This time of year pumpkin and ginger are popular so we have made a ginger pumpkin french toast from our ginger pumpkin bread recipe. The aroma fills the house while baking the bread and our guests can’t wait for breakfast the next morning to try our french toast. This bread is great to serve at Thanksgiving or Christmas dinner or makes a great gift during the holidays. We came up with the idea of making the ginger pumpkin french toast from the bread one year when we made several loafs of bread and had leftover bread. The bread was so good I decided we would have if for breakfast the next morning and I made french toast with it. Yum! Unlike many pumpkin breads this one is a little denser and less sweet so it makes a good french toast. Yes, we tired the store bought pumpkin bread and it fell apart and was too sweet for our taste.
Ingredients for the bread:
- 4 1/2 cups of unbleached bread flour
- 2 teaspoon cinnamon (I use Vietnamese Cinnamon)
- 1 teaspoon ground ginger (spice)
- 1/2 teaspoon ground cloves
- 1/3 cup granulated sugar (white sugar)
- 1/4 cup fresh minced ginger
- 1 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1 15 oz can of pumpkin puree
- 2 large room temperature eggs
- 1/4 cup (half stick) melted unsalted butter
- 1/2 cup raisins (optional)
Directions for making the bread:
- In a large bowl, combine the flour, spices, sugar salt and yeast
- In a separate bowl mix together the pumpkin, eggs, melted butter and fresh diced ginger.
- Once the wet ingredients are well combined, add the wet ingredients to the dry ingredients, stirring the mixture until the dough comes away from the sides of the bowl
- Knead the dough for 2 to 3 minutes then let rest for 15 minutes.
- Knead the dough for another 5-7 minutes until smooth. (Knead in the raisins here if you are adding them)
- Transfer the dough into a lightly greased bowl and cover and let rise for 1-1 1/2 hours until dough has doubled in size.
- Remove dough from bowl and place in a loaf pan and let rise for about an hour (dough should be puffy but not doubled in size again)
- Place in a preheated oven to 375 and bake 25-30 minutes until lightly browned. Cool slightly before serving.
- This should give you 2 loafs of bread.
To make the ginger pumpkin french toast:
- Cut 1 inch thick slices of bread
- Mix together eggs (1 per person)
- with either heavy cream, half and half or orange juice
- Dip bread slice into mixture and put on hot griddle that has been buttered
- Flip bread after 2-3 minutes cooking and cook other side.
- Serve with maple syrup
Ginger pumpkin french toast brings together the tastes and smells of the holiday season. The bread is so good that you may not have leftovers to make this for breakfast so if you want to avoid that possibility you may need to double the recipe. You can make this anytime of year!
We look forward to seeing you the next time you are in the Lynchburg area. For reservations call us at 434.846.1388 or book on-line.
In downtown Lynchburg, VA, at 1118 Main Street, you will find Kegney Brothers Pub. In the style of a true public house, in Ireland, the interior of Kegney Brothers, the menu and the drink selections hark back to the original Kegney Brothers Saloon which opened in 1879 at 405 12th Street.
The pub exudes charm, comfort and good times. The interior space is constructed from reclaimed architectural salvage material. Edison-style pendant lights and bulbs evoke an old timey feel. Old photographs, handed down by family members, show the original saloon location, pictures of saloon patrons, the original liquor license, a Kegney whiskey label. A showcase contains family heirlooms from the original pub.
Kegney Brothers offers pub seating, a comfortable dining room or a patio overlooking the James River. The menu includes classic pub fare, including dishes from Ireland and England like fish and chips, bangers and mash, shepherd’s pie and corned beef and cabbage. An express lunch menu is available between 11 until 2 which offers burgers, sandwiches, salads and soups along with the standards. The pub and dining menu is available Monday through Sunday between 11:00 AM until 10:00 PM. An after hours menu is offered after 10:00 PM until closing.
The pub serves a variety of Irish whiskeys, Highland single malt scotches, American bourbons and whiskeys along with a long list of drafts, bottles and canned beer from Virginia, the United States and the U.K.
Between the hours of 4:00-6:00 PM, Monday through Friday, special food and drink offerings are highlighted during happy hour. Talented local musicians are hosted regularly throughout the year especially on weekend evenings (see the live music and events tab on their web site).
