een Traditions
Pumpkin Bread
Brilynn: When I was little, we never did anything extravagant for Halloween, but since I have had kids of my own, we have started some new ones. My little family goes to a pumpkin patch each year and picks out the perfect pumpkin to carve for Halloween.
INGREDIENTS For the Topping: • 5 tbsp packed light brown sugar • 1 tbsp all-purpose flour • 1 tbsp unsalted butter, softened • 1 tsp ground cinnamon • 1/8 tsp salt For the Bread: • 2 cups all-purpose flour • 1 1/2 tsp baking powder • 1/2 tsp baking soda • 1 (15 oz) can unsweetened pumpkin purée
• 1 tsp salt • 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg • 1/8 tsp ground cloves • 1 cup granulated sugar • 1 cup packed light brown sugar • 1/2 cup vegetable oil • 4 oz cream cheese, cut into 12 pieces • 4 large eggs • 1/4 cup buttermilk • 1 cup walnuts, toasted and chopped fine
DIRECTIONS For the Topping
Beth: My family’s favorite Halloween traditions include decorating our house and the outside yard, including flying our pirate flag and, of course, Halloween candy: chocolate anything! No scary movies for us, though!
1. Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside. For the Bread 1. Adjust oven rack to middle position and heat oven to 350 F. Grease two 8 1/2 x 4 1/2-inch (or 9x5) loaf pans. Whisk flour, baking powder, and baking soda together in bowl. 2. Combine pumpkin purée, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1 1/2 cups, 6–8 minutes. 3. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous. 4. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are okay). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until a skewer inserted in center of loaf comes out clean, 45–50 minutes if using 8-inch loaf pans, 35–40 minutes if using 9-inch loaf pans. 5. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1 1/2 hours. Serve warm or at room temperature.
Hillary: I loved Halloween when I was a kid (mostly for the candy). When I had kids of my own, I had so much fun decorating the house, planning parties for their friends and classmates, and putting together costumes. I don’t really sew, but I also don’t love the store-bought costumes. I loved trying to repurpose clothing and accessories to make their costumes come to life, and there is a lot to be said for a glue gun! One of my favorite years was when Aaron dressed up as Austin Powers, Rachel was his sidekick girl spy, and Hannah was Dorothy from “The Wizard of Oz.” John is not a fan of Halloween, but one year, we attended a costume party and dressed up as Pamela Anderson and Tommy Lee!
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