Gosh, end of the Market already. For anyone who may have been reading these random thoughts throughout the season, my thank you for your very kind indulgence. It has been a pleasure sharing my thoughts and failures with you. I look forward to supporting the Market again next season.
Here are two really good recipes to tie up the end.
Pumpkin Spice or Apple Bread ~ Georgia Totten
1-2/3 c. all-purpose flour; 1 tsp baking soda; ¾ tsp cinnamon; ¼ tsp ginger; ¼ tsp ground cloves; ¼ plus 1/8 tsp kosher salt; 1-1/3 c granulated sugar; 1/3 cup canola or other good vegetable oil; 1 cup plus 1-½ TBS canned unsweetened pumpkin; 1 large egg and ¾ cup coarsely chopped walnuts or pecans.
Mix oil, egg and pumpkin with an electric mixer until well blended, then add the egg and blend. Stir the dry ingredients together then combine with the wet until combined. Do not over beat. Add nuts and bake at 350 degrees for one hour, 5 minutes for a standard loaf pan or 35 minutes for mini-loaves. **Note-I find the mini loaf pans work best. The standard loaf size doesn’t bake in the top middle as well as the smaller size.
For the apple cake, use the same ingredients, but substitute a pint of homemade or canned apple pie filling and reduce the sugar to ¾ cup, breaking up any large pieces of the homemade apple pieces with a fork or a knife. If the pie filling has a good amount of liquid, you may want to increase the flour to 2 cups. A streusel topping made from rubbing ¼ cup sugar with 2 TBS of butter sprinkled over the top before baking makes a nice presentation. Omit the nuts and bake the same as the pumpkin loaves.