13/10/2012
Bonjour mes amis!
Well, Fall is definitely in the air, and it is time to bake!
Living here in France is a challenge if you want to make things you usually make in the U.S. Pumpkins are not a "hot ticket item" like in the U.S., but I managed to find something that looked like "canned" pumpkin, although it came in a cardboard box. Well, I gave it a try...I'm told this is used for making soup with crème fraîche, but I needed it for Pumpkin Bread, so why not give it a try!?! It's a little runnier than canned pumpkin, so I added a little extra flour, and Voila, it works!
I started with this...
Can you tell what these spices are? Let me translate for you...
Muscade = Nutmeg
Gingembre = Ginger
Cannelle = Cinnamon
...and, there you can see my lovely double package of pumpkin in a cardboard box, but I only used half for my recipe...
(*** I didn't use any of the Basil for my recipe...I just thought it made the picture look prettier!)
 |
| The batter is all ready for the bread pans! |
And, here it is, all ready to go in the oven...again with the foil pans...remember, I'm working with limited kitchen supplies!
So, here's my recipe...I'm substituting 1 1/2 cups of Golden Raisins for the Cranberries for right now, because I haven't found cranberries here yet. Trust me, it tastes great made with Cranberries.
Cranberry Pumpkin
Bread
1 cup canned or cooked
Pumpkin
1 cup Sugar
½ cup Milk
2 Eggs
¼ cup Butter, melted
2 cups All-purpose
Flour
2 tsp. Baking Powder
1 tsp.
Ground Cinnamon
½ tsp.
Baking Soda
½ tsp. Ground Nutmeg
½ tsp. Ground Ginger
½ tsp. Ground Ginger
1 cup fresh or frozen Cranberries
Beat together pumpkin,
sugar, milk, eggs and butter. Combine dry ingredients; stir into
pumpkin mixture. Fold in walnuts (1 cup, optional) and cranberries.
Pour into a greased 9X5X3 inch loan pan. Bake at 350 degrees for 70
minutes or until a toothpick inserted in the center comes out clean.
Yield: 1 loaf.
(*** Note that I made two smaller loaves, since pans here are not the same dimensions!)
Voila!
They're done! Yum! Smells heavenly!
I hope you get to enjoy doing a little baking at your house today! Hmmm...a nice cup of strong black coffee sounds good with a slice of that bread!
Have a "Jewel" of a day!
Jan
The bread looks fabulous! :) Another thing I need to try to make, although I still haven't even made the beer bread recipe you sent me! I can't believe how good you are at making do with French baking ingredients, I would think that would put a lot of limitations on what recipes you can make, but you have done an excellent job compensating for European lack of availability of things we would consider basic!
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