this fall family recipe calls for canned pumpkin. and i had real live pumpkins. so i cut off the skin, scooped out the seeds, cut into chunks and roasted in the oven at 375 in a light toss of vegetable oil until soft and on the way to a delicious smelling carmelization.. then i pureed. the puree is so yummy on its own. i was making all those soups at the same time and couldn't help but think about pumpkin puree, coconut milk, lemongrass and ginger cooked together into soup...
this quick bread is super easy, and this is the big batch formula: in a big bowl- 5 1/4 c. ap flour, 4 1/2 c. sugar (that's why its GOOD, or use 2 1/4 c. honey and it still would be GOOD), 3 tsp. baking soda, 3 tsp. cinnamon, 1 1/2 tsp. salt, 1 1/2 tsp. nutmeg, 3/8 tsp. ground cloves- and i also added a nice big pinch of ground cardamom. then in a smaller bowl- 1 1/2 c. butter, 3 c. pumpkin puree, 3 beat up eggs, 1 c. water- and i added lemon zest. mix wet into dry and pour batter into greased bakery dish. bake at 350.
yummmmmmmmmy
ReplyDelete