For more information about Lynchburg’s newest dining and drinking spot visit their web site at kegneybrothers.com or call them at 434.616.6691. Have fun and enjoy Lynchburg’s newest, but old, hang out! Guests of the Carriage House Inn Bed and Breakfast have enjoyed having a “watering hole” close enough to walk to.
October 22, 23 & 24, 2015, in the Garland Hill Historic District of Lynchburg, VA, the annual Ghosts of Historic Lynchburg Walk will take place. Each year the Lynchburg Historical Foundation and one of Lynchburg’s historic districts collaborate to present a Ghost Walk. Guides, dressed in period costumes, will escort you through Garland Hill and relate stories of various ghost sightings and happenings in many of the fine historic homes found in Garland Hill.
The first ghost walk tour begins at 6:30 PM each evening, with several more tours offered each evening in about 20 minute intervals. Tickets go on sale at 6:00 PM each evening in Garland Hill, right off of 5th Street (look for the signs) at 300 Harrison Street. Tickets cost $10.00 per person and can be purchased the evening you wish to take the walking tour or, for groups of 10 or more, in advance through the Historical Foundation. The Ghost Walk covers uneven ground, at dusk or in the dark, so bring along a flashlight. There are no rain dates.
Garland Hill is one of Lynchburg’s more distinctive and well-preserved historic neighborhoods. Much of the land that comprises Garland Hill was originally part of the farm owned by John Lynch. Garland Hill was fully incorporated into the city in 1870. During the mid-19th century, the area was so populated with Garland family members that the hill took the family name. Madison Street was among the first residential streets in the city to be paved in brick in 1895 (along with Court Street and Cabell Street–where The Carriage House Inn Bed & breakfast is located). Much of the original curbing, as well as flagstone and brick walks, along with original brick paving remain.
There are 70 structures and approximately 15 outbuildings, including carriage houses, in Garland Hill. Garland Hill contains the largest percentage of Queen Anne style homes in Lynchburg. Greek Revival and Classical Revival make up the remaining majority of house styles. Original lots were an entire block in size.
Garland Hill was designated a Lynchburg Historic District in 1978 and is listed as a Virginia Historic Landmark and is listed on the National Register of Historic Places.
September and October in Lynchburg and Central Virginia means apples. Lots of apples. Just north of The Carriage House Inn Bed and Breakfast, in Amherst County, are several large orchards. They sell fresh fruits and produce during the growing seasons and their apples in late August until mid-October are fabulous. You can even pick them yourself, if you are willing and they make a fabulous apple spice bread.
We serve this Apple Spice Bread as our fourth breakfast course, during September, when we have served a savory entrée. Yes, you read correctly, we serve a four course for breakfast each morning. Generally we start with a Smoothie Shot, then a Taste of Yogurt topped with fresh fruit, followed by the Entrée and accompaniments. The last course is something sweet, or dessert-like. Our Apple Spiced Bread certainly hits our fourth course note.
If you don’t live near an orchard or farmer’s market then you can purchase apples at the supermarket, but if you want the total experience of picking the apples and then baking them this is a great area to get that experience! Below is a list of near by orchards in the event you want to plan your stay here with a stop at one of our orchards.
Ingredients for Apple Spice Bread:
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup sugar
- 1/2 cup oil (corn or canola)
- 2 eggs, beaten
- 1 teaspoon vanilla
- 2 cups coarsely chopped apples
- 1/2 cup raisins
- 1/2 cup chopped nuts (pecan or walnut)
- 1 teaspoon sugar
- 6 nut halves (pecan or walnut)
Preheat oven to 325 degrees. Grease a 9-inch loaf pan and line the bottom with waxed or parchment paper.
Mix the flour, baking soda, salt, cinnamon and cloves. Set aside.
In a large bowl, mix 1 cup of the sugar with the oil; add eggs and vanilla. Stir in apples, raisins and nuts; add flour mixture, stir until mixed.
Pour batter into pan and level the top. Bake 20 minutes.
Remove gently from the oven and sprinkle 1 teaspoon of sugar onto the top, press the nut halves down the center of the bread. Return to oven, bake an additional 30-40 minutes (or until tester comes out clean). Turn onto a rack to cool.
