October 16, 2013

The Maine Ingredient: Make the most of pumpkins’ spell in the spotlight

The temperature has dropped and now everyone craves pumpkin-flavored everything.

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

4 eggs

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:chefannie@mainewindjammer.com

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