Pumpkin Fruit Bread

Well, I know this sounds like a strange recipe for mid-February and you might think it better suited for a fall afternoon, but really how can you go wrong with a thick slice of sweet bread with your morning cup of 'jo. This recipe is so easy and it makes two loaves which means some for me and some to pass along. Just as with my carrot cake, I like to add chopped crystallized ginger to the recipe.

The ginger works well with the other typical baking spices of cinnamon, nutmeg and cloves and I think the moist chewy nuggets of ginger offset the crunchiness of the nuts. No need for a spread of any kind, this bread is delicious on its own.

yours in baking-
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Pumpkin Bread  (2 loaves)

2 cups sugar
1 cup vegetable oil
3 eggs
1 16-ounce can cooked pumpkin
2 cups all-purpose flour
1 cup white wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
3/4 cup chopped crystallized ginger
3/4 cup chopped walnuts OR pecans
1/2 cup dried cranberries (optional)

In large bowl, beat together sugar and oil. Add eggs and beat until well mixed, then do the same for the pumpkin. Sift dry ingredients together in a separate bowl and then add to the pumpkin mixture. Stir until moistened. Fold in ginger and nuts (and cranberries if you are using them). Spread batter evenly between two greased standard loaf pans.

Bake at 325 degrees for ~ 60 minutes or until toothpick inserted in middle comes out clean. Let cool in pans for about ten minutes before removing from pan.

Maple Carrot Cake Recipe

Cake
2 cups unbleached flour
2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. salt
1 cup pure maple syrup(I use Grade B)
1 cup sugar
1/2 cup vegetable oil
4 large eggs
4+ cups of grated carrots
1/2 cup chopped crystallized ginger
3/4 Cup chopped pecans
1/2 cup shredded coconut(optional)



Sift dry ingredients into medium bowl.
In large bowl, whisk syrup, sugar and oil together. Then beat in eggs, one at a time. Grdually add dry ingredients, then carrots, ginger and pecans.

Spread batter in 2 greased and floured cake pans(8 or 9 inch) and bake at 350 on the center rack for 38-45 minutes. You know your cake is done when the top springs back when you touch it.


Let cakes cool in pans for ~10 minutes before removing cakes. Don't worry if a few bits of the ginger stick to your cake pan...they make for excellent snacking!

Frosting
2 to 3 cups of confectioner's sugar
1 8 ounce package of cream cheese, softened
4 TBS. softened butter
2 tsp. pure vanilla extract
1/4 cup of pure Maple Syrup, as needed

Using electric mixer, beat cream cheese and butter together until smooth, add sugar and vanilla and continue to beat, slowly adding maple syrup until desired consistency. I like it pretty soft, myself.

Frost your cake and enjoy!

Chocolate Cupcake Recipe

"The Cooks'" Ultimate Chocolate Cupcakes with Ganache Filling (Makes 12 cupcakes)

Ganache Filling

            2             ounces good quality bittersweet chocolate, chopped fine

            ¼             cup heavy cream

            1             tablespoon confectioners’ sugar

Chocolate Cupcakes

            3             ounces good quality bittersweet chocolate, chopped fine

            1/3           cup (1 ounce) Dutch-processed cocoa

            ¾             cup hot coffee

            ¾             cup (41/8 ounces) bread flour

            ¾             cup (5¼ ounces) granulated sugar

            ½             teaspoon table salt

            ½             teaspoon baking soda

            6             tablespoons vegetable oil

            2             large eggs

            2             teaspoons white vinegar

            1             teaspoon vanilla extract

          

1. For ganache filling: Place -chocolate, cream, and confectioners’ sugar in medium -microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. For cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line -standard-size muffin pan with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

Frosting Recipe

My frosting recipe is a bit "off the cuff". I start with a stick of softened butter, put in a large spoonful of Marshmallow Fluff, (not marshmallow creme) and beat until combined. I then put in 2-4 cups of confectioner's sugar and a bit of milk (or cream, if I have it on hand.) I like to divide the frosting into two parts at this point and give them each their own distinct flavor. (My daughter Caroline did this for a Christmas Eve treat this year and it was terrific.) 

Some options are:
peppermint extract (decorate with Andes peppermint crunch)
coconut extract  (decorate with toasted coconut or shredded sweetened coconut
espresso powder (decorate with an chocolate covered espresso bean)
orange extract (decorate with a piece of candied orange peel)