Baking madness

One of the things I like best about fall is the temperature cools off enough to do baking. This weekend because the weather was SO awful I decided some baking was in order. The first thing I made was blueberry muffins. I love my grandmother’s recipe for these but I have to cut the amount of blueberries down a little because the ones we pick here are big cultivated blueberries and the recipe is originally for wild Maine blueberries. Here is the revised version.


  • 2 cup Flour
  • 3 tsp Baking powder
  • 1 cup Milk
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 large Egg
  • 1/3 cup Oil
  • 1 3/4 cup Blueberries


  1. Combine flour, baking powder, and salt. Mix well.
  2. In a second bowl, combine sugar, oil, egg and milk. Mix well.
  3. Make well in the flour mixture and pour milk mixture into the well.
  4. Mix until smooth.
  5. Add to this blueberries, stirring gently.
  6. Spoon into muffin pans and bake at 425° for 20 to 30 minutes.

You can make these ahead of time and freeze them or just make ahead and reheat.


Another thing I like to bake in the fall is pumpkin bread. I’ve been making it so long that I use the same base recipe every time but change it up a bit each time. Typically, I vary using squash or pumpkin. Plus I use different types of flour because I like to get more fiber in my diet. This time around I used pumpkin, oat flour, oat bran, buckwheat flour and some ground flax seed. I also realized when I put it in the oven I completely forgot the milk that typically goes in the recipe. Didn’t seem to keep the bread from turning out though.

  • 2 cups roasted pumpkin puree
  • ¾ cup toasted chopped walnuts
  • ¾ cup toasted pumpkin seeds
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 cup buckwheat flour
  • 1 cup oat flour
  • ¼ cup oat bran
  • ¼ cup ground flax seed
  • 1 cup unbleached flour
  • 1½ cups dark brown sugar
  • 1 1/2 cups granulated white sugar
  • 4 eggs
  • ½ tsp ground ginger
  • 1½ tsp cinnamon
  • 1½ tsp kosher salt
  • 1 cup canola oil
  1. Toast the walnuts in a large skillet. I typically leave them whole, toast them, allow them to cool, then chop them up
  2. Mix together flour, baking soda, baking powder, salt, ginger, cinnamon.
  3. Add the nuts and mix in.
  4. With a mixer combine oil, brown sugar, and sugar. Beat for about 3 minutes.
  5. Add squash and mix about 2 more minutes.
  6. Add eggs one at a time until mixed in.
  7. Fold in the flour mixture ⅓ at a time.
  8. Make sure batter well combined
  9. Place batter in two greased bread loaf pans or 1 bread loaf pan and 4 mini loaf pans
  10. Bake at 325 degree for 60 – 90 minutes.
  11. Check to see if done at 60 minutes. To test doneness, insert a toothpick into center and make sure it comes out clean.

I was super impressed with the texture of the final product and can’t wait to share the mini loaves I made with a few friends. Plus as a breakfast treat you really can’t beat it!

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