Cider Pumpkin Bread recipe


5/5 - 0 Total votes

Servings: 1 Loaf
Prep time: None None
Cooking time: None None

Ingredients

4 : qt Medium cucumbers, unpeeled,

- : - sliced 1/4-1/2" thick

6 : c White onions, sliced

1 : 2/3 c Green peppers, sliced

3 : Garlic cloves

1/3 : c Pickling salt

Cracked : Cracked ice

4 : c Sugar

3 : c Cider vinegar

2 : tb Mustard seed

1 : /2 ts Turmeric

1 : /2 ts Celery seed

1 : lb Fully cooked smoked sausage,

- : - cut in 2-inch chunks

6 : sm Red potatoes, unpeeled, and

- : - quartered

1 : sm Onion, cut into 8 wedges

14 : 1/2 oz Can stewed tomatos undrained

1/8 : ts Pepper

1/2 : md Cabbage, cut in 6 wedges

1 : md Onion; Chopped (About Cup)

3 : Cloves Garlic; Minced Or

-Pressed : -Pressed

2 : ts Olive Oil

28 : oz Undrained Canned Tomatoes

2 : ts Dried Basil Or

2 : 1/ tb Chopped Fresh Basil

1/4 : ts Dried Oregano Or

1/2 : ts Chopped Fresh Oregano

1 : tb Chopped Fresh Parsley

Salt : Salt And Black Pepper; To

-Taste : -Taste

Crust: : Crust:

2 : c Flour

1 : Stick butter

4 : tb Ice water

1/2 : ts Salt

Filling: : Filling:

2 : c Baked, mashed pumpkin (baked

-from : -from scratch)

4 : Eggs

2 : tb Karo syrup

1/2 : c Sugar

2 : ts Vanilla

1 : ts Cinnamon

1/2 : ts Nutmeg

1 : ds Salt

Topping: : Topping:

3/4 : c Walnut halves

1 : /2 ts Butter

8 : md Carrots

1/4 : c Mango chutney or peach

-chutney : -chutney

1 : /2 tb Butter; melted

1/2 : ts Curry powder

1/2 : ts Ground cinnamon

1/2 : ts Ground cumin

1/2 : ts Salt

2 : tb Lime juice

Directions

0: 1

1: Heat oven to 350 degrees

2: Grease and flour bottom only of 9x5-inch loaf pan

3: In large bowl, combine brown sugar, pumpkin, oil, apple cider, and egg; mix well

4: 2

5: Lightly spoon flour into measuring cup; level off

6: Add all purpose flour, whole wheat flour, baking powder and cinnamon; stir just until moistened

7: Stir in nuts and raisins

8: Pour into greased and floured pan

9: 3

10: Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean

11: Cool 10 minutes

12: Remove from pan; cool completely

13: Wrap tightly and store in refrigerator

14: Nutrition Information Per Serving: 230 Calories, 10 g Fat, 105 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@bellatlantic

15: net> on Aug 15, 1998







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