A Warning: Gluten Free Pumpkin Bread

I had a big day planned. You know the type where you feel important and busy and like you've got a handle on everything. 

I dressed in my finest "I own life" outfit, spent a little more time than usual on my hair and makeup, redid my neglected nail polish, gathered the days needs and headed out to my car....only to turn the ignition and hear the tell-tell click of a dead car. 

I no longer feel important or busy or like I've got a handle on ANYTHING.  Lesson learned universe.  Lesson freakin' learned.

And the thing that sort of burns my hide is....I was warned. I got my oil changed yesterday and the technician had to jump start my car in order to pull it out of the garage. 

"Oh that's a fluke," I say.  I own life.

"But this indicates to me that you need a new battery, ma'am." I'm too busy.

"My car won't do that again," I trust.  I'm important.

It sort of serves me right.

So, just know.  You've been warned.  Here's a nearly perfect, can't-tell-it's-gluten-free, Gluten Free Pumpkin and Walnut Bread.  Do with that information, what you will.

What you'll need:

2 Cups gluten-free all-purpose baking flour; I use a special order mix called Carol's All Purpose Pastry Blend but you can always make your own and I really like this little tutorial if you're new to that sort of thing.
1/2 Cup almond meal or almond flour
1/4 Cup rice flour*
1 Teaspoon baking soda
1/4 Teaspoon salt
4 Large eggs
2-2 1/2 Cups pumpkin puree; *a can of Libby's pumpkin puree is 2 cups and if you use Libby's (or any canned pumpkin) do not add the rice flour...if you make your own puree, you can get away with a little more pumpkin in your bread, but because it's inevitably a little more "wet," you'll want to add the rice flour.
3/4 Cup sugar
1/3 Cup canola oil
1 Teaspoon vanilla
1/2-3/4 Cup chopped walnuts; I always tend to go heavy on the nuts (ba-dum-ching).

What to do:
Combine the flour, baking soda, salt and set aside. In your stand mixer, (or it you're old school, with the ol' beater hand mixer) whisk the eggs, pumpkin, sugar, oil and vanilla. Stir into dry ingredients just until moistened. Add walnuts and fold in.

Fill two loaf pans coated with cooking spray, evenly. Sprinkle the tops with a little brown sugar if you like a little crunch (I love the crunch, which you don't really get otherwise, with gluten free baking). Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans. And enjoy.

To Rue: Amish Friendship Bread

Ahhhhhh... Amish Friendship Bread.  The edible chain letter.

A few weeks ago, I thought, "Oh... you know what I haven't had in a while... like since 1997, kind-a while?  Friendship bread!"  And because I had that thought in my head, I was somehow obligated to share that ever-so-witty-and-thoughtful thought, on Facebook.

Then out of no where, up pops a friend who offers a starter.  Stupid Facebook.  I rue you.  RUE!!

*I should note... I rue my thought and I really rue Facebook... not said friend, who nicely offered a starter and even did the "mushing" while I was out of town.  Just in case she reads this blog...

Now I have three fermenting starters sitting on my counter and one in the fridge.... the one in the fridge isn't so bad... I open the fridge a dozen times a day, and each time, I hear a flat, lifeless, "Whad'up." 

Ohhhh... but the bags on the counter... (eyeroll).  They jabber non-stop:

"I feel bloated."

"I have a sour taste in my mouth."

"I could use some sugar."

"It's cold in here."
"Are we there yet?  Are we there yet?  Are we..."
"Do I look fat in this baggie?"
"I doughn't get it... could you at yeast explain it to me?"
"Mush it.  Mush it reeeeal good."

Yeah.  That last one has some serious issues.

So.  If you'd like an Amish Friendship Bread starter and you live... I don't know... within a three hundred mile radius of the KC metro area... they're yours! 

And then you can make Pumpkin Amish Friendship Bread.  Or would it be Amish Pumpkin Friendship Bread?  Or Amish Friendship Pumpkin Bread?  Anyway...

What you'll need:

1 Cup starter
3 Eggs
2/3 Cup vegetable oil
1/2 Cup milk
1 Teaspoon vanilla
1 1/2 Cups pumpkin puree

Pre-heat your oven to 325*.  Mix together the wet ingredients.  If only to make the yammering stop.  And just trust me on this one... that vegetable oil... that entire 2/3 of a cup... is about 1/2 cup LESS than what you'd normally be putting in, if you eliminated the pumpkin. So thank your lucky stars and move on.

