Photos on Gimme a Little Sugar on the Weekend are originals taken by Miriam Latour and under copyright protection.
Recipes are originals by Miriam Latour, unless otherwise indicated.

Saturday, September 29, 2012

Whole Grain Pumpkin-Banana Bread

 

Whole Grain Pumpkin-Banana Bread
Recipe found here

Ingredients

  • 1/2 cup (8 tablespoons) soft butter
  • 2/3 cup brown sugar
  • 3 tablespoons honey
  • 2 large eggs
  • 1 cup puréed pumpkin
  • 1 cup mashed banana, the riper the better
  • 2 tablespoons orange juice or water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Whole Wheat Flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup diced pecans, toasted

Directions

1) Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
2) In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
3) Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
4) Mix in the nuts, if you're using them.
5) Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Praline Pumpkin Seed Crunch or coarse white sparkling sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
6) Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
7) Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
Yield: 1 loaf.

Pumpkin Rice Pudding


 Pumpkin Rice Pudding
Adapted from this recipe

2 cups water
1 cup arborio rice
3 cups milk
1 cup pumpkin puree
1/2 cup honey
1/4 cup brown sugar
1 tsp vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/3 cup heavy whipping cream, whipped

Preheat the oven to 375ºF.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.