The holiday season is upon us! At the Raford Inn we are getting ready to change our menu to a more seasonal selection. Here is one addition to our hearty gourmet country breakfast you won’t want to miss:

Raford Inn’s Fresh Pumpkin bread

  • 3 cups fresh pumpkin puree (See recipe below)  If fresh pumpkin puree is not available, use 1 1/2 15oz cans of pumpkin puree. Many yummy organic brands are available at most super markets.
  • 3/4 cups vegetable or canola oil
  • 1 cup applesauce
  • 3 cups granulated sugar
  • 6 eggs
  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 2 1/2 cups raisins (optional)

PUMPKIN

To prepare pumpkin from scratch, wash a small sugar or pie pumpkin. We used a pumpkin from Shone Farm–a local organic CSA that Rita belongs to and where we source much of our fresh and seasonal produce we serve our guests.  Carefully cut from top stem to bottom with a large knife (or a pumpkin carver from a pumpkin carving kit works really well and you can avoid awkward slips with a large knife). Pull stem off and clean out center with a large spoon. In a baking dish or foil-lined sheet pan, place pumpkin face down and bake at 350 F until fork-tender- approx 1.5 hours. Remove from oven and let cool about 10 minutes. Using a large spoon, scoop the now tender pumpkin flesh into a food processor and process until smooth.

NOTE: Save the seeds for a roasted snack. Separate seeds from flesh and rinse. In a bowl, toss seeds with 1-2 tsp melted butter and a dash of salt. Bake on a sheet pan lined with foil or parchment paper for 15 minutes at 400 degrees or until golden brown, flipping once or twice. Place in a small bowl and set in dining room for a delicious snack your family and guests will love.

BREAD

1. Preheat the oven to 350. Prepare three 9×5 inch loaf pans with cooking spray.

2. In a large bowl, mix together the pumpkin, oil, applesauce, sugar, and eggs. Set aside.

3. In another bowl, combine the dry ingredients and mix well.

4. Stir flour mixture into the pumpkin mixture until just blended.

5. Evenly distribute batter into the three pans. Place the 3 pans side-by-side on a cookie sheet, for easy transfer to- and from the oven.

6. Bake in preheated oven for 45 minutes to 1 hour until a toothpick inserted into center comes out clean.

Cool on wire rack for 5 minutes, remove from pan and cool another 15 minutes. Top with a drizzle of Cream Cheese Frosting or wrap in plastic to store. Enjoy!

We at the Raford Inn wish you and your family a wonderful Thanksgiving!

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