Showing posts with label pumpkin recipes. Show all posts
Showing posts with label pumpkin recipes. Show all posts

Wednesday, November 11, 2009

Coffee Can Pumpkin Bread

I love the Iron Chef show! But I'd be hard pressed to decide if my
favorite episode was the one featuring the secret ingredient squid or
the one about beer. It's a tough call and probably depends upon the
sort of day I'm having. Either way, I think it's a hoot that we're
trying it here in our own squashy way with pumpkin!

My friend Erin shared this bread with me
last year and I positively swooned over it. Seriously,
the can had to be forcibly removed from my hand
so that someone else might get a chance to
taste it.

Now, I've said before that I believe the
best gifts are edible. Well, with the holidays
roaring up on us, this food gift is definitely on
the top of my give and receive list, as in I like
to give it and receive it!

This bread is a dense salty sweet quick
bread that fills you up without making
you feel overly full. That is unless you're
like me and try to eat a whole can in one
sitting. It is indeed a wonderful
comfort food.

Coffee Can Pumpkin Bread

3 cups organic flour
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 1/2 tsp salt
2 tsps baking soda

Sift together into a big bowl.

1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs

Stir together the oil, water, pumpkin and
eggs in another large bowl, then slowly mix
in the dry ingredients until well blended.
Divide evenly into 3 one pound coffee cans that
have been coated with grease and flour (I only
had two on hand so I used one loaf pan, too).
Bake at 350 for one hour.

(Mine took five minutes more). Cool for
fifteen minutes. Run a knife blade around the
edge and the
bread should pop right out. I like
keep it in the can (handy storage) and just
slice off pieces as needed

Once it is completely cool, you can gift wrap the can
and put a bow on top. It is quite the festive gift!

Happy Iron Chef Pumpkin Week, Everyone!

Jenn McKinlay

March 2010

aka Lucy Lawrence
Sept 2009

April 2010


Keep those suggestions for our next secret ingredient coming and you,
too, could win like out blog follower Molly Ebert. Her secret ingredient will
be revealed next month. So, stay tuned and all will be revealed...

Special thanks to our other followers for their suggestions. I especially enjoyed
Marilyn's raisins and Jessica's cannellini! What will our followers think of next?

Saturday, November 7, 2009

Mystery Lovers Kitchen Presents PUMPKIN!

Welcome to our very first Iron Chef Week! Each day this week, we're cooking up a dish using our secret ingredient, which is . . . pumpkin!

NOAA Photo

If you entered our Iron Chef contest, stay tuned and check back. One of you has won a $25 gift card to Williams-Sonoma. The winner will be announced soon, along with the next mystery ingredient . . .

In the meantime, I'd like to give a special shout out to those of you who suggested secret ingredients, especially Grace for suggesting cardamom, a wonderful spice which I think is vastly underused and it's certainly the time of year for it, and to Wendy for suggesting smoked paprika, one of my favorites!

And now (drum roll here) --


This is actually a simple recipe. The only difficulty is timing if you wish to serve it hot, but I actually prefer it cold. It's not as pretty when it's cold, but oh -- does it taste good. I started with a simple pumpkin souffle, which came out fine (you'll notice some optional ingredients) but it lacked spunk. In fact, it tasted remarkably like pumpkin pie without the pastry. So I went back to the drawing board and added a few items to spark it up. It bursts with flavor, and is best served with the bourbon cream. In fact, you may find yourself looking around the kitchen for other excuses to eat the bourbon cream!

4 tablespoons sugar
4 egg whites
1 29-ounce (large) can pumpkin
1 14-ounce can sweetened condensed milk
3/4 cup apple butter (optional)
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons orange liqueur (optional)
3 tablespoons crystallized ginger, chopped fine (optional)
1/8 teaspoon cream of tartar

2 mixing bowls
1 souffle dish

1. Place the egg whites in a mixing bowl and set aside.

2. Preheat the oven to 375.

3. Butter the souffle dish and dust with 2 tablespoons of sugar (like you would flour a cake pan).

4. In the other mixing bowl, combine the pumpkin, milk, apple butter, cinnamon,
ginger, nutmeg, salt, lemon juice, orange liquor, and crystallized ginger. Mix thoroughly.

5. Beat the egg whites with the cream of tartar. When they begin to hold a shape, add the remaining two tablespoons of sugar, and beat until stiff and glossy but not dry.

6. No matter how hurried and tempted you might be, do NOT mix the contents of the two bowls with an electric mixer. Spoon about 1/3 of the egg whites into the pumpkin mixture and stir gently to lighten. Add the remaining egg whites and combine gently.

7. Pour into the prepared souffle dish and bake 40-45 minutes.


1 cup whipping cream
3 tablespoons bourbon
3 tablespoons dark brown sugar

Beat the whipping cream until it begins to take shape. Add the brown sugar and bourbon slowly. Beat until thoroughly combined. Serve with Pumpkin Souffle´!


~ Krista

If you have a hankering for a Thanksgiving mystery to put you in the mood for the holidays, the first Domestic Diva Mystery, The Diva Runs Out of Thyme, is full of seasonal tips -- and a Thanksgiving dinner with a murderer at the table . . .