On our mountain, we have a bit of a little mountain community. We have a few little 'community' get togethers each year. Today we had a harvest party. We didn't have to take anything, but we could if we wanted to. I love making this pumpkin bread/scones recipe. It makes my kitchen smell delicious. Since Mr. LB doesn't care for pumpkin (but likes the seeds:) I took the opportunity to make it.
It isn't a sweet bread, just flavorful with a little melted butter - are you drooling yet?
Oh, but wait. It gets even better.
It actually makes two of these rounds. The recipe says to make one large round, but the wedges are very large so I make two smaller rounds which are still good sized. Tomorrow, we will go cut wood for Loretta up the river - an elderly lady whose husband passed away about 3 years ago. Since then, we get together and split and stack her wood for her. She makes yumiliscious goodies and tea and coffee for us while we work. It's sooo worth it & besides, that's what neighbors are for. We take care of one another. I'm adding the recipe for the pumpkin bread at the end of the post so your kitchen can smell delicious too.
Until next time,
Nimble Fingers and Even Stitches
Pumpkin Wedge Bread
2 cups self-rising flour, 2 tablespoons butter, 1/2 cup raisins, 1/3 cup sugar, 1/4 teaspoon pumpkin pie spice, 1 cup canned pumpkin, 1 egg, 3 tablespoons milk
Preheat oven to 425*. Place flour in large bowl. Cut in butter with fingers till mixture resembles fine crumbs. Stir in raisins, sugar, and spice. Make well in center. Add in pumpkin, egg, and 2 tablespoons milk. Stir until a soft dough forms. Turn dough out onto a floured surface. Knead gently 10-12 times. Place on a greased baking sheet and pat into a circle ( I made two circles about an inch thick.) Cut completely through dough to make wedges. Brush top with remaining milk (I forgot so you see my flour - oops) Bake 20-23 minutes & serve with butter.
*From "Muffins, Scones & Coffee Cakes"