Well, Hello!It is that wonderful time of year when the leaves change to yellow, red, and orange, and the night air becomes crisp. It is also the season of pumpkins, and oh, how I love pumpkins. There is a charming little church that sells pumpkins in my town (as they have done for as long as I can remember). The baking pumpkins at the church are cheap and the selection is plentiful, which is the perfect excuse to bake all things pumpkiney. Either use fresh pumpkin (as I did), frozen pumpkin from last season, or canned pumpkin. In this entry I will share the recipe for Pumpkin bread with whiskey sauce. Enjoy~
Cooking a Pumpkin
- Cut the pumpkin in half and scoop out the seeds and goo (technical term).
- Place the pumpkin inside-down on a baking sheet and bake in the oven at 350 degrees F until soft. By "soft" I mean a fork should be easily poked into the pumpkin.
- Once cooled slightly, scoop the delicious pumpkin meat out of its now-squishy shell and use in whatever way you desire.
Pumpkin bread with whiskey sauce
2 eggs beaten
1/2 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla
1 1/2 cup flour
2 tablespoons ground flax
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pureed pumpkin
Preheat oven to 350 degrees F. Butter whatever pan you choose to use. I used one medium loaf and two small ones, but this recipe would also work for muffins (cooking time 25 min.) or one large loaf (cooking time 45 min.).
- Combine eggs, oil, honey, and vanilla in a bowl, set aside.
- Use a large bowl and mix flour, flax, spices, and baking powder and soda.
- Add wet ingredients to dry ingredients, stir until jut mixed. Stir in pumpkin.
- Pour batter into desired pan.
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/4 cup bourbon
Begin this process with a saucepan.
- Over medium heat, bring cream to a boil.
- In a separate bowl whisk water and cornstarch together, then add to cream while whisking continuously.
- Allow to simmer for a few minutes, whisking all the while to avoid burning.
- Remove from heat and stir in sugar and bourbon.
- Cool to room temperature before use.
Bread recipe adapted from a recipe in "Rodale's Basic Natural Foods Cookbook"
Sauce recipe found online, credit given to "Commander's Palace Restaurant"
I will continue the pumpkin journey with the Pumpkin cupcakes with chocolate-chips and cinnamon icing recipe in my next post.
Tata for now,