Pumpkin Bread

I created a new version from my original Pumpkin Bread recipe which was published in my cookbook.  I’m always trying to add a new twist on my recipes, making the kitchen more fun and fresh.  I’d like to share this one with you.

Cream in a mixer

1 – 8 ounce cream cheese
1 – stick of butter
2 cups of sugar

After you have creamed the above add

4 eggs one at a time beating well after each addition

Add and mix well

1 teaspoon salt
2 teaspoons baking soda
1 can 15 ounce of pumpkin
2 teaspoons of cinnamon
1 teaspoon cloves
1 teaspoons of all spice
1 teaspoon ginger
½ teaspoon nutmeg
2 teaspoons of vanilla
3 cups of flour

Prepare 4 loaf pan 7 1/2 X 3 3/4 X 2 1/4 spraying with a non-stick coating.

Bake in a 350 degree oven for 30 minutes.  Check the bread with a toothpick and please do not over bake.  If the toothpick comes out clean, definitely take it out immediately. If the dough is wet on the toothpick, bake for another 5 minutes.  If there is some moistness on the toothpick, take it out of the oven.  The pumpkin bread should continue to cook, making it moist and delicious.

These bread loaves are moist and flavorful with a cake texture.  So many breads are made with too much flour and not enough spices for flavoring.  Enjoy with a cup of coffee or indulge on a weekend and add some Bailey’s Irish Cream to your coffee.  The holidays are here so make yourself feel extra special!

Sending my Thanks during this time of Thanksgiving!

Hello!  I would like to take this time to express my appreciation for my followers, following me for over a year.  Since my start of the food blog I have an array of followers, and you know who you are.  I  have enjoyed entertaining you!  I want to send a warm thank you;
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I appreciate you have found my food blog, enjoy!

Kindly,

Sandy Pontello

Pumpkin Scones/Sweet Potato Cakes

What does this title define?  Well I started creating Pumpkin Scones and yikes, OMG, I had no canned pumpkin in my pantry!  So to substitute, I used a can of Sugary Sam Mashed Golden Sweet Potatoes.  Either will do, these are delicious!

2 cups all-purpose flour

1/3 cup light brown sugar
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold salted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3  cup buttermilk
2/3 cup  canned pure pumpkin (make sure there are no spices or sugar added with the canned pumpkin)
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees . Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture, I prefer using my hands. The mixture should look coarse. Stir in the raisins and pecans. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then work the dough into a circle, 1/2 “ thick .  I used a biscuit cutter and made round scones.  Make sure the dough is thick, about ½” thick.  Place the scones on the baking sheet lined with parchment paper. Brush the tops with melted butter.

Bake for 20 minutes, testing with a toothpick indicating dough has been cooked through.

Transfer to wire rack to cool and enjoy.  Indulge and enjoy on a Saturday or Sunday morning.  Make it even more special, grab a bottle of cold Champagne,  measure 2 jiggers of fresh squeezed orange juice and top off with an exceptional bottle of Champagne.  Always find a way to make fun with any moment you can.  Life just passes us by so quickly.   Make the memories now!