Witchin’ in the Kitchen at the Bubbling Cauldron

2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1 egg, beaten or equivalent of egg substitute
3 tablespoons vegetable oil
1/2 cup pure maple syrup
1/2 cup applesauce
1 teaspoon grated orange rind, optional
1 cup chopped pitted dates
1/4 cup currants
1/4 to 1/2 cup finely chopped hazelnuts

Preheat the oven to 350F. In a mixing bowl, combine the flour with the baking powder and spices. In another bowl, beat the eggs together with the oil, syrup, applesauce and optional orange rind. Make a well in the center of the flour mixture and pour in the wet mixture. Stir vigorously until thoroughly combined. Stir in the dates, currants and hazelnuts. Pour into an oiled 9 by 5 by 3 inch loaf pan. Bake 45 to 50 minutes or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store or share. Makes 1 loaf; recipe doubles easily for 2 loaves.

1/2 cup butter
1 cup sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup applesauce
1/4 cup dark molasses
1 cup raisins
1/2 cup chopped nuts

Preheat oven to 350 F. In a large bowl cream together, butter, sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, salt, cinnamon and nutmeg: set aside.
Combine applesauce, molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins, nuts.
Pour into a greased 9 1/2 x 5/1/4 x 2 3/4 inch loaf pan.
Bake at 350 F. for 1 hour or until toothpick inserted comes out clean.
Cool 10 minutes, remove from pan and continue cooling on a wire rack.

3 cups sugar
1 cup cooking oil
4 eggs
2 cups pumpkin
1 cup water
4 cups flour
2 teaspoons salt
1/2 teaspoon baking powder
2 cups chopped hazelnuts
2 teaspoons soda
1 cup raisins or chopped dates
1 teaspoon each cloves, cinnamon, allspice, nutmeg

Blend sugar and oil; add eggs and pumpkin.
Sift flour, baking powder, soda, salt and spices together.
Add to first mixture, alternating with the water.
Add raisins or dates, then the hazelnuts.
Divide batter into three large greased loaf pans. Bake at 350 for 1 hour.

2 cups fresh pressed apple cider from your local orchard
1 cinnamon stick
1 tablespoon mulling spices
1 cup canned or fresh homemade pumpkin puree from the pumpkin patch
2 large fresh eggs from the chicken coop
1/4 cup vegetable oil
3/4 cup light brown sugar, firmly packed
1 tablespoon freshly grated orange zest
2 cups all-purpose flour
2-1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

Preheat your oven to 350°F.

In a saucepan combine the apple cider, cinnamon stick, and mulling spices. Boil the mixture until it is reduced to about 1/4 cup and let it cool.

In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange zest, and the cool reduced cider. Into a mixing bowl, sift together the flour, baking powder, salt, baking soda, mace, cinnamon, and ground cloves. Add the chopped walnuts, and stir the batter until it is just combined together. Transfer the batter to a well-buttered 8 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your preheated 350°F. oven for 1 hour, or until your toothpick or cake tester comes out clean. Let the bread cool in the bread pan.

Makes 1 loaf

http://www.yankeeharvest.com/recipes/recipe35.html

1 cup packed brown sugar
1/3 cup shortening
1 cup canned pumpkin
1/4 cup milk
2 cups flour
2 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cloves
1/2 cup walnut, chopped
1/2 cup raisins

Cream together brown sugar and shortening. Beat in eggs. Add canned pumpkin and milk. Mix. In a separate bowl, mix together flour, baking powder, salt, baking soda, and cloves. Add flour mixture to pumpkin mixture. Mix. Stir in nuts and/or raisins. Place in greased loaf pan. Bake in oven at 350 degrees for 55 to 60 minutes. Cool ten minutes, remove from pan and cool on rack. May be frozen.

Pumpkin Swirl Bread

1 (8 oz) pkg cream cheese
1/4 cup sugar
1 egg, beaten
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup pumpkin puree
1/2 cup butter or margarine, melted
1/3 cup water

1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1 1/2 cups sugar, baking soda, salt, and spices. Set
aside.
3. Combine pumpkin, butter or margarine, beaten egg and water. Add flour
mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups
of the pumpkin batter. Pour the remaining batter into a greased and floured
9 x 5-inch loaf pan. Pour cream cheese mixture over pumpkin batter, and
top
with the reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350′ F for 70 minutes, or until tester comes out clean. Cool
in the pan for 10 minutes only, and then remove from pan to cool completely.
This can be doubled and then baked in three 8 x 4 inch loaves. This
freezes well.

1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups shredded pepperjack cheese
1 1/3 cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
1/2 cup chopped fresh basil

Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute unitl tender, about 10 minutes. Cool.
Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

SOURCE: unknown