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Archive for October, 2010

This is going to be  a “quickie”.  Not that kind of quickie silly.  My recipe for pumpkin bread is surprisingly quick and easy. Though since my original recipe makes 30 mini loaves or 10 large ones, I have adjusted the proportions accordingly. The following will make 3 average loaves or 6 mini ones. I usually make the mini ones, then you don’t feel so guilty when you polish one off all by yourself.

Pumpkin Bread  ~ Muffins ~ or Cupcakes

2 cups flour

1 tbsp baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg &  ground cloves

1/2 teaspoon kosher salt

4 cups sugar

1/2 cup canola oil

1/2 cup H2O

6 eggs

1 quart Libby’s canned pumpkin ( Not I repeat NOT pumpkin pie filling)

I do this in a large mixing bowl. Add all the dry ingredients. Make a “well” in the center. Add all the wet ingredients. Stir well. Or use a hand mixer to incorporate. Do not over mix. It activates the gluten in the flour and makes a less tender loaf.

Pour into sprayed and parchment or wax paper lined loaf pans or muffin tins. I do not use cupcake papers. I line the muffin/ cupcake tins with parchment paper to make a little “hat, makes for better presentation.

Bake @350 for 45 minutes for a loaf pan or 20-25 minutes for muffins / cupcakes. It is done when a wooden skewer comes out clean. Allow to cool for 10 minutes in loaf pan & then remove to a rack to finish. Muffins & cupcakes cool completely before filling and frosting. This freezes beautifully as a bread or muffins. Though it never lasts that  long in my house.

White Chocolate Ganache ~

1 lb. quality white chocolate *

2 cups heavy cream

1 tablespoon grand marnier liqueur

Warm the cream over LOW heat. Add chocolate ** Stir to melt. Stir in the liqueur.

Cool completely. I leave mine in a bowl, covered on the counter for at least 2 hours.

To make the filling ~ take the ganache and put  it in a kitchen aid mixer (a bowl with a hand-held mixer works just as well). Slowly beat in 1/2 cup softened sweet butter. That’s it. If it looks too soft, I add 1/2  cup of powdered sugar that has been sifted. ***

Fill a pastry bag w/ the buttercream and pipe into the cupcake from the TOP. You could also split and fill the cupcake. Top with remaining buttercream. Sprinkle with toasted salted pumpkin seeds that have been drizzled with caramelized sugar. Yum!

* I use Hershey’s White Chocolate Chips

** You could also use dark or milk chocolates

*** To make cream cheese icing add 4oz softened plain cream cheese.

Now invite Linus  & Snoopy over and maybe the great pumpkin will make an appearance.

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