“Pure Joy Bloggers Recipe Challenge” #FloridaCrystals, #FCChallenge, #Sweeps #USAOrganic #Glutenfreesugar Florida Crystals®
Pumpkin this and pumpkin that must mean that the holidays are on the way. When I think of pumpkin, I think of Thanksgiving. Why is it that no other time of the year I enjoy this delicious variety of squash.
I was accepted to take the Florida Crystals “Pure Joy Blogger Recipe Challenge”. In the mail I received 12 glorious pounds of Organic Raw Cane Sugars; Brown Raw Cane Sugar, Powdered Raw Sugar and Raw Cane Sugar.
According to Florida Crystals each type of sugar has its own unique attributes that make them suitable for a variety of different uses. Their Organic Brown Raw Cane Sugar is a rich free flowing sugar with bold flavors of molasses and caramel. This brown sugar has a higher moisture content which is ideal for baking as it keeps your recipe soft and tender.
Once I read that, I knew what I wanted to bake…a pumpkin bread that is deep in flavor, moist and tender.
The Organic Raw Cane Sugar is also very versatile and makes a great replacement for white granulated sugars. The package is filled with fine golden crystals that have a hint of molasses which is also perfect for baking. Last but not least is their Organic Powdered Raw Cane Sugar. Fluffy like snow and best used for frostings, icings, sugar cookies and no-bake cheesecakes.
Just look at that goodness inside that pumpkin bread…dried cranberries, pistachios and lot of flavorful ground spices.
There are three recipe categories to compete in; Organic Baking, Vegan and Thanksgiving. One winner will be selected in each category and be awarded $500.00. The winning recipe of each category will then compete to see who will become the $1000.00 Grand Prize Winner of the Challenge.
Where Can You Learn More About Florida Crystals Raw Cane Sugars?
Click here to read more about Florida Crystals Raw Cane Sugars products. Or head on over here to their home page.
Want to follow Florida Crystals on their social media platforms?
You can follow Florida Crystals on these links below.
Instagram…here
Pinterest…here
Facebook…here
Since receiving my complimentary products for this bloggers contest, I have seen it at some of my local store such as Walmart, Safeway and Fred Meyers. They do not carry all of the three sent to me but now I know where I can find some of them. I also learned that you can order them on Amazon.
Ready for the recipe??
Pumpkin Cranberry Pistachio Bread
Ingredients:
3 cups flour
3 cups Florida Crystals Organic Brown Raw Cane Sugar
Bakers note: (Spoon into 1 cup measuring cup instead of digging in bag as don’t want packed).
1 cup canola oil
¼ cup molasses
4 large eggs
1-25oz can 100% Pumpkin Puree (not pumpkin filling)
2 tsp fine sea salt
2 tsp baking soda
1 tsp baking powder
1 tsp fresh ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp Chinese 5-spice
1/2 tsp pistachio extract
3/4 cup rough chopped lightly salted, shelled pistachio nuts
½ cup rough chopped dried cranberries
3 mini baking pans, 8 X 3 X 2. You can make in two larger bread pans or in muffin tins but watch the baking time accordingly.
Mixing instructions:
Heat oven to 350 degrees.
Chop and set aside the pistachio and dried cranberries.
In a medium bowl combine the dry ingredients: Flour, sea salt, baking powder, baking soda, nutmeg, allspice, cinnamon, ginger, Chinese-5-spice. Whisk them together and set aside.
In another bowl, lightly whisk the four eggs then add oil, molasses, Florida Crystals Organic Brown Raw Cane Sugar, and pistachio extract to your stand mixer bowl. Use the paddle attachment to blend, 30 seconds to a minute to blend until smooth.
Add in pumpkin puree and mix gently 30 seconds to a minute.
Add in you dry ingredients from earlier step and blend on low to medium till a batter type consistency.
Add in your chopped dried cranberries and pistachios and blend just enough to evenly distribute through batter.
Spray baking pans, and evenly distribute batter.
Place on a baking sheet and bake on middle rack of oven for about 60 minutes or until no batter shows on knife poke.
Remove from oven and place on cooling rack for about 15-20 minutes, then gently tip upside down and they should release from pan. Place back on cooling rack to continue to cool for as long as you can stand not cutting into and eating.
