Family Recipe! Pear Mincemeat Pumpkin Bread♡
#whippoorwillholler #pumpkinbread
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loridianebrown@gmail.com
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Lori Brown
po box 1183
Imboden, Arkansas 72434
recipe
3 1/2 c. AP Four
2 t. baking soda
1 1/2 t. Salt
1 1/2 c. sugar
1 1/2 c. Brown sugar
2 T. pumpkin pie spice, I used 1 T. cinnamon
4 eggs
2/3 c. water
1 15 oz. can pumpkin
1 c. vegetable oil
1 1/2 c. mincemeat
1 c. pecans
350, makes 3 , 4 1/2 x 8 1/2
loaf pans
bake 50 to 60 minutes
pear mincemeat video
Loris Amazon store
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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How to Bake Banana Bread and Seal it in a Canning Jar
Banana Bread sealed in a Canning Jar
Ingredients
3/4 cup shortening
2 3/4 cups white sugar
4 Large eggs
2 1/2 cups ripe bananas (about 7-8)
3/4 cup water
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon (I round up.)
1 teaspoon ground cloves (I round up.)
3/4-1 cup chopped pecans
optional: 1 teaspoon Vanilla Extract & 1 teaspoon Almond Extract (If added, reduce water by 2 teaspoons)
Directions
Preheat oven to 350 degrees F (177 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars. In a large bowl, cream butter or shortening and sugar until light and fluffy. Beat in eggs one at a time, bananas, and water. In a separate bowl, stir or sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased jars, filling 1/2 full of batter. Do not put lids on jars for baking. Wipe off rims of jars with a clean wet cloth. Place jars an inch or more apart on a baking sheet. (Place a shallow pan with a cup of water in it in the bottom of oven to evaporate during the baking.)
Bake at 350 degrees F (177 degrees C) for 35-45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as bread is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as they cool. Wait until they are fully sealed and completely cool before removing ring and placing a shepherds cap-type cloth on for optional decoration. Label jars with the contents, date, and instructions like: Keep refrigerated. Expires 4 months from date.
The FDA does NOT recommend canning bread because quick breads contain a high amount of moisture and low acidity levels which can cause the growth of a bacteria called Clostridium botulinum, which is commonly known as botulism.
NO known cases of botulism have been connected to home canned breads. It is recommended that you keep your canned bread in the refrigerator.
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