Cinnamon-y Pumpkin Bread Pudding

Yes, there was twice as much in the dish when it came out of the oven, but it disappeared before I could take a picture. It is that good.

Usually, I am not fond of bread pudding; it's a texture thing, for me. But this recipe is an exception.

Full of cinnamon and pecans and pumpkin, it smells like autumn while it is baking. I love this time of year, so I was happy to pop this in the oven and give it a go.

You can use whatever bread you like (stale bread works best), and leave out the nuts, or add whatever dried fruit you like. It is easily customizable. And a cinch to double or triple, if needed.

Hope you like it! Please let me know, if you do!

Ingredients

1/2 loaf of whole wheat French bread, cubed
3/4 cup of pure pumpkin puree
1/4 cup of butter, melted and cooled
2 eggs
1 1/2 cups milk (whatever kind you like)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

Preheat oven to 350 degrees, placing rack in center of oven.

Fill a 11x9 baking dish to the top with bread cubes, and then empty them into a separate bowl. (This way, you will have the exact amount of cubes that fit your dish and you won't waste any once they are covered with the filling.) Spray the baking dish with cooking spray.

In a large mixing bowl, whisk together everything except the bread cubes. Then add bread cubes and fold to combine well, making sure all cubes are well coated.

Pour into prepared dish and use spatula to spread evenly. Bake for 20-25 minutes, or until firm but springy when top is lightly pressed.

Good by itself, or with a light drizzle of caramel syrup!

Enjoy!

Easy Unleavened Bread

Makes 6 servings

This bread is SO easy to make. It tastes great for breakfast with an all-fruit spread (I've used fig preserves and strawberry spread and my husband said it tastes like a pop-tart), or for lunch and dinner with hummus.

Ingredients

2 cups of whole wheat flour (or whatever flour you like to use)

¾ cup of water

2 tablespoons oil (olive, or whatever kind you like—I used roasted hazelnut once)

1/4 teaspoon salt

Directions

Preheat oven to 475 degrees.

If you have a baking or pizza stone, but it in the oven before heating. If you don’t have a stone, line a baking sheet with parchment paper.

Mix all ingredients together in a medium bowl. It will seem a little dry.

Turn out onto a lightly floured surface and knead for about five minutes, until dough is smooth.

Form into a large ball and divide it in half, then, cut each half into three even pieces. Roll all six pieces into small balls (I know this picture only shows five :).

Working with one at a time, flatten a ball, then roll it out into a thin oval shape. They will be about 7-9 inches long when you are done.

Prick the flattened piece all over with a fork. Place two at a time on a pizza or baking stone. You can get about three onto a baking sheet (don’t crowd them much).

Bake for 5 minutes, or until lightly golden. Watch carefully after baking a couple, as your oven may get hotter and they may bake more quickly.

These are best eaten immediately. But if you want to store them, cool completely on a wire rack before placing in a large baggy. You can make them at night for the next morning, but they don’t stay fresh beyond that.

Enjoy!

Irish Soda Bread

We always make this on St. Patrick's Day, along with Corned Beef and Cabbage. It has a crispy crust and a tender inside. Wrap any leftovers in plastic wrap and store in a sealed baggie.

Ingredients

4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups buttermilk*

Preheat over to 375 degrees

In large bowl, mix dry ingredients with a fork or whisk. Make a well in center, add buttermilk and mix until incorporated.

Turn dough out onto well-floured counter. Dust liberally with flour and lightly knead just to bring everything together well. Do not over-work.

Butter the bottom of a deep-dish pie plate (glass or ceramic, not metal). Gently shape the dough into a ball and place in plate. With a serrated knife, cut a large cross shape on top of loaf.

Bake for 50-60 minutes, or until bread is golden and firm to the touch. Remove from plate and place on cooling rack for 10-15 minutes before slicing with serrated knife.

*Can substitute liquid buttermilk with powdered buttermilk (using the required amount of powder and water to equal 2 cups of buttermilk), or use regular milk soured with one teaspoon of white vinegar per cup.

Cheddar Cranberry Bread

This is a wonderful bread, perfect for the holidays. My "birthday buddy," Mary Stark, gave me the recipe, which I tweaked a little to suit my taste.

Yummy by itself, it tastes great with cream cheese, too!


Ingredients

3 cups sifted all-purpose flour
1 1/3 cups sugar
2 ¼ teaspoon baking powder
1 ½ teaspoon baking soda
Dash of salt
Grated rind of 1 orange (about 2 tablespoons)
Grated rind of 1 lemon (about 2 teaspoons)
1/3 cup cold vegetable shortening (or unsalted butter)
Juice of 1 orange and 1 lemon, plus enough water to make 1 1/8 cups
1 ½ cups shredded sharp cheddar cheese
2 eggs, lightly beaten
1 ½ cups fresh or frozen (raw) cranberries, coarsely chopped
1 cup coarsely chopped walnuts or pecans, about 4 oz. shelled (optional)


Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.

Sift together flour, sugar, baking powder, baking soda and salt. Stir in the orange and lemon rinds. Cut in the shortening or butter until mixture resembles a coarse meal.

In medium bowl, stir together the mixed juices, cheese and eggs. Add to the flour mixture, stirring until just combined (do not overmix). Fold in the cranberries and nuts, if using them.

Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool upright in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.