Tag Archives: bread

Pumpkin Bread for Autumn

24 Oct

I just got a new Kitchenaid stand mixer and I wanted to try out my new toy! I found this recipe for pumpkin bread on epicurious.com. The stand mixer definitely makes it easier to blend butter and sugar together. Though the recipe calls for just all-purpose flour, you can probably play around with using other kinds of flour. I replaced a 1/4 cup of AP flour with whole wheat, and next time, I’ll probably use even more whole wheat flour in place of the all-purpose.

pumpkin loaf

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. ground allspice
  • 4 Tbsp. unsalted butter, softened, plus a bit more for the pan
  • 1½ cups sugar
  • ¼ cup vegetable oil
  • scant 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 2/3 cup water
  • optional: ½ cup dark chocolate chips or chopped pecans

Directions

  1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
  2. Whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
  3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer using the paddle attachment. Scrape down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
  4. Add the pumpkin puree and mix until combined.
  5. Add the eggs, one at a time, and mix until just incorporated.
  6. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined.IMG_20151017_185540064
  7. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.IMG_20151017_201346460
  8. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

 

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Fab Find: Stone & Skillet Muffins

10 Jan

 

DSC01207I stumbled across Stone & Skillet English muffins at Russo’s Market in Watertown…they are the best English muffins I’ve ever had, by far! They are made in Medford, MA, just north of Boston.  Initially, they were made one at a time in a cast iron skillet.  Crispy on the outside, incredibly soft on the inside, there’s nothing better than a little jam on one of these muffins. Yes, your fingers will get oily, but these English muffins are worth the mess!

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French Toast

21 Apr

The Pickle Barrel vs. homemade

The Pickle Barrel in Toronto is always a reliable stand-by for delicious all-day breakfast items, like this French toast, served with strawberries, pecans, maple syrup and vanilla frozen yogurt. It looks pretty, and this plate feeds more than one, but it’s still not as big as the tower of homemade challah bread French toast, below.

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