Mom’s Recipe Box: Holiday Encore & More from Candy – Pumpkin Cake, Banana Bread, Peanut Butter Bread and Cranberry Walnut Bread!
Posted on December 12, 2014
Holiday Encore & More from Candy – Pumpkin Cake, Banana Bread, Peanut Butter Bread and Cranberry Walnut Bread!
I enjoy baking. It’s a feeling of accomplishment and anticipation of sharing.
My Pumpkin Cake became a favorite to bring to family Christmas gatherings. I also would bake one for my school colleagues during the holidays. It’s my idea of a terrific recipe – easy to make and it can serve many people!
The Banana Bread is my mother’s recipe. The bread always smelled good while it was baking as the aroma permeated the kitchen.
Not every holiday, but often enough, Mom baked Peanut Butter Bread. I also bake it once in awhile and decided to add it to this year’s variety because I do enjoy the taste of peanut butter.
I’ve also added something new – a Cranberry Nut Bread. I found the recipe online from Ocean Spray. The ones I have previously tried tasted dry – thought this one had promise to be moist. I’m pleased with how it turned out.
Happy Holidays! – Candy Bennett
“Candy’s Pumpkin Cake”
2 cups sugar; 3 cups flour; 4 beaten eggs; 2 teas. baking powder; 1 and quarter cup of vegetable oil; 2 teas. baking soda; 1 (14 ounce) can pumpkin; 1 teas. salt; 1 tablespoon cinnamon
Measure sugar and blend with eggs. Add oil and pumpkin. Sift together flour, baking powder, baking soda, cinnamon and salt, then slowly add to pumpkin mixture.
Bake for approximately one hour at 350 degrees in ungreased angel cake pan.
“Mom’s Banana Bread”
INGREDIENTS & PREPARATION
Sift 2 cups flour, 1 tsp. double acting baking powder, half tsp. baking soda, 1 tsp. salt.
Cream half cup shortening, add gradually 1 cup sugar – creaming well.
Blend in 2 eggs – one at a time. Beat well. Add 1 cup mashed bananas. Mix well.
Blend in dry ingredients ( if so desire add half cup chopped nuts). Pour into greased pan 9″ by 5″ by 5″. Push batter up the corners of pan leaving center slightly hollowed for well-rounded loaf.
Allow to stand 10 minutes before baking. Bake in moderate oven at 350 degrees. Bake about one hour before checking – it might take 5 to 10 minutes longer. Cool well before slicing.
Peanut Butter Bread
2 cups flour; 4 teas. baking powder; 1 teas. salt; one third cup sugar; one half cup peanut butter; one and a half cups skim milk.
Sift together flour, baking powder, salt and sugar; add peanut butter and mix well; add milk and mix well again; pour batter into greased loaf pan and bake for about one hour in preheated oven at 350 degrees.
“Classic Cranberry Nut Bread” – Ocean Spray
2 cups flour; 1 cup sugar; 1 and a half teaspoons baking powder; 1 teaspoon salt; one half teaspoon baking soda; three fourths cup orange juice; 1 tablespoon grated orange peel (I omitted the orange peel); 2 tablespoons shortening; 1 egg well beaten; 1 and a half cups Ocean Spray Fresh or Frozen Cranberries ( I used fresh), coarsely chopped; one half cup chopped nuts ( I used walnuts).
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan; Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
Stir in orange juice ( and orange peel if so desired) shortening and egg. Mix until well blended.
Stir in cranberries and nuts. Spread evenly in loaf pan (I lightly greased the pan).
Bake for 55 minutes or until a toothpick (I used a fork) inserted in the center comes out clean. Cool on rack for 15 minutes. Remove from pan; Cool completely before slicing, or wrapping and storing overnight. One loaf yields about 16 slices.
*In the inaugural year of newsandviewsjb I posted two recipes, my mother’s Banana Bread and my sister Candy’s Pumpkin Cake. These two baked goods are such an integral part of our family holiday, that for the Mom’s Recipe Box Family Series I asked Candy to prepare both – for an encore post. She did that and more!
Look for Mom’s Recipe box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes, the Cecelia G. Bennett Collection.-JB