The origin of every Thankful Thursday post! The day in the States when family and friends are gathered, masses of food are cooked and enjoyed and arguments and laughter abound. I would be amiss if I did not post today, and I even have a recipe for you. Two of them! The pumpkin bread is very traditional, and adapted from The Streaming Gourmet. The lime cheesecake bars are adapted from various sources, including Smitten Kitchen and Bakergirl. Both have gone through various incarnations and adjustments, but these are the ones I am proud to present today. Thank you to my family, friends, boyfriend and of course, everyone who reads this blog. Make one of the two, make both, save the recipe for another day. Just promise me to give thanks. I hope you all enjoyed the day!
Pumpkin Loaf adapted from The Streaming Gourmet
Makes 1 tall 9"x5" loaf
Ingredients
2 cups all-purpose flour (can substitute up to 1 cup whole wheat flour)
3 teaspoons pumpkin pie spice (can substitute mostly cinnamon, a little nutmeg)
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon baking powder
½ cup (1 stick) butter
1¼ cups sugar
2 eggs
15 oz. (1 can) pure pumpkin (none of this "pie filling" nonsense)
Equipment
1 large bowl (wet ingredients)
1 medium bowl (dry ingredients)
1 whisk
1 rubber spatula
Measuring cups and spoons (please see note below)
9"x5" loaf pan
Directions
1. Preheat the oven to 350F. Using the stick of butter, lightly butter the loaf pan.
2. In the medium bowl, whisk together the flour, pumpkin pie spice (or your choice of spices), salt, baking soda and baking powder.
3. In the large bowl, mostly melt the remainder of the stick of butter (I use the microwave, but you can always melt it in a pot over the stove if you prefer). Add the sugar and beat until thoroughly combine. Add the eggs one at a time, beating after each addition. It will start to look nice and fluffy. Stir in the pumpkin until it all looks orange.
4. Fold the dry mixture into the wet, stirring gently until there are no lumps or streaks of flour. Pour into the prepared pan and bake at 350F for 60-75 minutes (mine takes 70).
5. Allow to cool 5 minutes in the pan before cooling on a wire rack. Try to wait at least 20 minutes before slicing for the best texture. The flavor is even better the next day, although the crust will no longer be nice and crispy. Enjoy!
Note: I have removed the measuring items (spoons, cups, etc.) from the equipment list. I figure that you're all smart enough to know that if the ingredient list has 1/2 teaspoon of something, you can use 2 1/4 teaspoons or actually pull out your 1/2 teaspoon measure. In any case, most spoons are gathered with a ring, so you still need to pull out the entire set. Please let me know if this (or anything else) bothers anyone!
