Well, today at my casa (and yesterday, if I’m divulging the whole truth) we are experiencing some technical difficulties with the camera and uploading pictures. I’m bummed, cuz I made some kick a$$ pumpkin bread and muffins yesterday, and I had some pretty good pics to accompany my pumpkin kitchen adventure.
Unfortunately, I’m probably gonna have to add them at a later date. Big frowny face.
But … here’s the recipe. What I love about it is that it’s enough for three loaves, or two loaves and twelve muffins (which is how I rolled). One loaf of pumpkin bread just isn’t enough!). For yesterday’s baking agenda, I used canned pumpkins, but I did contemplate puree-ing my own pumpkin. (Then I realized that all I wanted to do was sleep, so I opted for the time-saver choice).
What you need:
3 cups canned pumpkin puree (about 1 and a half 160z cans)
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 ground cloves
(I also like this recipe because it doesn’t involve nuts. I know a lot of people love nuts, and I’m sure you could easily add them … and raisins and all sorts of other stuff … but I love plain pumpkin bread, so that’s what I made!)
What to do:
Preheat the oven to 350.
1. Grease and flour your bread pans or muffin tins.
2. Mix together the pumpkin puree, sugar, oil and eggs.
3. In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Combine with pumpkin mixture.
4. Divide batter between bread pans and/or muffin sheets. *** Cook muffins for 13-18 minutes.
5. Cook bread for 45 mins to 1 hour. (Helpful hint: the top of the bread should be springy when pressed).
Voila. The delicious taste (and, side benefit!!!, smell) of fall.
Can you believe that October is around the corner? Yeah, me neither. But I’m not complaining! (I will put a request in for a drop in humidity tho!).
Happy Monday folks! I’m off to bed.