Old Fashioned Favorite- Pumpkin Spice Bread from Scratch

Ad-FRee Blog 

It's Sunday, and the kitchen ceiling fan sends the scent from the Pumpkin Candle in the kitchen to the living room...and literally making us hungry. 

oldnewgreenredo

Just when everyone is sick of pumpkin-spice and even the color, orange, I decided to make my Pumpkin Bread kicking up the spice and flavor. 

I don't even know where the original source came from and I've been fooling with this recipe for over 50 years. This was one of the things we made to give as gifts when we were first married and in college.  

oldnewgreenredo

Baking or making was what we had to do for for the holidays. Hubby made Birch Christmas Log candle holders for everyone and we baked pound cakes, pumpkin bread, and some favorite cookies as gifts for all our family and friends. 

oldnewgreenredo

Since then we garden, and I grow fresh pumpkin/squash and roast/puree the delicious inexpensive Pumpkin for baking, pancakes, Muffins and this year's Fritters.! 

oldnewgreenredo

Honestly, I like adding the molasses instead of the artificially (browned sugar) or use Turbinado sugar, which is naturally brown.

oldnewgreenredo

PUMPKIN SPICE BREAD.  makes 2 loaves 

Bake at 350 degrees for 1 to 1hr15min.

Mix Dry ingredients in large bowl

Sift 3 1/3 cups of whole wheat/ or unbleached flour, (oat flour can be subst) with the following:

1/2 tsp of baking powder

2 tsp baking soda

1 tsp each of ginger, nutmeg and cloves (I kick this up to 1 1/2tsp of each)

4 tsp. of cinnamon or more if you are brave!

In mixer mix ingredients with

1 1/2 to 2 1/2 cups of sugar or brown sugar. (taste your pumpkin, if it is sweet use the lesser amount)

1 heaping TBSP real Molasses (if using white sugar)

2 cups or 16oz. of fresh pumpkin (or canned)

1 cup of oil, (I've used canola, corn, vegetable, sunflower or combos and all work)

1 cup of water

Blend: then add 4 eggs one at a time until well blended.

Slowly add dry ingredients...Do not beat, but mix until blended completely.

(Floured Nuts may be folded in at this time if you wish, or raisins, or both) 

Fill two greased and floured cake pans. (I doubled the recipe in photos)

oldnewgreenredo

I'm still getting used to my new ovens...there are two ovens. I used the conventional Bake oven part for the bread, as I'm still not use to the convection oven for baking.

Bake 350 degrees for 1 hour to an 1 1/4 hours or until a testing stick comes out clean remove and let rest....remove when cool enough to handle the pans. (I used both glass and dark pans and they all baked at the same rate. 1 hr 15 minutes.)

oldnewgreenredo

Keeps for at least a week in the fridge, and freezes very well.

Enjoy---and it's nice to have a gift for a friend or family member!

oldnewgreenredo

Totally Nummy, and make to your own taste. 

If You enjoyed this post please FOLLOW IT in the upper right hand corner, to get just one email of each AD-Free post.

I will post at the following Link Parties, I hope you visit them.

Tuesdays with a Twist

Vintage Charm

Funtastic Friday

Home Matters

Farmhouse Friday

All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.

Thank you for your cooperation,

 Sandi Magle

OldNewGreenRedo

 

Making PUMPKIN BUTTER

Ad-Free Blog

Sandi's Pumpkin Butter. 

Last post was how to PUREE FRESH PUMPKIN. I don't remember where this recipe started, I know it has been tweaked over the years...so I call it my own. I tend to reduce sugar content if possible. With jams you need the sugar to make it thick. With this recipe you can add more sugar if you like, just don't reduce the sugar.

 

oldnewgreenredo

Blending and measuring the Puree.

oldnewgreenredo

Huge pot of puree, pumpkin liquid, sugar and spices. 

oldnewgreenredo

SECRET: STIR, Stir, stir and stir some more.

oldnewgreenredo

It's a long process, look at the bubble, (Bubble-bubble-toil and trouble---always wanted to say that! )

oldnewgreenredo

Since I quadrupled the recipe---

40 cups of pumpkin, it's a slow process. 

I washed and then 'roasted' my jars and rims to 220 degrees.

 Lids are on the stove in a pot of boiling water.

Water Bath is the easiest type of canning. Fill jars, wipe edges clean, seal with hot lids, then put in canner and when it boils, time for 10 minutes. Carefully remove hot jars and cover with towels to cool slowly.

oldnewgreenredo

Here, I'm all ready for the scooping and sealing.

oldnewgreenredo

After they cool, we label them. 

I hand wrote the labels for gifts. I'll probably put cute paper tops on and tie with string!

oldnewgreenredo

Best part is sampling. We had one odd jar that wouldn't fit in the canner, we are using immediately. Whole grain toast and pumpkin butter. NUM!!!

oldnewgreenredo

40 cups of pumpkin--made 16 pints and 12 1/2 pints and 2/3 of the extra pint.

oldnewgreenredo

Long day, and very hot stuff. OLD clothes and splatters everywhere. But that's what kitchens are for.

oldnewgreenredo

Have a 'cuppa' and some spicy pumpkin butter with me! 

Sandi's Pumpkin Butter

Place all ingredients in a heavy pot with lid

10 cups of Fresh Pureed Pumpkin

3 1/3 cups of sugar (1/2 white and 1/2 brown sugars)

1/2 tsp salt

1 Tbsp lemon Juice

1 Tbsp of cinnamon

1/2 tsp of allspice

1 tsp of ginger

1/2 tsp nutmeg

1/2 tsp cloves

1/2 cardamon

Add at the end.

1/2 cup of salted butter

Add Apple juice or pumpkin liquid to get the pot to start boiling. Bring to a bubbling boil, and then lower heat to maintain a slow simmer. Stir frequently to avoid burning on bottom of pot. Cock lid open to allow steam to escape, so the contents will reduce. 

Simmer until the pumpkin is thick and flakes off the spoon. It should be very thick and dark. Another test of consistency is to pour a Tbsp of hot pumpkin on a chilled plate. If no rim of liquid forms around the edge it is ready to add butter. 

Add butter stir until glossy and thoroughly combined. 

Ladle pumpkin butter into hot clean jars, seal and process in rolling hot water bath for 10 minutes, (completely covered). Remove and cover jars with cloth as they cool.

Perfect on toast, in oatmeal, or in pastries. This Will keep in fridge once opened. I store ours upside down. Remember there are no preservatives in the pumpkin butter, it's just pure food.

ENJOY!

What's your favorite Pumpkin Recipe?

Join me at these fine blog parties:

Tuesday Turnabout

Wonderful Wednesday

Friday Favorites

Unlimited Monthly Link Party

All About Home

Over the Moon

#78 Pumpkin Recipes

Grammy's Grid Pumpkin Recipes

Vintage Charm

Love Your Creativity

You're the Star Fall

 PLEASE 

Do not use my photos without my permission and linking back to this post on my blog.

I will read and happily respond to every comment and answer every question.

Thank you for your cooperation, 
Sandi