaf pans so it is perfect to keep one loaf of bread for you and freeze one or share it with a friend.  So simple to put together, and it will make your kitchen smell like a spiced fall candle!  Now that is reason enough to try this recipe : )  

 

He loves his pumpkin bread!

 

 

PUMPKIN BREAD

Preheat oven to 325 Degrees

 

 

3 cups All Purpose Flour

1 tablespoon + 1 teaspoon Pumpkin Pie Spice

2 teaspoon Baking Soda

1-1/2 teaspoon Salt

1-1/2 cup Granulated Sugar

1-1/2 cup Light or Dark Brown Sugar (I used dark)

1 can (15 ounce) Libby's 100% Pure Pumpkin

4 Large Eggs

1/2 cup Vegetable Oil

1/2 cup Whole Milk Ricotta Cheese

1/2 cup Orange Juice or Milk (I used Orange Juice but I might try Milk next time)

1 teaspoon Vanilla

NOTE:  You can add 1 cup of Walnuts or Dried Cranberries, if you like

 

Place all of the dry ingredients in bowl and mix until well blended.

 

Place all liquid ingredients in blender until well blended.

 

Pour liquid ingredients into dry ingredients and mix just until well blended.  Do NOT over mix as it will develop the gluten in the flour.

 

Divide batter between two large loaf pans.

 

Bake in a 325 degree oven for approximately 60 minutes or until a wooden toothpick inserted comes out clean.

 

 

 

 

 

ENJOY!!

 

CLICK HERE FOR A PRINTABLE RECIPE

 

BLUEBERRY ZUCCHINI BREAD

I love blueberry season! 

 There is nothing better than eating a handful of freshly picked blueberries.  I found myself having so many blueberries the other day that they were in danger of going bad in my fridge.  I couldn't let that happen. 

 I remembered seeing a recipe for Blueberry Zucchini Bread a while back.  I had never had any but it just sounded good.  I made some the other day and it was soooo good...especially with a dollop of real butter on top.  Oh my gosh, I could make myself sick on this bread.  I have now made 6 loaves and will make more as soon as I get a chance!  

These loaves were so moist and even though there is zucchini in the recipe, you cannot taste it.  If you look closely, you can see some specks of green.  I think the zucchini just gives it the moisture it needs for a soft texture.

BLUEBERRY ZUCCHINI BREAD

3 Eggs, lightly beaten

1 cup Vegetable Oil

3 teaspoons Vanilla Extract

2 cups Sugar

2 cups shredded Zucchini

3 cups All Purpose Flour

1 teaspoon Salt

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 pint Fresh Blueberries

Preheat Oven to 350 Degrees.

In a large bowl, beat together the eggs, oil, vanilla, and sugar.  Fold in the zucchini.  

Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Gently fold in the blueberries.

Lightly grease or spray with Baker's Joy, 3 - 8 inch X 3-7/8 inch X 2-15/32 inch loaf pans.

Pour mixture evenly into pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.  

Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE!

BLUEBERRY ZUCCHINI BREAD

Not the greatest picture but thought I would share anyway!

I have been wanting to try a blueberry bread with all the fresh blueberries of the season.  I decided to look online for a lemon blueberry bread but.....this recipe caught my eye.

I found the recipe on allrecipes.com.  I love the site because there are so many people who comment in the review section.  This recipe got 5 stars, which is the highest rating and the reviews raved about how good it was....good enough for me.

A few friends and I decided to start a book club.  We are reading what is turning out to be a really awesome book.  It is called "One Thousand Gifts" by Ann Voskamp.  If you want a book that will inspire you, then pick this one up.  The writer has a beautiful writing style.  The first chapter is a little heavy but it sets the foundation for the writer's journey.

Okay, I have diverted. My point was that I was hosting the book club this morning and I wanted to have a little something to serve.  I figured that the bread would be perfect anddddd I had all the ingredients.  Awesome, since I didn't decide to make it until last night!  Whyyyy do I do that to myself? 

When I started mixing it up, I really had my doubts. The mixture was thicker than I expected so I was a little worried that it would be dry but it turned out to be so moist!  I used a mandolin to shred the zucchini so it took me about 5 minutes...super easy!  I did not want 4 small loaves, as the recipe called for so I looked through the reviews and someone said they had made 2 larger loaves and increased the time.  I went with that recommendation and they came out perfect!

It does call for 2-1/4 cups of sugar which I think is a lot.  Next time I make this recipe, I will cut the sugar by 1/4 cup and then each time after that, I will cut the sugar by 1/4 cup until I get it to the point of least sugar needed for my taste.  It also calls for 1 cup of oil but there was a review that used part applesauce for the oil but since I didn't have applesauce, I will have to try that one next time.

Okay, enough of my going on and on.  Here is the recipe...hope you try it soon.

P.S.  I didn't take pictures since I was in a hurry this morning but I will take some soon and add them to this post!

BLUEBERRY ZUCCHINI BREAD

3 Eggs, lightly beaten
1 cup Vegetable Oil, (I used Canola)
3 teaspoons Vanilla Extract
2-1/4 cups Sugar
2 cups shredded Zucchini
3 cups all purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 tablespoon Ground Cinnamon
1 pint fresh Blueberries

1.  Preheat oven to 350 degrees.

2.  Lightly grease 4 mini loaf pans or 2 large loaf pans (I use Bakers Joy)

3.  In a large bowl, beat together the eggs, oil, vanilla, and sugar.

4.  Fold in the zucchini.

5.  In a medium bowl, combine the flour, baking powder, baking soda and cinnamon.

6.  Add 1/2 of  the dry mixture to the wet until just blended then add remaining dry ingredients and beat until well blended.

7.  Gently fold in the blueberries.

8.  Pour equal amounts into loaf pans.

9.  Bake 50 minutes for the 4 mini-loaf pans or 1 hour and 15 minutes for 2 large loaf pans or until a knife inserted into the center of a loaf comes out clean. 

10. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.  (Note: I turned the loaves out onto the cooling racks immediately after coming out of the oven)

11.  Slice and serve with butter, if desired.

ENJOY!

 

CLICK HERE FOR PRINTABLE RECIPE