- 3 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 4 eggs
- 2 c. brown sugar, firmly packed
- 2 c. cooked pumpkin
- 1-1/4 c. melted butter
- 1 c. chopped walnuts or pecans
Preheat oven to 350. Generously grease and flour 2(9X5) loaf pans.
Sift together dry ingredients; set aside.
In a large bowl, beat eggs until thick; gradually add in sugar. Whip in the pumpkin and melted butter. Gradually add the dry ingredients into mixture. Fold in nuts, then pour batter into prepared pans.
Bake until well-risen, golden brown and firm to the touch. Remove from oven and allow to cool in pans for 10 minutes before turning out. Serve either warm or cold.
- 1-1/3 c. buttermilk, room temperature
- 1 tsp. baking soda
- 3/4 c. yellow corn meal
- 1/4 c. flour
- 1 tsp. salt
- 1 tsp. sugar
- 1 egg
- 1 T. corn oil, or melted bacon fat
In a small bowl, mix together the buttermilk and baking soda. Let set for 5 minutes; it will foam up.
In a medium bowl, mix together the cornmeal, flour, salt and sugar.
In a large mixing bowl, beat the egg slightly and stir in the oil or bacon fat. Add the buttermilk mixture and combine well. Add the dry ingredients all at once and beat until well blended. The batter will be very thin.
Preheat a frying pan or griddle over medium-high heat and lightly grease. Drop the batter by 1/4 cupfuls and fry for 1 to 1-1/2 minutes per side.
Serve hot with maple syrup, or molasses. Serves 6.