Then you'll need:

2 Cups flour
1 Cup sugar
1 1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1 1/2-2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon allspice
1 Cup chopped pecans (though you could certainly add cranberries, dates, etc. as well)

Add dry ingredients; just go ahead and pile them all in there, then stir.  Pour into two well greased and sugared bread pans or six mini loaf pans.  Bake for about a 1 hour and 15 minutes.  A toothpick should come out clean.

It's yummy!  And just like the olden days...

And then start the whole dang process over again in 9-10 days.

Rue, I tell ya...

That's a Pumpkin (W)Rap: 99 Posts for All You Folks

Why... I hadn't even noticed.  But this post, is my 99th post. 

That's 99 (plus or minus) references to pumpkin.  Approximately 99 cups of pumpkin puree.  At least 99 hours that I've sat hunched over my computer, instead of the television (hey... we take the small victories... we can't all be gym goers).  And 99 times that I laughed... hoping at least 99 times, that I was able to make someone else laugh.  That's 99 times that I wondered what on earth I could possibly make, that might include a cup of pumpkin.  And 99 times that I wondered how long I could keep it up and still claim that I loved the orange stuff!

Well...

Surely, I can't go into my 100th post, with the same ol' schtick.  Besides, I think I'm dreaming a new... old... dream. 

And it's doubtful that it will include much pumpkin.

But I promise it will include much gnashing of teeth, hang wringing, and pearl clutching.  Does that help? Self inflicted poverty, huge risks, and a total vocational life change?  How about I promise that it will include LO-HA-HA-TS (I mean LOTS) of sugar?  Surely that helps!  (Again.  We can't all be gym goers.  I mean, think of the doctors... who would pay their salaries?)

So as I consider which way my life ought to turn... I'll pull up a few of my favorite pumpkin posts...

* I loved the Pumpkin Bread Pudding and it just really smacked of Fall.  You know, if you're in to that sort of thing...

* I could eat a Pumpkin Waffle everyday of my life, and be pretty happy about it. (If I've said it once, I'll say it 99 more times... having a gym membership, makes you cool?  Using it, does not.)

* The Pumpkin Toaster Strudels?  Why yes.  I will have another. And maybe just one for the road.

* And I really loved the Pumpkin Tiramisu.

* A fan favorite (Hi Dad!) was the Pumpkin Butter. GREAT on fresh biscuits, poured on ice cream, used with your waffles and pancakes... or you could do the conventional thing... and make toast.  Whatever.

* And if you're tired of the sugar crashes that come with knowing me...try the Pumpkin Focaccia Bread.  This was probably the most original recipe in the bunch and if I do say so myself, one of the best.

But quite possibly, my shining moment... that time when I really stood up and taught you all a little something about myself and the art of the pumpkin puree... was the Pumpkin Puree Rap.  I know.  It brings a tear to my eye as well.... I'll wait while you get a tissue.  Of course, I am still waiting for JayZ to give me some credit on that one... look for it on his album coming out this Fall... him and Beyonce do a duet, that is just to die for.

And really... I'm grateful for the Pumpkin Patch in Scottsdale, Arizona (back in 2003)... that started it all.  And a sweet, curious, puppy-Wyatt to warm any cold hearts out there. 

Here's to 99 more moments of curiosity, 99 opportunities filled with hope, and 99 new dreams...

Age Old Rituals: Pumpkin King Cake

Today is Shrove Tuesday.  A day in which we are "to shrive" or, for those who speak modern English... a day of celebratory penance.

Traditionally, Shrove Tuesday has been set aside as a day to confess one's sins, receive absolution, and thus, free one's self from sin and guilt... before entering into the somber and penitential season known within the Christian and Catholic churches, as Lent.

At some point, we interpreted this to mean... "drink as much alcohol as humanly possible and show your breasts to strangers, in order to collect cheap beads and trinkets."

What?  You don't see the connection?

God is... so proud of us.

If flashing a neighbor is out of the question and confession isn't really up your alley... try a King Cake.  Pumpkin style. (There are lots and lots of King Cake recipes out there, and this one, is a conglomeration... but surprisingly, I didn't find a single one, which included pumpkin! So there you go.)

