Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, October 22, 2009

The Frost is almost on the Pumpkin -- but the pumpkin IS in the oven

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.

We made pumpkin bread this week. We like the recipe because it makes two loaves which means that you can give some to a friend, neighbor or shutin and have some for the freezer.

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.

Pumpkin Bread

2/3 cup shortening
2 2/3 cup sugar
4 eggs
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).


Kristen said...

Pumpkin bread is one of my favorite foods of fall. I love the way it fills the house with yummy aromas as it bakes, too.

Pat @ Mille Fiori Favoriti said...

Hi Martha
Great minds think alike! :-)

The addition of orange is a nice variation to your pumpkin bread,, and I like that this recipe makes a double batch!

Red said...

This sounds good and the orange sounds like it would really add to the flavor!

Thanks for sharing!

marti @

La Table De Nana said...

I love the zests also..and anything little too..It snowed here yesterday..thank goodness no accumulation..Fall colors are so warm and cozy.

B said...

I must try this recipe! Thanks for sharing, and for visiting my blog.

bj said...

ummmm...this sounds so so good. I do love Pumpkin bread..thanks for the recipe...

house things said...

Gingerbread is my very favorite, but pumpkin bread is a close second. This looks like a good recipe. Thanks for sharing it!

~ ~ Ahrisha ~ ~ said...

I love the idea of using orange in the bread recipe. Thanks for sharing.

Nancy Jane said...

The orange in the batter sounds perfect. What a wonderful twist.

Pondside said...

Oh I wish I had a piece this very instant, to enjoy with my morning cup of tea!
I like the idea of the little loaves - one would be a nice addition to a goody basket for a hostess gift.

Mary Bergfeld said...

What a lovely recipe, Martha. I really like the addition of orange to the base recipes. I'll wager this was delicious.

for the love of a house said...

Hi Martha!
I was just going to make a Pumpkin/Cranberry bread from the old board today (sadly I don't know who's recipe it was), and it calls for orange juice... I love the idea of the zest so I will add that too! Thanks for the suggestion.
Hope you're having a beautiful Fall.

Joyce said...

I like to add a little zest to my recipe also as it kicks it up a notch along. I like to have a nice cup of hot coco on a cold night along with a slice of pumpkin bread. I find it so comforting and brings back memories of sitting in my Mothers kitchen. I have been baking pumpkin bread for a few weeks to share with my friends and neighbors. Not sure I want to eat any more myself. I have definitely OD on them:)

Unknown said...

I love the idea of orange juice in this recipe.

Unknown said...

Your recipe is similar to mine. I think I might have to use up one of our pumpkins.... now I am craving pumpkin bread.

Lemon Verbena Lady said...

The oven is where I would expect your pumpkin to be, Martha!

Kelly said...

I love just about anything made with pumpkin, so I am looking forward to trying this Pumpkin Bread recipe. Around here in PA, at this time of the year, I enjoy pumpkin and next month at our local Dairy Queen, I will have to have a Pumpkin Pie blizzard -- yummy!

Melissa Miller said...

Martha this sounds truly delish! A perfect food for the Fall. I can smell the aroma now. Yum!

Many Blessings, `~elissa :)

Lori (All That Splatters) said...

I love quick breads!! I need to give this one a try. Thanks, Martha!

Bernideen said...

I really enjoy your blog so much!

Andrea at Opulent Cottage said...

YUM!! I can't wait to make this -- thank you!