Recipe Sunday is here!
And the winner of this week's contest
is in the house!!
First the winner of this week's contest. Miz Jessica Laas please step right up and tell me if you want a B&N or an Amazon Gift Card. Congratulations and enjoy the card.
I know that most people think about Thanksgiving when pumpkin bread is mentioned. But in the Brown family we don't save it for the holidays. It might be in some of our marriage vows...I will love, honor, respect and bake pumpkin bread once a month until death do us part.
½ cup butter or soft marjarine
½ cup shortening
(NOTE: I use all butter or even oil if I’m out of shortening)
2 2/3 cups of sugar
2 c. canned pumpkin (one 15-16 ounce can)
3 ½ cups flour
1½ teaspoon cinnamon
1 teaspoon salt
2 teaspoons soda
1 c. pecans (this is optional. I don’t use them very often)
2/3 cup of cold strong black coffee
Cream first four ingredients. Add sweet potatoes. Add dry ingredients alternately with coffee.
This makes 2 loaves and 8 muffins. Or it makes one bundt cake.
Bake at 375 degrees for 1 hour for loaves or bundt cake, 25 minutes for muffins, or until they test done in the center.
Cool 10 minutes before removing from pan.
I have made this into a 9x13 pan and used the rest for muffins. Then I put a Harvest Moon Frosting on the cake.
Harvest Moon Frosting: Combine in double boiler 3 eggs whites, 1 ½ cups of brown sugar, dash of salt and 6 T. water. Cook 7 minutes, beating the whole time with electric mixer, over the boiling water. It will stand in peaks when done. Add 1 teaspoon vanilla. Beat until thick enough to spread.