OldFashioned Pumpkin Nut Loaf Bread Recipe Recipe

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Dutch loaf (also called old-fashioned loaf, spiced luncheon loaf, and spiced lunch meat) is a luncheon meat made from coarse-ground lean pork and beef mixed or coated with spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America.

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Make gingerbread loaf. Butter and flour an 8.5 x 4.5 loaf pan. In a medium bowl - combine flour, baking soda, ginger, cinnamon, cloves, allspice and salt. Set aside. Using a hand mixer, cream butter and brown sugar in a separate medium bowl until light and fluffy, 2 to 3 minutes. Add eggs and beat until incorporated.

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1 cup raisin or chopped dates (optional) Preheat oven to 350° F. Grease and flour a 9-inch square baking pan. Combine all ingredients (except for the raisins or dates) into a large mixing bowl. Blend until well blended. If desired, stir in the raisins or dates. Pour into prepared pan.

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Preheat your oven to 350 degrees and grease and flour your bread or loaf pan. Meanwhile, in a large bowl, whisk together 2 1/2 cups all purpose flour, 1 cup granulated sugar, 1 Tablespoon baking powder, and 1/2 teaspoon salt. Next, whisk together 1 cup milk (any kind) and 1 egg in a separate bowl or cup. Then stir your milk and egg mixture into.

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Separate the eggs. Beat the egg whites until soft peaks form. Set aside. 4. In a stand mixer with the paddle attachment on, add the brown softened butter and brown sugar. 5. Cream the butter and sugar on medium-high speed until soft and fluffy. 6. Stir in the egg yolks until well blended.

OldFashioned Pumpkin Nut Loaf Bread Recipe Recipe

Pre-heat oven to 160 degrees C. Sift the flour and salt into a mixing bowl. Rub the butter into the flour until it resembles breadcrumbs. Add spices, fruits and sugar. Beat the eggs with the milk. Stir the eggs and milk into the mixture. The mixture should just drop off the spoon when tapped firmly against the bowl.

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Preheat your oven to 160°C (320°F/gas mark 3). Place a non-stick loaf pan liner into a 1 kg (2 lb) loaf pan. If you don't have any liners, grease the pan, and line the bottom with baking parchment. Place the soaked fruit and any tea that's left into the bowl of a stand mixer, along with the sugar and jam.

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Make sure the butter is at room temperature before you begin. Pour Into Prepared Pan and Bake: Make sure the pan is greased well, and pour the cake batter into the cake pan. Bake for an hour or until a toothpick inserted into the middle comes out clean. Cool: Cool completely and move to a wire rack or serving plate.

Recipe OldFashioned Ham Loaf Whole Foods Market

Method Step 1. Line a loaf tin with baking parchment. Heat the oven to mark 4/180°C/fan oven 160°C. Whisk together the dry ingredients - the plain flour, ground almonds, baking powder, caraway seeds and grated nutmeg with ½tsp fine sea salt.

Serge the Concierge

Boiled Raisin Cake. In a medium saucepan, mix together water, brown sugar, raisins, butter, and cocoa. Bring to a boil, and let simmer for 5 minutes. Remove from heat, and let cool. In a separate bowl, mix together, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ground cloves.

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Last Modified Date: January 25, 2024. An old-fashioned loaf of luncheon meat is a pork and beef blend that is seasoned with a select group of herbs and spices. The final product is formed into a shape that is similar to a loaf of bread, then smoked to allow the flavors to mingle. Still produced today, loaves of luncheon meat can be purchased at.

OldFashioned Meatloaf

Preheat oven to 350°F/180°C. Grease an 8×8-inch pan. In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined.

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Sift together the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt. Add the sifted ingredients to the cooled raisin mixture, along with the beaten egg and the nuts, if you are adding them. Fold gently until the flour is just incorporated into the batter. Do not over mix.

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Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool.

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Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

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Instructions. Bring butter, sugar, raisins, spices, salt and water to a medium boil for 3 minutes on top of the stove. Remove from stove and let cool. Stir in vanilla extract. Whisk together the flour, baking soda and baking powder in a large bowl. Pour in cooled ingredients and mix until ingredients are all wet.