What you'll need:

For the cake/pastry
1/2 Cup milk
2 Tablespoons butter
1 Package active dry yeast
1/3 Cup warm water (110*F/45*C)
1/4 Cup white sugar
1 Egg
3/4 Teaspoon salt
1/4 Teaspoon nutmeg
2-3/4 Cups flour

For the filling
1/2 Cup packed brown sugar
1-1/2 Teaspoons ground cinnamon
1/3 Cup pecans (chopped)
1/4 Cup flour
1/4 Cup melted butter
1/2 Cup pumpkin puree

For the icing
1/2 Cup confectioners sugar
1-1/2 Teaspoons water
Colored sugar
A bean of your choosing

Scald milk, remove from heat and stir in butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until frothy, about 10 minutes.

When yeast mixture is frothy, add the cooled milk mixture. Whisk in the egg. Stir in the remaining sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.

While that's doing its thing, combine the brown sugar, ground cinnamon, chopped pecans, and 1/2 cup flour. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.  Add the puree and stir.

Roll dough out into a large rectangle (approximately 10x16 inches or so). Spread the filling evenly over the dough and roll tightly like a jelly roll, beginning at the widest side. Bring the ends of each roll together to form an oval shaped ring. (Mine lost it's oval-ness, but tasted just fine.) Place on a greased or parchment covered cookie sheet. Let rise in a warm spot until doubled in size, about 45 minutes.  Preheat your oven to 375*.

Bake in preheated oven for 30 minutes. Push a doll or a bean into the bottom of the cake. Frost while warm with the powdered sugar blended with 1 to 2 tablespoons of water.  Sprinkle with colored sugar, according to your preference.

Cut a piece while it's still warm, and Oh. My. Gosh.  You'll know then, what it is that you shall "shrive." 

Blessings to you this Shrove Tuesday...

No Dimethylopolysiloxane: Pumpkin Walnut Focaccia Bread

I read in a recent Consumer Reports, that McDonald's Chicken McNuggets are prepared using a preservative called TBHQ. Apparently, TBHQ is derived from petroleum.

I'm not entirely sure what the problem is. I mean, if it's good enough for my car, it's good enough for me, right? Just don't get my mother started about the antifreeze that the "bakers" put in the pound cakes, at Sam's. But again, I say... if it's good enough for my car...

A bit more disturbing though?

I also read that chicken nuggets (you know, that yummy ground up chicken paste that constitutes a meat) are mixed with Dimethylpolysiloxane (say that, ten times), an anti-foaming agent used in hair conditioner.

Why the heck do chickens need hair condition? They barely have any hair.

Anyway.  Make some Pumpkin Walnut Focaccia Bread. Nothing weird or hard to pronounce. Just yummy goodness, while you try to live into your new year resolutions! (This recipe is from the Cooking Light Magazine, and each slice... you get eight out of each loaf... will only set you back 169 calories.  Not bad, considering you can eat an over-processed "thin bagel" for 110 calories and feel utterly unsatisfied, exactly four minutes after you finish it.  Or is that just me?)

What you'll need:

3/4 Cup warm water (100*-110*)
1/3 Cup packed brown sugar
1 Package dry yeast (which for most jars, ends up being somewhere around 2-2 1/2 teaspoons)
3 1/2 Cups bread flour
3 Tablespoons melted butter
1 Cup pumpkin puree
1 Teaspoon salt
1/4 Teaspoon nutmeg
3/4 Cup grated Gruyere cheese
Cornmeal for sprinkling
Walnuts, coarsely chopped

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts and mean Republicans, for 30 minutes.


Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky, but that's probably just the powder blue leisure suit in it's closet).

Place dough in a large bowl coated with cooking spray or olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

Preheat oven to 400°.

Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.

Very yummy, free of motor oil or windshield wiper fluid, and quite filling!  Enjoy!

Day 29: Hot Cross Pumpkin Buns

Hot cross buns.

Have you ever wondered why they're so mad? What's got them so grumpy on Easter morn? Is it the empty tomb? The rude gardener? The darn Disciples that won't listen?

Maybe it's more secular than that. Maybe they just didn't get the kind of Easter basket at the end of their bed, that they expected. That's understandable. Buns have high expectations these days.

Regardless, I always sort of picture Hot Cross Buns looking like this:

Only maybe less cute, and a little more sinister.

Anyway, I took a pretty basic Hot Cross Bun recipe and added some pumpkin. We're not huge fans of cooked raisins around here, so I used dried cranberries where raisins would usually go. Maybe that's what made them so cross.

