Southern Sugar Bakery

Recipes & Traditions

Recipes, TraditionsChristin Kubasko
recipe card.jpg

I love recipes, I love traditions, and I think a lot of times these two go hand-in-hand. What's Christmas without that delicious pie that your mom makes for company during the holidays? Or Thanksgiving without your grandmother's classic dressing? Familiar food can invoke some of the best memories, and I think that's part of the comfort that our favorite recipes provide. 

I want this little space on the internet to be inspiring and warm, just like many of the memories that are made around the kitchen table. I'm excited to start a fun series that will involve both recipes and traditions. During the year, we will be posting some our friends' favorite recipes and the stories behind why that particular dish has been shared.  The format will be the same each time, but the stories will be unique and the recipes too delicious to pass up!

I hope you will enjoy reading the stories that are coming, and I'm going to start off the November posts with one recipe that never fails to please!


Recipe: Gina's Pumpkin Bread

Ingredients:

1 (15 oz) can pumpkin puree

2.5 cups sugar

1 cup vegetable oil

2/3 cup water 

4 eggs

3.5 cups flour

2 teaspoons baking soda

1.5 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Preheat oven to 350 degrees Fahrenheit. Spray two loaf pans with non-stick cooking spray and set aside. Mix the pumpkin puree, sugar, oil, water, and eggs in electric mixer (fitted with paddle attachment) for 1 minute on low speed. Sift dry ingredients together in separate bowl, then slowly incorporate into wet ingredients while mixer is still on low speed. Mix until just combined, then mix for 1 additional minute on medium speed. 

Pour evenly into the two loaf pans, and bake for 60-75 minutes on center rack in oven. The bread is done when the center is set and when a toothpick inserted into the off-center comes out clean. Cool on wire rack for 10 minutes, then enjoy! To store, wrap loaves in plastic wrap and keep at room temperature. 

What's the story behind the recipe? I met my friend Marilyn in third grade, and because we attended a private K-12 school, we actually ended up attending school together until our high school graduation! Every October, Marilyn's mother made the most delicious pumpkin bread I'd ever had, and knowing the sweet tooth I had (and still have, if we are being honest), Marilyn would always share her slice with me. I knew I had really crossed over the elementary friendship threshold when her mom started packing two sandwich bags with pumpkin bread - one for her daughter, and one for her daughter's friend who was obsessed with the treat. This tradition kept on throughout high school (although Marilyn was now the one packing her own lunch by then), and I was always a grateful recipient of the seasonal bread. When we went our separate ways to college, Marilyn and I stayed in touch and continued our friendship throughout the time I headed to graduate school in the mountains of North Carolina. The fall of my first year in grad school, I remembered the pumpkin bread that I loved for so long, and asked if Marilyn wouldn't mind asking her mom for the recipe. Miss Gina passed it along, and it is now entitled "Gina's Pumpkin Bread" in my box full of recipe cards. 

As soon as canned pumpkin hits the shelves for the season, I'm baking pumpkin bread! I typically make the most loaves during October-December...it makes the perfect breakfast, snack, or dessert, and also makes a wonderful gift. If I give it as a gift, I'll usually wrap it up with parchment paper and place in a basket with an inexpensive tea towel. It's the kind of gift that doesn't cost much other than time, but can make quite a sweet impression on the recipient! Of course, I don't think anyone would complain if it were just wrapped in plastic wrap, either. 

If you decide to make this recipe, I hope it will become as much of a favorite of yours as it is mine. Happy baking!

Welcome to our new website!

Christin Kubasko
Angie and Christin, co-owners of Southern Sugar Bakery

Angie and Christin, co-owners of Southern Sugar Bakery

Welcome to the new website, and to one of my favorite parts of the site - the blog!

Owning a bakery was always a dream of mine, but one that stayed very quiet in the back of my mind. I always loved cooking and baking, and I watched the Food Network as a child when most of my friends were watching cartoons. I was intimidated by everything I didn't know about owning a business, and instead decided to focus on a career that I knew without a doubt was well within my reach (and was also something I enjoyed!). After a brief 3-year stint as a high school counselor, I felt compelled to step away from what I thought would be my only career and pursue this seemingly out-of-reach dream I'd had since I was a child. 

When Angie and I first decided to make the move from full-time school counselors to full-time cookie decorators, our main concern was simply having enough orders - we knew we would be responsible for so much more than just cookies, but couldn't comprehend what all of that "so much more" would entail. Of course, we didn't imagine that so many changes would happen within the first year, but it has been amazing and also tiresome to see those changes come to fruition! We went from just the two of us (and my dad as our encourager/business advisor) to adding on an additional two full-time employees and five part-time employees. Along with personnel changes came procedural changes, and we knew we needed a website. We couldn't keep relying on Facebook and Gmail alone to sustain our business, and we wanted a comprehensive site where all of the information was in one place and easily accessible. When we got the email in late February regarding an appearance on The TODAY Show, we knew we needed to get a website up and running - FAST (like, within one week fast!). While the first website was a great start to building the business, there is so much more that Angie and I would like to share with you, which for me includes a space where we can share what is transpiring in the cookie business, as well as new cookie sets and products that we will be offering in the future! This blog is that place for me, and I hope that you all will have fun reading along and finding out a bit more what happens behind the scenes. 

So with that being said, thank you for visiting our new website - we really are so happy, humbled, and thankful that you've stopped by to find out more about what Southern Sugar Bakery has to offer you!