Makes 1 loaf.
This bread freezes well and makes a delightful addition to a bagged lunch. Enjoy!
P.S. Remember, you can always request a dish you have read about on our blog to be served anytime you stay with us at The Carriage House Inn Bed & Breakfast. As long as we can get the ingredients we are happy to make your breakfast dreams come true.
Near by Orchards. Please click on each orchard to get their hours of operation as well as directions.
Just north of Lynchburg, VA, in Amherst County, is Rebec Vineyards. A 70 acre estate covering rolling hills, with beautiful views of the Blue Ridge Mountains, growing European varieties of grapes the plantings were started in 1980.
By 1987 the wine produced began selling under the Rebec label. What is a rebec? A medieval stringed instrument, a forerunner of the modern violin. The rebec represents the owners commitment to old-world craftsmanship in winemaking.
The winery and tasting room is built from rich weathered chestnut siding and exposed beams from a 200-year old barn, which was once part of the historic farm.
Visitors can enjoy 16-18 wines, depending on the season. Rebec says it has a “wine for everyone”. Wines range from the usual Chardonnay, Pinot Grigio, Gewurztraminer, Riesling to Pinot Noir, Merlot, Cabernet Franc and Cabernet Sauvignon. In addition you might try their Sweet Briar Rose, a semi-sweet blush, Autumn Glow, which combines Riesling and reds or their niche herb-infused wine called Sweet Sofia. All will tempt your palate to take some home with you.
Rebec wines can be purchased at the winery, while attending festivals and at local restaurants and retail stores. Rebec has a wine club which allows you to automatically receive wine four times each year. The club offers selections under the following categories: Rebec select, Rebec White, Rebec Red and Rebec Sweet. The tasting room is open everyday between 10:00-5:00. Call 434.907.1859 to confirm hours or to get particulars about their wine club.
Rebec Vineyards is perhaps best known as the host of the Virginia Wine & Garlic Festival. Held the second full weekend each October, this year October 10 & 11, the festival is always much fun. 9 wineries, 5 garlic growers, 35 artists and crafters, 21 specialty food vendors, live music and lots of crazy people will be found at the festival this year.
Stay with us at The Carriage House Inn Bed and Breakfast, at least 2 nights, during the festival, and your one-day tasting tickets will be complimentary. Prices start at $239 per night. Call 434.846.1388 to book your stay and festival. Booking must be made at least 48 hours in advance. Tickets are non-refundable.
Rebec Vineyards is located just off RT 29 about 30 minutes from The Carriage House Inn Bed and Breakfast. Guests traveling towards Richmond, Charlottesville, DC and points beyond will pass them on their way to Lynchburg! Stop in and pick up a bottle of wine to enjoy on our front porch or patio.
Remember to drink and drive responsibly. Hope to see you soon!
As the dog days of summer are alive and well in Central Virginia we are celebrating the end of season’s heirloom tomatoes this month in our monthly recipe post. As most of you know we post a recipe monthly. Usually the recipe is something we have served at The Carriage House Inn Bed and Breakfast. This month, although our guests would probably love this, we didn’t feel it fit into a breakfast menu, but we’re sharing with you anyway because it is delicious!
- For the best color and flavor be sure and purchase the freshest and most colorful heirloom tomatoes. We used dark orange tomatoes, but you can use whatever you find at your local farmer’s market. The most colorful golden yellow squash is also recommended.
- To make this recipe takes only about 15 minutes. Remember though that you need at least 2 hours to chill the soup in the refrigerator.
Enjoy this refreshing bowl of cold soup and beat the heat!
- 2 pounds yellow heirloom tomatoes, cored and quartered
- 1 small yellow onion, diced
- 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
- 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
- 1 garlic clove, thinly sliced
- 1/2 cup carrot juice, fresh or canned
- 3 tablespoons sherry wine vinegar
- 2 tablespoons olive oil
- kosher salt
- 1 avocado
- 1 small red heirloom tomato
In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
At serving time, halve, pit and dice avocado. Core and dice red tomato. Serve soup in chilled bowls topped with avocado and tomato.
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