Geeze. Get over it, buns.

Here's what you'll need:
1 cup warm milk (105°--115°F.)
5 teaspoons active dry yeast
1/2 cup plus 1 teaspoon granulated sugar
4 cups bread flour
1 teaspoons ground allspice
1/2 teaspoon cinnamon
1 teaspoon salt
1 1/4 sticks cold,unsalted butter
2 large eggs
1 large egg yolk
1/4 cup pumpkin puree
3/4 cup dried cranberries, raisins, currants, or cherries (it's a "choose you're own adventure!" but then, so is most of what I cook)
3 tablespoons superfine granulated sugar

Icing
1/2 cup unsalted butter, softened
2 lb. powdered sugar
Milk
Vanilla

In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes (it'll foam and seethe and throw a fit so you'll know when it's done).

In a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, pumpkin, and dried fruit. Stir mixture until a dough is formed. If it gives you any attitude... as is the tendency of a cross bun... just keep stirin'. That bun'll get the message. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat your oven to 375*. Butter 2 large baking sheets or muffin pans.

On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

Using kitchen shears, or scissors, snip a cross in the center of each roll. This is where you'll add the icing after the buns are baked.

While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. Brush buns with egg glaze and sprinkle with the superfine sugar. Bake buns until golden, about 12-15 minutes.

To make the icing: using a mixer, beat the butter until light and fluffy, and then add the powdered sugar. Add enough milk to make a thick icing. Flavor with a good quality vanilla.

With all the work you just put into making those buns, you'd think they might be a little more gracious.

Turns out, I'm not a huge Hot Cross Bun fan... all that negativity gets to me. And these take loads of effort... and if you read my last post, you'll know, I'm not so much into the "effort" these days. So I give these a C.

Heaven help us all... that won't help the attitude.

Day 26 and Day 27: Pumpkin Cornbread and Pumpkin Chili

I think I love you.

(Channeling the Partridge Family...)

This morning,
I woke up with this feeling,
I didn't know how to deal with....

So, I made Pumpkin Cornbread with Pumpkin Chili. Comfort food. Love that feeling of warmth and fullness, food. I heart food. Probably not the healthiest sentiment. Oh well. Happy valentiney food.

Here's what you'll need for the Cornbread (via therecipegirl.blogspot.com):

1/2 Cup ap flour
1/2 Cup whole wheat flour
1 Tablespoon baking powder
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1 Cup cornmeal
2 Eggs
1 Cup pumpkin puree
2/3 Cup brown sugar
1/4 Cup veggie oil
1 Tablespoon molasses

Preheat your oven to 400* and butter a 9 inch pan. Sift together the flours, baking powder, cornmeal, and spices. In another bowl, whisk together the eggs, sugar, oil and molasses. Make a well in your dry ingredients and pour the wet ones, into the well. Mix lightly (like Jiffy, don't overmix) and transfer to your greased pan. Cook for about 30 minutes. Serve warm and with a bit of honey butter.

And here's what you'll need for the Chili:

1 Pound ground turkey
1 Small onion, chopped
1 Clove garlic, minced
2 Cans diced tomatoes
1 Can kidney or black beans
1 Cup pumpkin puree
1 Tablespoon chili powder, or to taste
1 Teaspoon cumin, or to taste
1 or 2 Chipotle peppers
Black Pepper

Cook the ground turkey, onion, and garlic together to brown the meat. If you used the turkey, there shouldn't be much fat to skim off, but if there is, go ahead and drain the meat/onion mixture. Return the pan to the heat and add your 'maters, beans, spices, and puree. Mix well and let simmer on low for about 20-30 minutes. Serve with sour cream and cheese. Wintery, comforty food at it's best.

And now, let's all sing along... I think I love you!

(You KNOW you know the words. Come on!)

Heeeeeeeeey, I think I love you...
So what am I so afraid of...

If you're terrified of singing (like I am) maybe it'll help to have David as you're back up...

Well, at the end of the day, the cornbread gets a C+ from Brett and a C- from me (I am a serious Jiffy fan)... but the chili made up for it! I think I love it... *unabashed head bopping*

Day 20: Pumpkin Bread Pudding with a Few Excuses for Good Measure

I've been out of the pumpkin-pocket lately.

