It has been cool on the prairie and we've had near frosts but not the "black" killing frost as yet. These touches have left a bit of frost on the pumpkins on the doorstep and in the garden.
In October, we get our our stash of pumpkin recipes . . . and although those frosty outdoor pumpkins don't make an appearance in our kitchen, pumpkin breads, muffins, cookies and soups do.
It calls for orange juice but I added orange zest as well -- it's the best part of the orange!
I love to bake breads in these little loaves -- and four little loaves is the same as one big one. Whenever I bake this recipe, I'll make one big loaf and four little ones. The little ones are great for tea -- spread with either softened cream cheese or European butter.
Please join Michael at Designs by Gollum to see what everyone has fixed for this Foodie Friday.
2/3 cup shortening
2 2/3 cup sugar
2 cups pumpkin
2/3 cup orange juice
grated zest of one orange
3 1/2 cups flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. cinnamon
1 t. nutmeg
1 cup chopped nuts (I use pecans)
1 cup raisins (I like golden)
Cream sugar and shortening well in a large mixing bowl.
Add eggs one at a time and mix.
Add pumpkin and juice and mix.
Add grated rind and mix.
Sift together flour, baking soda, salt, baking powder, cinnamon and nutmeg and mix with pumpkin mixture. Do not over mix.
Fold in nuts and raisins with a wooden spoon.
Grease and flour two 5 x 7 bread loaf pans and divide batter evenly between the two baking pans.
Bake bread for an hour and fifteen minutes at 350 degrees. (Less time is needed for the little loaves -- I often make one big one and four little ones).