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.

Saturday, October 29, 2011

Reprise - The Frost is On the Pumpkin . . .But the Pumpkins in the Oven"

First posted on October 22, 2009.    We always make pumpkin bread in October -- it is a favorite tea bread in the fall (second only to gingerbread).     We've had threats of frost on the prairie the last week or so but we've luckily escaped a killing freeze and thus our pumpkins have been "frostless" so far!

It's Sunday and I'm joining The Tablescaper for Seasonal Sunday and Chari at Happy to Design for Sunday Favorites.

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.

Three little loaves of pumpkin bread on the breakfast room table.
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.

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).


Sonia said...

I just love pumpkin bread ...the smell and how moist it is. Love it for breakfast in the morning with coffee. Thanks for sharing your recipe and the inspiration. I need to get busy baking!! Your breads look wonderful!

Miss Bloomers

Kerin said...

Excellent time to post this recipe!
One of the things that I want to accomplish next week, is to make pumpkin bread. I'm going to give this recipe a try. Thanks for sharing. Have a beautiful weekend!

Phyllis said...

You always inspire me to want to try and be a better cook and homemaker! Tonight you have inspried me to try and bake your pumpkin loaves. I am excited about makeing four little loaves in place of one large much better for a little snack with our morning coffee or if a neighbor pops by.

Savannah Granny said...

Martha, This looks so good. It just speaks home and hearth. Great comfort food. Thanks for the reprise. Hugs, Ginger

Ben said...

Martha, this looks delicious! We're just about done with an apple bread my wife baked earlier this week, so your post is looking pretty timely. :-) Thanks.


Sheets on the line, love in my heart. said...

love the smell of pumpkin bread wafting through our home. thank you for the idea of what to do on this chilly morning.

Anonymous said...

Most things made with pumpkin work for me. I love not just the taste but the way it smells while cooking. Wish I had a piece of your bread to go with morning coffee.


Yummy pumpkin bread, I love evrything made from pumpkin and I'm going to try yours for sure. Thanks for shring sweet lady. I love all your breads! Hugs, FABBY

Mary Bergfeld said...

The bread sounds wonderful and looks delicious Martha. I'm so glad you escaped a freeze. I hope all is well on the prairie. Have a great day. Blessings...Mary

Unknown said...

Mmmmmm I love the sound of orange zest in the recipe!
Happy Halloween!
~Rainey~ @ The Project Table

Cass @ That Old House said...

Oh Martha, I can smell that delicious pumpkin bread!!!
No, really, I can.
Oh, wait.
It's the orange spice candle that's burning ....

But if I were at Linderhof (and wouldn't that be fun?) I would not only sniff that delicious fresh baked scent, but I'd spread on the European butter and have myself a slice.

Love the quails on either side of the bowl of apples!

Drat. Now I'm hungry.
No time now to nosh; Howard and I are shoveling out Annie's studio room. Sshhh, don't tell her.

I keep finding things that have gone missing. It's like an archeological dig in there.


Cass @ That Old House said...

PS Meant to say, you have a wonderful gift of presenting food so tantalizingly, and describing it so well. What a lovely talent!

Martha said...

Cass -- I've never thought of cleaning . . . a room, the garage, the attic as an archeological dig but that is what it is -- you do find treasure!

Snap said...

I love pumpkin bread. Thanks for the recipe!

On Crooked Creek said...

I can almost smell the wonderful petite loaves adding mouth watering aroma throughout Linderhof! Thanks for the recipe!

Chari at Happy To Design said...

Hi Martha...

Mmmm...I DO love pumpkin bread! Thanks for sharing your recipe with us for the Sunday Favorites party this week!

We have already had our first snow here in northeast Colorado...a very wet, heavy 10" of the glorious white stuff. I guess that you are just far enough south that you have escaped.

Warmest autumn wishes,