Pumpkin Bread

This is NOT TF/GF (not soaked and uses wheat flour)

Dry Ingredients:
3 ½ C White Whole Wheat Flour
2 tsps Baking Soda
2 tsps Salt
1 tsp Baking Powder
2 tsp Ground Nutmeg
2 tsp Ground Ginger
1 tsp Ground Cloves
3 tsp Ground Cinnamon

Wet Ingredients:
2 C Muscadavo or Brown Sugar
1 C Honey, raw
1 C Coconut Oil (liquefied)
4 eggs, beaten
2 Tbs Molasses, blackstrap
30oz Pumpkin Puree (plain)
½ C Pineapple Juice (unsweet) or water

Instructions:
Preheat oven to 350 & Grease 2 loaf pans

Combine all dry ingredients in a medium bowl.

In a kitchenaid mixer (stand mixer) with the whisk attachment….add eggs & beat. Once beaten, slowly drizzle in oil and emulsify until all combined. Add in the rest of the “wet” ingredients until well combined.

Change to mixer attachment and proceed to add in the “dry” ingredients ¼ cup at a time until all flour is incorporated.

Pour into 2 greased loaf pans

Bake for 90 minutes.

Golden Sweet Cornbread (not TF/GF)

This is my families favorite cornbread recipe.

This is NOT NT/TF & NOT Gluten Free.

I use Karina's Skillet cornbread when I need GF.

But for those who can eat anything....here you go. I serve this mostly with my Chicken Taco Soup :) ENJOY!

Golden Sweet Cornbread

Ingred:
1 C WW Flour (I use Hard white)
1 C OG Cornmeal
2/3 C Sucanat
1 tsp Sea Salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup virgin coconut oil

Preheat oven to 400 degrees F. Lightly grease a 9 inch round cake pan with Cococnut oil.

Combine dry ingredients in a large bowl. Add in egg & oil (best emulsified together first) and milk to the dry ingredients...until well combined. Pour batter in prepared pan.

Bake for 20-25 minutes or until toothpick inserted come out clean.

Yeasted Kefir Bread

This recipe is very easy...even for beginning soakers. This actually makes a bread that is wonderful for sandwiches

Ingredients:
6 cups freshly ground whole wheat bread flour (spelt can be used too)
2 ¼ cups Kefir or buttermilk

¾ cups butter or combination of butter, virgin coconut oil,melted
6T. warm water
3 t. yeast (or less, see note)
3 T honey
1 ½ t. sea salt
¾ t. baking soda
1 ½ c. WW pastry flour or combination

Mix first two ingredients in plastic, ceramic or glass bowl and
soak, covered tightly 12-24 hours. We usually just soak it around
8-12 hours, depending on the room temp. Any longer and it does get
sour. (You end up using your fingers, it seems really dry.)

Add remaining ingredients and mix well. Knead. Cover and rise 1-2
hours, until doubled. Punch down well, knead a bit and shape into
loaves.

Makes 2 - 2 pound loaves. Place in greased 9 X 5 loaf
pans, cover with towel, let rise 1 to 2 hours until almost doubled.
Bake in a 350 degree oven. Cover with foil after 15 or so minutes
and bake at least another 20 to 25 more minutes until tests done.
190 or so degrees with an instant thermometer. Since the oven temp
is low and the loaves are big, it takes longer than you would think
to bake them.

Sandwich rolls (about 4 ounces of dough each)cook in about 13-15 mins.

Notes:
I have never tried it with buttermilk, the kefir adds it's yeast and
that's why we cut the baking yeast by almost half.

I use equal parts butter and virgin coconut oil.

I've used it to make cinnamon rolls, pizza dough, monkey bread and raisin
bread too. It's a great all purpose dough recipe.