CookWomanFood.com

I recently received a container of Bakewell Cream from New England Cupboard which is a company from Maine. This company has an owner that is an absolute joy to deal with. They have an assortment of high quality products for baking and cooking. I will be baking and posting reviews of some more of their products in the weeks to come, but if they are of the same caliber as the Bakewell Cream then they will also be great reviews. The Bakewell Cream is a leavening agent for better baking (state this right on the can) and it should as I was very pleased with the outcome of my bread. I decided to try a recipe that I usually use for pumpkin bread as this would be the best way to compare the product to the usual leavening agent that I use. I was quite pleased with the end product. The pumpkin bread was delicious and had a perfect texture! My mom, who is known in the family as the experienced baker, thought that this was the best pumpkin bread I had ever made, and I have made quite a few of the tasty gems in my life.   Hats off to Bakewell Cream! Look for my next post about New England Cupboard’s Cranberry Scones. Here is the recipe that I followed for the pumpkin cranberry almond bread.

Pumpkin Cranberry Almond Bread

3 cups flour                                1 cup white sugar
1 cup brown sugar                      2 1/3 tsp. baking soda
1 tsp. ground cloves                   1 tsp. cinnamon
1 tsp. nutmeg                             1 tsp. salt
2/3 tsp. Bakewell Cream             2/3 cup vegetable oil
2 cups pumpkin                          3 eggs

Blend together until smooth.

Stir in:
1 cup dried cranberries
1 ½ cups sliced almonds

Pour into 2 bread pans, bake about 1 hour at 350.