Williamsburg Farmers Market

  (Williamsburg, Virginia)
in Merchants Square
[ Member listing ]

Pumpkin Bread with Cream Cheese Icing

Jean Monaco of Martin’s demonstrated this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Makes 2 loaves.

Ingredients

~

BREAD:

3

eggs

2

cups organic sugar

¾

cup vegetable or nut oil

2

cups vanilla Stoneyfield yogurt

1

16-oz. can organic pumpkin

6

tsp. Frontier pumpkin pie spice

cups whole wheat flour

cups unbleached white flour

¼

cup flax seed meal

1

tsp. salt

1

Tbsp. baking soda

½

Tbsp. baking powder

~

ICING:

8

oz. cream cheese

1

box confectioner’s sugar

4

oz. butter, softened

1

tsp. grated nutmeg

Steps

  1. BREAD:
  2. Preheat oven to 375 degrees F.
  3. Beat the eggs until foamy.
  4. Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
  5. Combine dry ingredients and add to pumpkin mixture.
  6. DO NOT OVERMIX.
  7. Grease 2 loaf pans and divide bread mixture between the two pans.
  8. Bake for 35-45 minutes in preheated oven.
  9. The loaves should be golden brown when done.
  10. ICING:
  11. Beat together cream cheese and sugar.
  12. Add butter, vanilla and nutmeg.
  13. Chill slightly before icing bread.
 
 

Market Calendar for September 11, 2010

Saturday, September 11

8:00 a.m. – 12:00 p.m.

Apples, fall produce, cut flowers, seafood and meats are available at this producer-only market. Learn to cook Apple Waldorf Salad, Butternut Squash Mashed Potatoes and Pumpkin Bread with Cream Cheese Icing with Jean Monaco of  MARTIN’S at the Chef Tent.  Cooking and sampling begin at 9:30 a.m. and 10:30 a.m.  Karen Trump will play from 9:00 to 11:00 a.m. and The Master Gardeners will be exhibiting drought-tolerant plants.

 
 

Rosalyn's Zesty Fruit Dip

Rosalyn Taylor of Hampton Roads Food Safety Co. demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on August 21, 2010

1 ? 8 oz. pkg. of cream cheese

1/3 cup of sugar

1/4 cup of concentrated frozen pineapple juice or fresh pineapple juice

1/4 cup of fresh squeezed lemon juice

2 tablespoons of milk

Put all of your ingredients in a medium bowl. Mix well using a mixer. Refrigerate for 1 hour before serving. This will serve 15 ? 20 people.

This is a favorite summer and holiday dip. For more zest add as much lemon juice as you desire.

 
 
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