Tag Archive for bread

Spiced Pumpkin Bread

On Halloween two of my friends gave me all the pumpkin meat from their Jack-o-Lanterns and I got to make some pretty yummy bread and soup.

Here’s the spiced pumpkin bread recipe I used from a local church’s community cookbook, courtesy of LeAnne Sims using real pumpkin:


3/4 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons molasses
2/3 cup orange juice
2 cups pumpkin
3.5 cups self rising flour (if using all purpose, add 1 teaspoon each of baking soda and baking powder, and 1 1/4 teaspoon of salt)
1 teaspoon ground cloves
1 teaspoon cinnamon
1.5 teaspoon vanilla- I actually forgot to add this to my recipe and it was super sweet and flavorful without it.
1 cup chopped pecans


1) Using a mixer, beat butter until it’s “fluffy.”
2) Gradually add sugar, mixing well after each addition.
3) Add eggs one at a time, beating well after each addition.
4) Add molasses, orange juice, and pumpkin, mix well.
5) Add flour, salt, cinnamon, and cloves. Mix until just blended.
6) Add vanilla and nuts with spoon, spoon batter into greased and floured loaf pans.
7) Bake at 350 degrees for 50-55 minutes or until wooden pick, when inserted into the center, comes out clean.
8) Cool 10 minutes in pan, then remove to wire rack to cool completely.

Savory Molasses Cornbread

Savory Molasses Cornbread


* 2 cups cornmeal

* 1 cup unbleached all-purpose flour

* 2 teaspoon baking powder

* 1/2 teaspoon salt

* 1/3 cup oil (I use coconut oil)

* 2 tablespoons dark molasses

* 2 cups milk

* 2 teaspoons apple cider vinegar (or regular vinegar)

Easy to follow instructions:

Preheat oven to 350, spray your muffin tin or cornbread tin to make it non-stick.

In bowl A, whisk together the soymilk and the vinegar and set aside. When you add vinegar to milk you are creating buttermilk. You do this step first so the vinegar has time to sit and work its magic on the milk. So, if you have buttermilk on hand feel free to use that instead.

In bowl B, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Now add the oil and molasses to the milk. Wisk until well blended.

Make a well in the center of the dry mixture and pour in the wet mixture. Blend together until moist. Pour batter into the baking pan/muffin tins and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.

yields: 15 muffins


Home Slice Pizza

I have always had a love for making bread. This pizza dough I have found on FabulousFoods.com by Mitch is by far the best. It’s great. I’ve even stuck it in the fridge over night and used it later. Here’s Mitch’s recipe. Sometimes I roll the crust over and make it with cheese stuffed inside.

I like to make a pesto instead of using pizza sauce. I usually choose fresh basil from the garden, walnuts, and olive oil. You can find basic pesto recipes online. Basically you take your ingredients and chop them in a food processor. Sometimes I substitute the various nuts or herbs for what I have available. I’ve used sunflower seeds, pumpkin seeds, and mint before. They’ve all turned out lovely. After making the pesto, apply the paste evenly onto the pizza.

Toppings I love:

eggplant (I usually bake some eggplant for 30 minutes prior to adding them to the pizza.)

black olives

artichoke hearts

sundried tomatoes



mozzarella cheese, freshly grated

Follow Mitch’s instructions for baking and such.