Welcome to Cranky Puppy Farm!

This blog belongs to two Gen X-er's smackdab in downtown Kansas City where we've been renovating and decorating two old Victorians built in the 1890's. Our life is filled with 3 demanding Pomeranians (1 of them cranky, of course), honking cars, noisy neighbors and the hustle and bustle of city life but we dream of the day when we can move to our 40-acre farm and hear nothing but the wind and the cows next door. Until then, we're chronicling our triumphs and mishaps here as we try to garden and preserve on 2 city lots, raise chickens, and learn all those things we should have learned from our grandparents. Welcome to our world - we hope you'll stay awhile!

Last of the Pumpkins

Sunday, March 11, 2012

I've had the last two little Spooky pumpkins from last year sitting on my counter since I harvested them last fall.  They are finally starting to turn because there was a spot on the top of one of them and I knew it was time to either freeze them or turn them into something tasty.

It's a miserable, rainy day so guess which one I picked?

I've been working on perfecting my pumpkin bread recipe (originally posted here) and I'm now including apple juice, apple sauce and brown sugar to make it a little more healthy, as well as a smidge of vanilla.  This kicker makes it oh so yummy!  This recipe gets even better as the bread sits, so I recommend you make it at least one day ahead.

Cranky Puppy Farm's Punkin' Bread

(makes three 7" x 3" loafs)

15 ounces fresh pumpkin puree (1 can if you don't have fresh!)
4 eggs
1/2 cup apple sauce
1/2 cup vegetable oil
2/3 cup apple juice (can sub water)
2 cups brown sugar
1 cup white sugar
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees.  Grease and flour three 7" x 3" loaf pans.
  2. In a large bowl (and I do mean large!), mix together the pumpkin, eggs, oil, applesauce, apple juice, vanilla, and sugar until well blended.
  3. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Stir the dry ingredients into the pumpkin mixture until just blended.
  5. Pour into the prepared pans and bake for about 50 minutes.  Loaves are done when a toothpick placed in the center comes out clean.

One to eat now, one to eat later, and one for the guys and gals at work.

I saved some of the seeds from the pumpkins and will plant more later this Spring.  They're drying right now on some paper towels on the kitchen counter.  Now where did I put my glass of milk???

This post is linked to the Ole Saturday Homesteading Trading Post and Make It Yourself Monday.  Click to find out what other folks are doing this weekend!

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