Fall. Who doesn't love fall? If you live up north, it's when the leaves all turn to amber, gold and copper and the crisp, cold breeze is in the air. And if you live down south, it's when that 80 degree "cold front" comes through and you can actually enjoy the outdoors instead of avoiding them. I am a pumpkin lover. Pumpkin muffins, cookies, risotto, soup.. you name it, I'll eat it. So it's no surprise that there I was, in Publix on October 1st, asking for canned pumpkin. You may think canned pumpkin seems like a shortcut, but that's because it is!! Who needs to get all goopey and messy when all you need is a can opener and a spoon. Now that is easy!! Here's my simple and delicious way to make old fashioned pumpkin bread. And for my chocolate lovers out there, you can throw in a bag of jumbo semi sweet chocolate chips!
1-15 oz can pumpkin puree
4 large eggs
1 cup vegetable oil
2/3 cups water
3 cups granulated sugar
3-1/2 cups all purpose flour
2 tsp baking soda
1-1/2 tsp salt
1 tsp fresh ground cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
Preheat your oven to 350 degrees. Spray 3 small loaf pans with non stick cooking spray. The disposable pans are cheap, durable and leave you with no clean up!
In a large bowl mix together the eggs, pumpkin, oil, water and sugar until combined. In a smaller separate bowl, mix flour, baking soda, salt and all 4 spices, and slowly add this to the wet pumpkin mixture. Stir until combined, but don't over mix! Pour into pans and bake for 50 minutes, or until a toothpick comes out clean.
What to do with 50 minutes?
Pop open a brewski and enjoy the home-made fall air freshener that is baking in your oven.
No comments:
Post a Comment