I’m not sure why The Great Spirit in the Pie has it in for me, but I always manage to screw something up when it comes to baking. Most of you have, no doubt, tasted something great from my oven, Unfortunately, for every happy ending there are probably 15 flops.
Sure, everyone has had some sort of problem with a fancy fold-in-the-whipped-egg-whites kind of project. But today’s adventure was pumpkin bread. No yeast to turn out dead. No egg whites to slump over. Just basic yummy things like butter and sugar, flour and spices, canned pumpkin for heaven’s sake!
Oh, did I say spices? I always buy my spices in bulk at PCC because they are amazing and it is sooo much cheaper than a whole bottle of something. Long long ago I restocked my ground ginger, which I rarely use. Normally, fresh will do just fine. Baked goods, however, usually require powdered versions of spices.
This recipe had the usual cinnamon, along with other “holiday” spices like cloves and nutmeg and a bit of ginger. I’ll admit, I knew something was off the second I unscrewed the cap. Knew something was seemingly off as I scooped up that 1/2 teaspoonful (I was doubling the recipe to save time). That something kept gnawing at my mind as I thoroughly incorporated those spices into the mix.
Called my friend, the pumpkin bread master. “Uh, does your ground ginger smell a lot like garlic powder?” “Hmm,” she replied, “No, it smells a lot like ginger.” Nuts!
Long long ago when I restocked that ginger, I must have also restocked my garlic powder. They are identical in color. But oh so different in taste, especially in something meant to be sweet.
The funny thing is, no one seems to notice. I mean, I can’t get past the knowledge that the pumpkin bread has garlic powder in it. I’m sure I can smell it. But the bread is disappearing none the less. Happy accident? I think not. But I guess it wasn’t too big of a flop!
“Spiced Pumpkin Bread”
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger (careful, now)
1/4 tsp cloves
1/2 c (1 stick) butter, softened
1 c sugar
2 eggs
3/4 c canned pumpkin
3/4 c chocolate chips
3/4 c chopped walnuts
Preheat the oven to 350. Grease one large or three small loaf pans; set aside.
In a medium bowl, sift together the flour, baking soda, salt and spices.
In a large bowl using an electric mixer, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, blending well after each addition. Add the pumpkin and blend well. Stir in dry ingredients with a spoon; do not over mix. Stir in the chocolate and the nuts if using.
Spoon batter into the pan and bake for one hour or until a toothpick comes out clean. If necessary, tent the pans with foil. Remove from pan and allow to cool on a wire rack. Great with a little cream cheese.
Farmer’s Markets around the area have been open for about a month now. But produce in May is usually on the light side. No peaches or cucumbers yet. Strawberries aren’t quite here. Tomato plants are just starting to flower. Spring produce is all about the color green. Peas are choice right now. The English shell [...]
You’ll have to forgive me if this is a bit incoherent. It’s almost 10 p.m. and I’ve been up since 6 o’clock this morning. Since this is my husband’s night for class, I was a single mom tonight. After reading numerous Dr. Seuss books in my bed with all three kiddos (I could hardly talk [...]
Kirkland bladesmith and Epicurean Edge owner cuts to the chase on all things “knife.” SURGERY, RATATOUILLE and a man’s smooth chin all have something in common — they are made possible by a razor sharp edge. Blades have come a long way from the flint knives of our cave-dwelling ancestors. Stone and bone gave way [...]
Originally posted on January 11, 2011 on Kirkland Patch By Julie Arnan | Email the author | January 11, 2011 Remember the old Disney cartoon where Mickey is floating through the air, drifting on a current of smell, the cooling pie on the window luring him by the nose? A similar phenomenon is occurring in downtown Kirkland. On [...]
Sundays have long been a creative day for the kitchen. I remember the giant roast beef and potato lunches of my childhood. I don’t know how my mom could spend such a busy morning at church (sometimes teaching Sunday School–always in the choir) and then come home and prepare such a feast! And we usually [...]
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