Blame it on a minor cold, Advent's weight (that's a play on words for you religious folk out there), my current dislike of the flavor of pumpkin, the economy (we're still blaming everything on the economy, right?), Tiger Woods' string of affairs, and poor time management.

But I realize excuses don't get the bakin' done (or the bacon, for that matter), so here's what I've got for you today:

(drumroll, please.....)

Pumpkin Bread Pudding with Caramel Sauce!!

What you'll need:

For the pudding --
2 Cups half and half
2 Cups pumpkin puree
1 Cup plus 2 tablespoons brown sugar
2 Large eggs
1 1/2 Teaspoons pumpkin pie spice
1 1/2 Teaspoons ground cinnamon
1 1/2 Teaspoons vanilla extract
10 Cups (appx.) of cubes bread

For the caramel --
1 1/4 Cups brown sugar
1 Stick unsalted butter
1/2 Cup whipping cream

Preheat your oven to 350*. Whisk half and half, brown sugar, eggs, pumpkin, spices and vanilla in large bowl. Fold in bread (I used Hawaiian bread which is already sweet, like me) and transfer the whole mess to the a large glass baking dish. Let stand for 15 minutes. After it's waiting period (So you've got a waiting period to bake bread pudding, but not to buy a gun. That's a thinker.) pop it in the oven and bake for about 40 minutes.

While that's cooking, whisk brown sugar and butter in a saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth (about three minutes). Serve the whole thing, warm and with powered sugar sifted over the top.













YUM.














A dish like this deserves a little yuletide singing, don't cha' think?

Everyone together now...

Oh, bring me some punkin' pudding
Oh, bring me some punkin' pudding
Oh, bring me some punkin' pudding
Bring me some here!

I'd better stop... dogs are starting to howl in the distance and young children are running for their mother's bosom, wondering what that awful sound was that came out of the weird neighbor-ladies house.

Anywhooooooo....

I give this dish a solid A- for it's ease in preparation and taste(but let it be known, that I really like bread pudding) and my husband gives it an A (which means more, because he's not a bread pudding fan!). And I quote, "My faith in pumpkin is restored." (Brett, 9:56 p.m.)

Peace to you this Advent night. May the weight be bearable.

Day 16: Chocolate Chip Pumpkin Bread

I must be distracted today. I left the eggs out of my Chocolate Chip Pumpkin Bread. Made myself an egg-less bread. Your welcome, vegetarians. (Because of course, that's totally what I was going for.)

I'm nervous I guess, about the highly anticipated pumpkin pie... THE pumpkin pie... that I'm bringing to the Thompson's Thanksgiving dinner down in West Plains. (A shout out to my hommies in the WP! Let's get our Thanks-shivel on!)

I shouldn't try to pull that off, should I? Anyway...

Here's what you'll need:

4 Cups all-purpose flour
2 Teaspoons baking soda
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
2 Cups sugar
3/4 Cups softened butter
4 EGGS... don't leave these out, okay
1/2 Cup water
2 Cups pumpkin puree
1 Cup semi-sweet chocolate chips (I used milk chocolate because it's what I had on hand)
Handful of chopped pecans

Preheat oven to 350*. Mix all dry ingredients (except pecans and chocolate) together and set aside. Whip butter and sugar until smooth. ADD THE DADGUM EGGS one at a time until fully incorporated. Add water and pumpkin puree and mix on low until fully incorporated.

Add your dry ingredients and mix until wet. Add chocolate chips. Pour into pans (2) that are greased only on the bottom. I learned today, that if you only grease the bottom of your pan and not the sides, you won't get a "lip" on your bread. Interesting.

Top with a sprinkle of chocolate chips, crushed pecans and a teaspoon of sugar for each loaf. Bake for about 1 hour and 15 minutes.

This is the picture of the bread still in the pan.

Because I couldn't get it out of the pan. And that's because I only buttered the bottom. But hey, at least my bread didn't have a "lip."

At first taste, I would have given it a B, B-... but this evening, following dinner, I tried it again and the flavours seemed to meld, bumping its rating up to a B, B+. Not bad for an unintentionally eggless bread without a lip.

Day 10: Pumpkin Yeast Bread... FAIL.

Epic. Failures.

That is the theme for today.

You know those super-cool spicy pumpkin marshmallows I made? I tried to make those into rice crispie treats last night. One trip to the store, one full box of rice crispies, and 35 wasted marshmallows later...FAIL.

