Fall is in full swing here — the leaves glimmer gold and red, rain drums on the windowpanes, and a heavy mist shrouds our field every morning. My trusty pumpkin-shaped mug is back in rotation, and I thought it was about time I whipped up something pumpkin flavored to go along with it.
The sourdough banana bread I typically make for parties is always a big hit, so I decided to tweak the recipe and make it a little more autumnal. It’s great paired with a hot cup of coffee in the morning and would be amazing slathered with some cream cheese frosting. My husband and I like this bread so much that I’ve already made it three times this month!
Pumpkin Sourdough Quick Bread
1/2 cup shortening
1 cup sugar
1 egg, large
1 cup pumpkin puree
1 cup sourdough starter (can be discard, but I prefer to use starter that’s been fed sometime in the last 24 hours)
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ground allspice
Cream together shortening, sugar, and egg. Stir in pumpkin puree and starter. Add vanilla.
In a separate bowl, combine flour, baking powder, soda, salt, and the spices. Add to the wet mixture and combine.
Pour into a greased loaf pan and bake at 350 degrees Fahrenheit for one hour, or until a toothpick inserted into the center comes out clean.
Let cool for one hour before cutting.
If you decide to make this recipe, please leave me a comment to let me know how it turns out! Happy baking!
In my last post I mentioned making spicy mustard, and I thought I’d share the recipe with you!
My grandfather made this mustard sauce all the time, but it wasn’t until after his passing that I received the recipe from my mother. My grandfather, whether he knew it or not, had a huge influence on the lifestyle I aspire to live. A hard worker, lover of all animals, and a good cook, it was always a treat to visit him at his farm. And it was an extremely special treat to receive a small jar of his spicy mustard on the way out the door!
I’m not kidding when I say this mustard sauce is great with everything. It’s sweet with a little bit of a kick when you least expect it (much like my grandfather). It’s a great dipping sauce for soft pretzels, fries, chicken nuggets — you name it. And it’s my not-so-secret ingredient in my homemade hamburger patties.
This is a two-day process, but, like most things that take a few days (sourdough, for example), it’s worth every minute of waiting.
You will need:
4 oz. can of dry Coleman’s mustard
1 cup white vinegar
1 cup sugar
a dash of salt
1 cup Best Foods mayonnaise
Combine the dry mustard and the white vinegar in a bowl. Mix well, cover, and leave in the refrigerator overnight.
The next day, beat the eggs and sugar. Add salt.
Add in mustard/vinegar mixture, stirring well.
Cook in a double boiler, stirring occasionally and scraping sides, until sauce thickens — about 40 minutes.
Cool and mix in mayonnaise. Store in refrigerator. Makes about 1.5 pints.
I’m not sure where my grandfather got this recipe, so I make no claims about it being an original Grandpa Buck Creation™. It’s simply a recipe I enjoy and provides me with fond memories. If you know where it came from, please leave me a comment!