Maida Heatters Pumpkin Loaf Recipes

MAIDA HEATTER'S ZUCCHINI LOAF

Steps:

• Preheat oven to 350°F.
• Butter a 10 x 5 x 3 inch loaf pan or any other bread loaf pan that has a 10 cup capacity.
• Dust the pan with flour or fine dry bread crumbs and tap to shake out excess crumbs over paper.
• Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
• Wash zucchini well under running water, and cut off both ends.
• Grate the zucchini. Do not drain. Press it firmly into a measuring cup. Set aside.
• In a large bowl, beat the eggs just to mix. Mix in the sugar oil ans vanilla.
• Add the sifted dry ingredients and stir to mix. It will be thick.
• Add the zucchini and mix thoroughly.
• If using, stir in nuts and chocolate chips.
• Turn into the prepared pan, smooth the top and bake.
• If one large pan, loaf will bake for about 1 hours and 45 minutes. If using smaller loaf pans, it will take slightly less time. Either way, bake until a cake tester comes out clean and dry.
• Cool in pan for 15 minutes, then cover with a rack, turn over the rack and cake pan, remove the pan and turn over again, leaving the cake right side up.
• ENJOY!

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

MAIDA HEATTER'S PUMPKIN PIE

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat to 450°. Have the crust in the freezer for at least 20-30 minutes before baking (or longer).
• Add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges.
• Meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt.
• Through a fine strainer, add the spices; then add the pumpkin and mix well.
• Gradually stir in the hot cream.
• Do not remove the pie crust from the freezer until you are ready to bake it.
• Pour the pumpkin mixture into the frozen crust.
• Bake for 10 minutes at 450°, then decrease oven temperature to 350° and bake 30-40 minutes longer until a small sharp knife gently inserted into the middle of the pie comes out clean (every time you test the pie with a knife it will leave a scar that will increase in size as the pie cools; do not cut more than necessary).
• Place the baked pie on a rack; serve while still barely warm or at room temperature.
• In a chilled bowl with chilled beaters, whip together the cream, sugar, and vanilla.
• If the pie is still slightly warm when you serve it, it is best to serve the whipped cream separately (the heat of the pie would melt the cream).
• Whip the cream until it is no too stiff, it should barely hold a shape and should be more like a thick sauce.
• But if the pie has cooled to room temperature, the cream can be whipped until it holds a definite shape and can be spread over the top of the pie.
• Either way, the cream can be whipped a few hours ahead, refrigerated, and then whisked a bit with a small wire whisk just before serving.

MAIDA HEATTER'S PUMPKIN LOAF

Steps:

• Butter a 10"x5" loaf pan and spritz with baking spray. Preheat oven to 350.
• Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside.
• In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix.
• Mix in the pumpkin puree and dates.
• Add sifted dry ingredients, and mix only until they are smoothly incorporated.
• Stir in the walnuts.
• Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.).
• Cool in pan for 15 minutes. Invert pan and let cake stand until cool. Cake is best if prepared the day before serving.