ATTENTION CHEFS! We made a mistake in the email newsletter version of the Pumpkin Bread recipe… The first ingredient should be flour, not butter! We’ve corrected it below, so this is the recipe to use. (What would cooking be without the occasional mistake? Thanks for understanding!)
This time of the year, the leaves are turning shades of red, yellow and orange. On our family, it’s time to gas up the car and take a drive through the hills of Southern Indiana to view the beautiful fall foliage, or pack up the family of seven (five girls plus Mom and Dad,) load the horses in the trailer, and drive to Brown County. We would ride for hours riding the trails and admiring the beautiful fall foliage. Fall also reminds me of pumpkins and apple cider, and our family’s favorite fall recipes.
My Aunt use to make the best pumpkin bread. The kitchen would smell so good from all the spices, but the best part was getting to eat a yummy piece of the homemade bread and spending time with my Aunt.
For those of you who love baking, I want to share my favorite Fall recipes for My Aunt’s Pumpkin Bread and My Mom’s Applesauce Cake.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3-6 teaspoons cinnamon, to taste
1 ½ cups pecans, chopped
1 teaspoon nutmeg
2 cups sugar
4 eggs, beaten
1 ¼ cup corn oil
2 cups pumpkin puree
Mix the dry ingredients together. Then gradually add the eggs, oil, and pumpkin. Combine thoroughly. Grease and flour 2 loaf pans, and bake at 350 degrees for 1 hour, or until a toothpick inserted in the middle comes out clean.
4 cups all-purpose flour
3 teaspoons baking soda
4 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons nutmeg
½ teaspoons salt
1 cup butter or margarine
2 cups sugar
3 cups of applesauce
2 cups raisins or chopped dates
1 cup chopped pecans
10 maraschino cherries, cut in half
Preheat the oven to 325. Sift all of the dry ingredients – except the sugar – together with the flour 3 times. Then, separately, cream the butter and sugar, and add the eggs. Add the applesauce and beat well. Next, add the dry ingredients. Finally, put the nuts, raisins, and cherries in a bowl with a tablespoon of flour – then add to the rest of the mixture and combine. Bake in a greased one-piece angel food cake pan at 325 for 1 hour and 20 minutes, or until a toothpick comes out clean.
Please enjoy the recipes and take time for your own Fall memories.
Deb, Customer Service