Wednesday, March 13, 2013

Kid friendly pumpkin bread

Here’s a kid-friendly version of pumpkin bread (adapted from a recipe in The Joy of Cooking) Great for involving your children in bringing a taste of Thanksgiving to your family’s French home away from home. You would be surprised at how many Thanksgiving staples you can find in France, including cranberries both dried and fresh. Most other staples can be bought from My American Market. The Recipe makes one 9 x 5-inch loaf and can be made with cooked & mashed squash, yams, or sweet potatoes. This recipe is adapted from The Joy of Cooking. I've cut out all the non-kid friendly ingredients and adjusted the quantities where needed. 

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together:
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1⁄2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
Combine in a small bowl:
Beat in a large bowl until fluffy:
  • 6 tablespoons (3⁄4 stick) butter
  • 3/4 cup sugar plus 1⁄ 3 cup packed brown sugar
Beat in one at a time:
  • 2 large eggs
Add and beat on low speed just until blended:
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
Fold in:
  • 1⁄3 cup chocolate chips
  • 1⁄3 cup dried cranberries
Pour mixture into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

*This article originally appeared in the My American Market newsletter

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