Tuesday, October 21, 2014

The Little Mouse and the Medium Sized Loaf of Pumpkin Bread

Many of my kids' favorite bedtime picture books featured adorable furry mice.

  

With all the changes around here, I'm feeling quite nostalgic for those simple cuddly times, so today's blog post will also feature a story with an adorable furry mouse.


Nibble, nibble little mouse.
On all the stuff outside my house.

Sugar and Spice Pumpkin Bread | Cheesy Pennies
But if you touch this pumpkin bread


I'll feed you to this monster head.

The End.

Too dark? Not bleak enough for today's jaded three year olds?
I can't decide.  At least not without therapy.

I do know that this moist, sweet and spicy pumpkin bread is just right for everyone.  

Sugar and Spice Pumpkin Bread Sliced | Cheesy Pennies



Sugar and Spice Pumpkin Bread

by Sharon Graves
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
This is my go-to recipe for this fall favorite, and it never disappoints. Something about the whole wheat flour makes it a bit darker and heartier than most other versions, and it is a little extra sweet and spicy. I was skeptical about the raisins at first, and now I can't imagine eating it any other way. They're fantastic.
Ingredients
  • 4 eggs
  • 2 c. sugar
  • 1 c. brown sugar
  • 1 c. vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 2 c. whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1 tsp. freshly ground nutmeg
  • 3/4 tsp. ground ginger
  • 2 c. raisins (I use Trader Joe's Raisin Medley mix)
  • 1 c. chopped pecans or walnuts, optional
  • 2-3 tsp. sugar to sprinkle over the top before baking
Instructions

Generously butter/oil a Bundt pan or two 9x5x3 loaf pans and set aside. Preheat oven to 350.


In a large mixing bowl, beat the eggs lightly with a whisk until frothy. Whisk in the sugars, then add the oil and whisk again until smooth and combine. Add pumpkin and whisk again.


Place whole wheat flour, cinnamon, nutmeg, salt, baking soda and ginger in a sifter or a strainer, and sift over the pumpkin mixture. Discard any wheat germ left over in the sifter (shouldn't be more than a spoonful or two).


Using a large spoon or spatula, mix until no traces of dry ingredients remain. Gently stir in the raisins and nuts, if using.


Transfer batter to your prepared pan(s), and use the spoon to level out the batter. Sprinkle the extra sugar on top.  The sugar will form into a delicious crispy layer when the bread bakes.

Bake for 65 minutes (loaf pans) to 75 minutes (Bundt pan) or until a toothpick inserted in the center comes out clean. Cool in the pan for at least an hour, then turn out on racks to cool completely.


The bread will be quite moist and dark, even when cooked through. 


 It keeps extremely well.




Seriously, dude.  Don't even think about it.


He's a very light sleeper.

4 comments:

  1. Such a good story and a delicious recipe. I think I will try your recipe tonight. The baking here is a bit out of hand. Our friend Stuart just showed up with about 50 pounds of just-picked Fuji apples from Cuyama and I have been crafting apples pies while working. Why not a bit more baking?

    ReplyDelete
    Replies
    1. Talk about your nice problems to have! Yum!!!

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  2. That mouse just made my day. It's like it WANTED you to photograph it.

    ReplyDelete
    Replies
    1. We do live in LA. He probably had professional headshots available as well.

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