Decided I'd had enough and went to bed, but not before turning on the dishwasher... which apparently is broken and in the night, decided it was the perfect opportunity to showcase it's ineptness. Two hours, fifteen tools, and a couple of under-the-breath "praise Jesus'" later (or something decidedly less holy)... FAIL.

That's fine. That's okay. I'll redeem myself with Pumpkin Yeast Bread. It's a family recipe... Mom's been making this yeast bread (minus the pumpkin) for years. What could go wrong? Well, I'm pretty sure dough isn't supposed to be runny after six cups of flour. FAIL.

This is a picture (albeit, a poor one) of how it turned out:

Before I write out the recipe, read now, the reviews...

"It has the consistency of a brick," said my loving husband. "But the flavor is yummy!."

My Father replies, "That's okay, Jethro used to use Ellie May's rolls to take down opossums." Insinuations abound.

And my Mother, ever supportive, says "This is your first time making a yeast bread... maybe you should have started with something easier." The confidence that my family has in me, is overwhelming.

But the flavor really IS yummy, and if your neighborhood is overrun with rodents, you might thank me later. So I'm going to go ahead and print the recipe as I made it, and will preface it to say, that it is a work in progress.

What you'll need:

1 Packet of yeast
1 Cup warm water
1 Cup milk
1 Cup sugar
2 Teaspoons salt
1/4 Cup oil
1/4 Cup pumpkin puree
1 Egg
6 Cups flour
2 Well buttered bread pans

Preheat your oven to 375*. Add together the first five ingredients and let stand about five minutes. Using a hand mixer, add oil, egg, and three cups flour until smooth. (By this time, you should be feeling some major resistance with your hand mixer. I did not. In fact, I added three more cups of flour, and it had the general consistency of cake batter.)

You should: Add three more cups of flour by hand and knead on flour covered counter top. Form the dough into a ball, put it in a large bowl, and cover it with a towel. Let it sit until it doubles in size. Punch it down, then let it rest for 10 minutes. Divide into two pans and cook at 375* for 25-35 minutes.

Day 2: Pumpkin Cranberry Walnut Bread

I like a dense, desert-y sort of bread. Banana bread, coffee cake... things like that, are right up my alley. I have an intense sweet tooth, and those sort of breads satisfy... so this was the perfect way to start, as I worked my way through the puree in my freezer.

Now that I've made my first submission using the puree, I am aware of just HOW MUCH of the stuff I have. This bread... this PUMPKIN bread... only used one measly cup of puree. One. Bright side? Only 52 more cups to go!

I found this recipe via Epicurious.com, but it was originally printed in Bon Appetit (October 2003).

What you'll need:

2 Cups all purpose flour
2 Teaspoons pumpkin pie spice (I didn't have any, so I made my own.)
1 Teaspoon baking powder
1/4 Teaspoon salt (I omitted this, as I almost always do... but would actually suggest adding it.)
1/2 Teaspoon baking soda
6 Tablespoons unsalted butter at room temperature
1 Cup sugar
2 Large eggs
1 Cup pumpkin puree
1 Teaspoon vanilla extract
2/3 Cup buttermilk
1/2 Cup dried sweetened cranberries
1/2 Cup coarsely chopped walnuts

Preheat oven to 350* and butter your 9x5x3 loaf pan. Line the bottom and the two long sides with waxed paper. Leave enough excess so you can use the wax paper as handles, and the bread just lifts right out. Easy peasy.

Whisk flour, spices, baking powder and baking soda in bowl to blend. Using hand mixer, beat butter until fluffy and gradually add sugar until blended. Beat in eggs, one at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in two additions. Now quit beating. Fold in cranberries and nuts. Pour all this in to your pan, stick it in the oven, and wait. The smells will drive you batty!

You'll be cooking this bread for about 1 hour and 15 minutes. When the tester comes out clean, let it cool in the pan for 10 or 15 minutes. Pull the bread out using your nifty waxed paper handles and let cool completely before you try to cut it. (Just made myself laugh! Since when has a loaf of bread sat long enough to cool completely?!)

Enjoy!














I give this bread a B or B+ in taste and an A- in texture. It has a nice, tough and chewy outer crust, but it's just a tad dry inside. And though the initial taste is B, the aftertaste is definitely a B+! Both my husband and I loved the aftertaste!