PUMPKIN BREAD – Susan Saltzgiver Designs
Here is an Autumn Recipe from Susan Saltzgiver. She offers alternatives since the 1 pound coffee cans are no longer in use. 
Susan also added this suggestion:
To make the most moist and best Banana Nut Bread we have ever eaten -
Substitute bananas (the more ripe, the better – wonderful way to use up those overripe bananas no one wants to eat) for the pumpkin, and add one cup chopped nuts (gently fold in , DO NOT beat) to the batter at the end, before putting it into the cans to bake.
Tink
TheArmchair Chef.com
*When I dream, I cook and bake like an artist!*
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| Pumpkins can be used for many things besides pies, although those rate very high with our family. We like to use fresh neck pumpkins (they have a much better ‘meat’ to seed ratio) which are available in the fall. We peel and shred them through an electric vegetable shredder (they cook faster if shredded). Cook the shredded mass in a large kettle with a lid (5, 6, 8, and 10 quart kettles have been used according to the amount of pumpkin available) over low heat with only a little water to start the cooking process. Cook until soft. Occasional stirring or turning over in the pot is necessary for even doneness. The cooked pumpkin is measured into usable amounts, processed through a blender or food processor to desired consistency, used fresh as needed, and the excess is frozen in recipe portions for future use (generous measurements are allowed to use up any leftovers). The freezer bags or containers are marked as to the contents and measurements inside. The following recipe was found in a newspaper many years ago and was listed as by Mrs. Virgil Marshall. The presentation of the round loaves always brings attention to it.One pound coffee cans are no longer available, and plastic wrappers that look like paint must be removed before the cans are placed in the oven, but the recipe is very good. Use more cans and adjust the baking time.
These make unique gifts when wrapped with colored cellophane or Handi Wrap. If the wrap is placed under the flat side (bottom) and both ends are pulled together at the top, a bow may be added there, the loose ends may be ‘fluffed’ out, and the loaves are in a nice presentation, ready to be given. Serving suggestions: Slice into rounds (rounds may be cut in half) and provide spreadable Philadelphia Cream Cheese or I Can’t Believe It’s Not Butter (or similar tub margarine) to be spread onto it (by the partaker) for a festive final touch. My children always welcomed this as a snack any time of year – not just during the holidays. |
| Ingredients |
| 3 1/2 cups unsifted Gold Medal or Pillsbury flour 2 tsp. Arm & Hammer baking soda 1 1/2 tsp. Morton salt 1 tsp. McCormick cinnamon 1 tsp. McCormick nutmeg 3 cups Domino sugar 1 lb. (2 cups) solid pumpkin (if using canned pumpkin, be sure it is just pure pumpkin and NOT pumpkin pie mix) 1 cup Wesson corn oil or canola oil 2/3 cup water (or juice off the pumpkin) 4 eggs 1 cup chopped walnuts (optional) |
| Step by Step???????? |
| Preheat oven to 350 degrees 1) Thoroughly stir together in a large mixing bowl: 3 1/2 cups unsifted Gold Medal or Pillsbury flour 2 tsp. Arm & Hammer baking soda 1 1/2 tsp. Morton salt 1 tsp. McCormick cinnamon 1 tsp. McCormick nutmeg 3 cups Domino sugar2) Gently beat in medium mixing bowl: 1 lb. (2 cups) solid pumpkin (if using canned pumpkin, be sure it is just pure pumpkin and NOT pumpkin pie mix) 1 cup Wesson corn oil or canola oil 2/3 cup water (or juice off the pumpkin)3) Add to the liquid mixture one at a time, beating well: 4 eggs4) Add: 1 cup chopped walnuts (optional) 5) Make a ‘well’ in the center of the flour mixture. 6) Add pumpkin mixture and stir just until flour is moistened. 7) Turn into three greased and floured tall coffee cans (takes four since cans are smaller now – make sure labels are removed if not painted cans – may use loaf pans, but round shape will be lost). 8 )Fill cans about 2/3 full.9) Bake in pre-heated 350 degree oven until cake tester inserted in center of bread comes out clean – 1 hour or more. (May take 60-90 minutes – timing depends on wetness and/or coldness of pumpkin. Smaller cans take less time to bake, too.)Makes 3 (4) cans. |
| Susan Saltzgiver Designs |
| Stitching of counted cross stitch designs became my favorite pastime many years ago. However, I found that I was altering the designs with increasing frequency – colors, additions, changes. Finally in 1994, I began designing my own designs when I wanted to stitch a mermaid scene for my fisherman enthusiast husband and I could not find just the right design. That original design was created using pen and ink on a final total of 16 paper graphs (many more were used and discarded as numerous changes were made) and took 5 years on and off to complete. I have been creating my own designs since 1994.My design, “Memories of Parenthood”, won the People’s Choice Award at the 3-day Creative Arts and Textiles Show in Lancaster, PA, in September, 2001. It was voted on by all show attendees (who were cross stitch enthusiasts, so had some experience in choosing cross stitch designs). It is a working clock that uses designs instead of numbers. It may be seen on my website.It was at the Lancaster show that I personally met Teresa Wentzler. She looked at my book of designs and said the designs were very marketable. I was thrilled – and hooked to become a ‘counted cross stitch designer’.Now, I have created many, many designs, and the ideas for new designs keep coming. They may be seen on my website.Susan Saltzgiver Designs http://www.SusanSaltzgiverDesigns.com |