Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Pumpkin Bread December 26, 2016

Filed under: Breakfast,Gluten Free,Pumpkin,Quick Breads — lewissisters @ 5:21 am

Hi guys!
Here is a recipe we have been making for as long as I can remember at Christmas time. We have passed it out as neighbor and family gifts because it is so delicious!

This recipe says “Christmas!” to my family. We always have this bread for breakfast on Christmas morning, along with, Relief Society Potatoes https://lewissisters.wordpress.com/?s=funeral+potatoes ham and fruit. We love to top our bread with butter; this bread is wonderful gluten free or regular.

This recipe comes from the Betty Crocker Cookbook; I have no idea how many editions of that book exist, but when I searched online for the recipe a different one came up. So my guess is the recipe is only found in hard copy if you have the book; that is until now!

A word about the bread, if you make a double batch, it will take a very large bowl and if you have a smaller stand mixer, the batter won’t fit; however, a single batch of bread will fit just fine in your stand mixer. One more thing, if you use the disposable bread pans, you will get a lot of bread for your money, we use a combination of regular sized disposable bread pans and Minnie disposable bread pans when we make our bread.

I hope you try this recipe next fall, or Christmas, or make it right now before you make your New Year’s Resolutions. 🙂

Merry Christmas and Happy Holidays!

 

 

Pumpkin Bread

 

From the Betty Crocker COOKBOOK

 

2/3 cup shortening

2 and 2/3 cups sugar

1 (15 oz) small can pumpkin

2/3 cup water

4 eggs

3 and 1/3 cups flour (gluten free)

2 tsps baking soda

1 and 1 half tsps salt

1 half tsp baking powder

1 tsp ground cinnamon

1 tsp ground cloves

 

Directions:

 

1. Mix shortening and sugar in a large bowl. Add eggs, pumpkin, and water and mix until blended. If you use a stand mixer, use the paddle attachment.

2. In a separate bowl, mix the flour and spices together. Then, add dry mixture to the pumpkin mixture and mix together until mixture is blended. If you want, you can just add the dry ingredients on top of the wet and mix it in; it is much easier and saves a bowl from being washed.

3. Pour into greased disposable loaf pans big and small. Fill pans ½ or 2/3 full.

4. Bake at 350 for 1 hour and 10 minutes, or, until a toothpick inserted comes out clean.

5. Cool on cooling racks and store wrapped in saran wrap in the refrigerator. We love to top our bread with butter.

 

Enjoy!

 
 

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Cranberry Bread December 4, 2016

Filed under: Breakfast,Gluten Free,Quick Breads,Snacks — lewissisters @ 5:30 am

Hi guys!
I had no plan to post a recipe this month; allowing all of us time to enjoy the holidays, but “‘tis the season for cranberries”! I found a festive quick bread in my recipes and simply had to share it with you all! This recipe comes from one of my mom’s ward cookbooks; it is a recipe for cranberry bread.

I like the fact that this recipe is one you can make entirely by hand, no need for your mixers. You know me, I also love quick breads! The verdict on this bread is an interesting one; the bread is great but I had a couple difficulties with it.

First, the bread was too moist so it did not come out of the pan all the way; some of the bread stuck to the pan. The picture looks funny, or as I like to call it, rustic and homemade.

Second, if you cannot find fresh/frozen cranberries at your grocery store, you may decide to use jelly, like me. However, I must caution you to not use the entire can like I did; this made the bread way to moist. I would suggest maybe half a cup or one cup at the most if using jelly. If you are using regular cranberries use the full amount. Once again, the bread is delicious; do not be afraid to try it.

Happy holidays from us to you!

 

Cranberry Bread


1 cup sifted flour (gluten free plus 1 Tbsp)

1 cup sugar

1 and 1/2 tsps baking powder

1 tsp salt

1/2 tsp baking soda

¼ cup butter, softened

1 egg

1 tsp grated orange peal

¾ cup orange juice (I bought orange juice in a bottle to be sure I had enough)

1 and 1/2 cups craisins

1 and 1/2 cups fresh or frozen cranberries chopped (I used cranberry jelly with whole berries in it because my grocery store did not have fresh or frozen cranberries)

 

Directions:

1. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Using a pastry cutter, cut in butter until mixture is crumbly. (This can take three to five minutes by hand; it is very fun to do this way).

2. Add egg, orange peel and orange juice at once. Stir just until mixture is evenly moist.

3. Fold in cranberries and craisins that have been mixed with 1 Tbsp flour, this helps the fruit not to fall to the bottom of the loaf of bread. Spoon into a greased 9-5-3 inch loaf pan.

4. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center comes out clean.

 

Enjoy!