Happy Thanksgiving to our Great Northern TCers! We raise our cups in salute!
Mmmmm. Pumpkin bread with a cup of sweetly scented FF Darjeeling in the waning light of a Autumnal early evening. Bliss!!
Re: Monday TeaDay 10/12/09 China in your cabinet?
Happy Thanksgiving Canadians!
With all this talk of Pumpkin Bread, I hope someone will post a recipe.
With all this talk of Pumpkin Bread, I hope someone will post a recipe.
Oct 12th, '09, 21:48
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
Re: Monday TeaDay 10/12/09 China in your cabinet?
TD post 30,001!
Happy Thanksgiving "Ohhhh Canada!"
Sencha Premier currently in my cup. I think I figured this one out, came out nice and sweet.
Happy Thanksgiving "Ohhhh Canada!"
Sencha Premier currently in my cup. I think I figured this one out, came out nice and sweet.
Pumpkin Nut Teabread
Per request
1 1/2 c flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp baking powder
1/3 c milk (or water)
1/2 tsp vanilla
6 Tbsp unsalted butter
1 1/3 c sugar, or 1 c. sugar and 1/3 c. packed brown sugar
2 large eggs
1 c pumpkin puree (canned)
½ c chopped walnuts or pecans
½ c semi-sweet chocolate chips
Preheat oven to 350ºF and butter a 9 X 5 inch loaf pan. Whisk together dry ingredients and in a separate bowl combine the milk and vanilla. In a large bowl, beat the butter until creamy. Gradually add the sugar to the butter while beating at high speed. Beat in the eggs, one at a time, then add pumpkin puree and mix in on low speed until just blended.
Add the flour in 3 parts, alternating with the milk mixture in 2 parts. Beat on low speed, or use a spatula or wooden spoon, scrapping the sides of the bowl until the batter is smooth. Add 1/2 c. each of chopped walnuts (or pecans) and semi-sweet chocolate chips.
Place batter into bread pan and spread evenly. Bake for about 60 minutes. An toothpick inserted into the center of the loaf will be clean upon removal when baking is done.
1 1/2 c flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp baking powder
1/3 c milk (or water)
1/2 tsp vanilla
6 Tbsp unsalted butter
1 1/3 c sugar, or 1 c. sugar and 1/3 c. packed brown sugar
2 large eggs
1 c pumpkin puree (canned)
½ c chopped walnuts or pecans
½ c semi-sweet chocolate chips
Preheat oven to 350ºF and butter a 9 X 5 inch loaf pan. Whisk together dry ingredients and in a separate bowl combine the milk and vanilla. In a large bowl, beat the butter until creamy. Gradually add the sugar to the butter while beating at high speed. Beat in the eggs, one at a time, then add pumpkin puree and mix in on low speed until just blended.
Add the flour in 3 parts, alternating with the milk mixture in 2 parts. Beat on low speed, or use a spatula or wooden spoon, scrapping the sides of the bowl until the batter is smooth. Add 1/2 c. each of chopped walnuts (or pecans) and semi-sweet chocolate chips.
Place batter into bread pan and spread evenly. Bake for about 60 minutes. An toothpick inserted into the center of the loaf will be clean upon removal when baking is done.
Re: Monday TeaDay 10/12/09 China in your cabinet?
Thanks, Intuit, it looks delicious! I'm going to make some this weekend.
Re: Monday TeaDay 10/12/09 China in your cabinet?
Yeah that is some tasty-looking bread, Intuit.
As for tea: it's all Chinese all the time for me. But I am increasingly noticing all the gushing claims made about Japanese greens, which will probably be the next tea territory I venture into.
As for tea: it's all Chinese all the time for me. But I am increasingly noticing all the gushing claims made about Japanese greens, which will probably be the next tea territory I venture into.