Saturday, March 8, 2014
By Anne Mahle
(Continued from page 1)
Makes 12 biscuits.
PUMPKIN BOURBON BREAD
I often will make this for a special afternoon tea for a friend, and if I’m making it for my girls, I often substitute orange juice for the bourbon. This bread freezes beautifully. Eat one; save one for later!
2/3 cup unsalted butter, softened (extra for the pan)
22/3 cups sugar
2 cups (16 ounces) pureed pumpkin
2/3 cup bourbon or bourbon vanilla
31/3 cups all-purpose flour (extra for the pan)
2 teaspoons baking soda
11/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 cup currants or raisins (optional)
Preheat the oven to 350 degrees. Butter and flour 2 loaf pans. Cream the butter and sugar together. Add the eggs, pumpkin, bourbon/juice and mix thoroughly. Sift the dry ingredients into the bowl and stir until just mixed. Pour the batter into the loaf pans and bake for 50 minutes to 1 hour or until the bread springs back when lightly pressed in the center and a toothpick comes clean when inserted. Let cool for 5 to 10 minutes in the pan and then turn the pans gently upside down to release the bread from the pans.
Makes 2 loaves.
Anne Mahle of Rockland is the author of “At Home, At Sea.” She can be reached at:email@example.com