Pumpkin Quick Bread & Berry Butter
Serve this sweeter take on biscuits; this quick bread was the staff of life for settlers in westward-bound wagon trains.
* 2.5 cups of all purpose flour
* 1/4 cup packed brown sugar
* 2 teaspoons baking powder
* 1.5 teaspoons pumpkin pie spice
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter (chilled)
* 1 egg, beaten
* 1/2 cup fresh or canned pumpkin
* 1/3 cup milk
Combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt in a mixing bowl. Cut in butter until it resembles coarse crumbs. Make a well in centre of dry mixture; set aside
Combine egg, pumpkin and milk in another bowl. Add all at once to dry mixture. Using a fork, stir just still moistened.
Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently until nearly smooth. Pat dough into an 8 inch circle.
Cut into 12 wedges
Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake in a 400 degree oven for 12 to 15 minutes or until golden. Remove from baking sheet, and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 servings.
Combine 2 tablespoons dried cranberries and 1/2 cup boiling water in a small bowl
Let stand 10 minutes, drain well and finely chop berries.
Stir together 1/2 cup softened butter, 3 tablespoons powdered sugar, and the berries.
Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.