How To make Tennessee Pumpkin Bread
1 2/3 c Sifted regular flour
1/4 t Baking powder
1 t Baking soda
3/4 t Salt
1/2 t Cinnamon
1/2 t Nutmeg
1/3 c shortening
1 1/3 c Sugar
1/2 t Vanilla
3 Eggs
1 c Canned mashed Pumpkin
1/3 c water
1/2 c Chopped walnuts or pecans
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease. On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes. Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving. From the Greenville Record Argus Newspaper, Greenville, PA. Typed in by Bobbie Beers
How To make Tennessee Pumpkin Bread's Videos
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Mom's Pumpkin Bread
Pumpkin Bread is an amazing and sweet treat that you might consider having around your house during the Thanksgiving and Christmas holiday seasons. My mom made this one for us for years as we were growing up. I talked her out of the recipe and added a Man Cave twist to the process and I'm sharing it with all of you today! Here's the recipe:
Mom's Pumpkin Bread
2 eggs, beaten
1/2 cup vegetable oil
2 cups fresh (or canned) pumpkin
1 2/3 cup all purpose flour
1 1/2 cup sugar
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ground clove
1/2 cup nuts (optional)
1/2 cup raisins (optional)
Preheat your grill to 350°F and setup for indirect cooking.
Grease two loaf pans.
In a mixing bowl, combine your dry ingredients and whisk together. In the bowl of your stand mixer, add the wet ingredients and mix until combined. The slowly mix in the dry ingredients and mix for a minute or two until smooth. Add your raisins and/or nuts and stir until completely combined.
Divide your batter equally between the two greased loaf pans.
Place in the oven or on the grill for an 60-70 minutes until a skewer inserted into the loaf comes out cleanly.
Remove from the grill and let cool for 10 minutes before removing loaves form the pans.
Enjoy!
#AtlantaGrillCompany #KamadoJoe #PumpkinBread
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Pumpkin Chocolate chip cookies, Beef Burgundy, and french bread/Fall Food Friday Collaboration
This Pumpkin Chocolate chip cookie dough freezes beautifully before baking. Make up a batch to keep in the freezer this fall for drop in visitors or to make up for family movie night or a chilly afternoon.
I got the french bread recipe four decades ago out of a newspaper and for some reason never tried it until now. It's fantastic and tasted like bakery french bread to me.
The beef burgundy I've filmed before (as well as the cookies) but I felt it needed a repeat. I don't think that I used the rosemary in the previous video. It lends a fantastic flavor to the beef and gravy. Below are the recipes plus I'll put the link to Moss Family TV.
Pumpkin Chocolate Chip Cookies
1-1/2 C. sugar
1/2 C. shortening or butter
1 egg
1 C. pumpkin
2-1/2 C. flour
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 C. nuts, if desired
1/2 C. chocolate chips ( I always use more)
Bake at 350 degrees F for 10-12 minutes. Makes approximately 3-1/2 dozen cookies. I usually double this recipe. They are softer and taste better the day after baking them. They freeze well.
French Bread
1 package (2-1/4 T.) active dry yeast
1-1/4 C. warm water (105-115 degrees F)
2 tsp. salt
1 tsp. sugar
1 T. shortening (I used vegetable oil)
3-1/2 to 4 C. of all purpose flour (try 3-1/2 first)
Cornmeal (I didn't have it, it turned out fine without)
Dissolve yeast in warm water in large mixing bowl. Stir in salt, sugar, shortening, and 2 C. of the flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Knead until smooth and elastic. Place in lightly greased bowl; turn over to grease other side. Cover lightly, and let rise until double in bulk. Punch down. Roll dough into a rectangle 15x10 inches. Roll up tightly, beginning at one of the long sides. Pinch to seal.
Lightly grease baking sheet and sprinkle with cornmeal. Place loaf on baking sheet and make diagonal slashes across loaf. Brush loaf with cold water. Let rise 1 hour in a warm room.
Preheat oven to 375 degrees F. Bake bread until it sounds hollow when tapped lightly, about 35-45 minutes.
Makes one loaf.
Beef Burgundy
2 T. Olive Oil (for frying meat)
2 lbs. of stew meat
3 T. flour (for dredging)
8 oz. sliced mushrooms
16 oz. frozen pearl onions
2 cloves minced garlic (I used garlic powder, a couple of light shakes)
2 T. bsalmic vinegar
2 C. beef broth (I used 3-1/2 C. total of beef broth and omitted the wine)
1-1/2 C. dry red wine
2 sprigs fresh rosemary (I used maybe 1/2 tsp. of dried, crushed in my hand)
1 sprig of fresh thyme (( used maybe 1/4 to a 1/2 tsp. of dried)
2 bay leaves
1 tsp. salt (in the dredging flour, but I didn't use that much, the better than boullion I used is salty)
1 tsp. pepper (in the dredging flour, but I didn't use that much)
1 T. cornstarch
Dredge the meat in the flour, salt and pepper and fry until brown in a skillet. Sautee the mushrooms and onions then deglaze the pan with the beef broth. Let the broth boil for about ten minutes to reduce the liquid. Add the beef and cook in dutch oven for 3-4 hrs. If using a crockpot cook for 6-8 on low and 3-4 on high. Cook until the meat is tender. Add cornstarch to some water and mix well. Add to the beef and gravy and stir until thickened slightly. Serve over rice or mashed potatoes or egg noodles or even zoodles or cooked spaghetti squash. Serves 4-6.
Moss Family TV-
Satisfy Your Cravings with *New* Fall Recipe - Pumpkin Bread!
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I am so excited to share with you one of my favorite recipes! My kids eat all of this in literally one day.
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My mixer:
My pans:
Glass bowl with spout:
Bowl scraper:
Non-stick cooking spray:
Affordable nutmeg:
Cinnamon I use:
Pumpkin I use:
Recipe Ingredients:
3 1/3 cups flour
1 1/2 tsp salt
1 tsp nutmeg
2 tsp soda
1 tsp cinnamon
3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin
2/3 cup water
optional goodies:
choc chips (i used 1 bag)
nuts
raisins
dates
Directions:
Sift flour will all dry ingredients and set aside. In a separate bowl, beat eggs until thick and light in color. Add water, oil and pumpkin. Slowly add the dry ingredients and mix until batter is smooth. Finally, add any optional goodies. Pour into 3 greased and floured loaf pans. Bake at 350 degrees for about an hour or until toothpick comes out smooth.
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Cozy Autumn Days vlog, Pumpkin Patch in Tennessee, Fall Recipes
cozy autumn days, come with us to the pumpkin patch and farm, making yummy crockpot pot roast and delicious pumpkin bread! fall flower arrangements, new haircut and more. thanks for watching!
Pot Roast Recipe:
Pumpkin Bread Recipe: