4-H Bake-Off Winners and Winning Recipe

Thanks to Mills River Community Development Association for hosting the 4-H Breakfast Bake-Off on November 10.  The Grand prize was donated by Mills River Business Association.  Judges were:
Mayor Roger Snyder, Sherri Hill, Barbara Moore, Kyra Phillips, and Chef Sergio Vasquez.  The 2012 4-H Bake-Off Winners are listed below.

Juniors, ages 9 – 13:
1st place – Ella Anders – Christmas Morning Coffee Cake
2nd place – Zachary Hutcher – Lemon Squares
3rd place – Christopher Branche – Mini Chocolate Chip Coffee Crumb Cake
Seniors, ages 14 – 18:
1st place – Drue Stinnett – Pecan Topped Pumpkin Bread
2nd place – Rachel Hutcher – Best Coffee Cake Ever
3rd place – Jacob Bryant – Easy Bacon and Cheese Quiche
Drue Stinnett was also the Grand Prize winner and Public Favorite winner.  Below is her recipe

Pecan Topped Pumpkin Bread
3 1/3 cups all-purpose flour
1T baking powder
2 tsp. baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
  3. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Note:

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking–you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.

Written By

Denise SherrillExtension Agent, 4-H Youth Development (828) 697-4891 Henderson County, North Carolina

Posted on Nov 15, 2012

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