Applesauce and pumpkin loaf


Applesauce and pumpkin loaf

  • Servings: 1 9x3 Loaf
  • Difficulty: easy
  • Print

As a general rule I don’t do a lot of baking even with a six year old in the house who likes cookies, muffins and cake so when I get the urge to bake it’s quite the surprise to all in the house… especially me. This recipe, then, is from one of those urge moments and with the help of an electric mixer the “prep” time is a breeze.

The baking time on this one is a little longer due to the loaf pan being used however if you wish to use a regular 9×13 cake pan the time will be reduced.

Here is how we do this one.

Shopping list:

  • 2 1cups All purpose flour
  • 2 cups Sugar
  • 1 1/2 teaspoons Baking soda
  • 1/4 teaspoon Baking powder
  • 1 1/2 teaspoons Salt
  • 3/4 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Nutmeg
  • 1 1/2 tablespoons Pumpkin spice
  • 1/2 teaspoon Cloves
  • 1/2 cup Vegetable oil
  • 1/2 cup Water
  • 1 1/2 cups Unsweetened Applesauce
  • 2 Eggs

Putting it all together:

  1. Preheat the oven to 350 degrees
  2. Put all the dry ingredients in the bowl of an electric mixer and mix on low for about two minutes
  3. Add the remaining ingredients and mix on low for about three minutes then on medium until all ingredients are well blended
  4. Pour the batter into a greased loaf or cake pan
  5. Bake for approximately 90 minutes if using a loaf pan, 60-65 minutes for a cake pan or until a toothpick comes out clean

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until the next time……..

                           Bon Appetit



Jamaican Jerk Pork


What can you say about Jamaican Jerk Pork except that once you eat it everything will be “Irie man” especially if you chase it down with some ice cold Red Stripe beer.

For those of you who are not familiar with Jamaican Jerk it is a cooking method AND a seasoning that originated in Jamaica a couple hundred years ago and has survived the test of time and you know that if it has been around that long it has got to be good. It is also very versatile but the two usual meats to receive the “jerk” treatment are Chicken and Pork.

My favorite is Jerk Pork and so here is my take on a great classic Jamaican dish—- Jerk Pork.


–              1/4 Allspice berries (roasted in a 350 degree oven for 7-10 minutes)

–              1 Teaspoon nutmeg

–              6 Green onions

–              1 Tablespoon cinnamon

–              1 to 1& 1/2 Scotch bonnet chili peppers (habaneros may be substituted)

–              1/4 cup dark Rum

–              2 Tablespoons salt

–              2 Tablespoons ground pepper


–              Grind the Allspice

–              Place all dry ingredients in a food processor/blender

–              Pulse dry ingredients until smooth

–              Add green onions and chilies and pulse for approximately 10 seconds

–              Add dark Rum and blend until a nice paste is formed.

–              Liberally rub the seasoning on a 4-6 pound Pork Butt

–              Cover and leave in fridge overnight

–              Cook at approximately 300 degrees until the internal temperature hits 160 degrees

I have found that the best cooking method for this dish is slow Indirect Charcoal BBQ’ing because the charcoal adds that extra bit of flavor to an already flavorful dish however if you don’t happen to have a charcoal BBQ then Propane or Natural gas will do just remember to only have one half of the BBQ lit.

I hope you enjoy this “tasty but simple” recipe and I look forward to your next visit.

Bon Appetit