How I love cooler days! The changing of the seasons, from summer into fall, always brings in me a deep desire to bake. Over the past few months, I have begun to realize that taking time to bake is a good thing... but doubling the recipe and freezing some of that bounty is a VERY good thing! This week, when the mood arose, I pulled out our cookbook and decided it was time for pumpkin bread. I love this easy quick bread because I do not have to wait for fruit-on-hand to ripen. Unlike zucchini and banana bread, the ingredients needed are easily kept in the pantry, ready to go. This recipe is one my children's favorites and it doubles nicely. All told, I was able to quickly bake two full sized loaves and 8 mini-loaves of this perfect-for-the-season, spicy bread.
Pumpkin Bread
3 1/2 cups of flour3 cups of sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 can of pumpkin (not pie mix)
2/3 cup of water
1 cup of oil (cut to half, adding half applesauce, if desired)
4 eggs
1 cup chopped pecans
Sift the first five ingredients together and add the remaining ingredients next. Bake in 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted in the center comes out clean.
**Optional adds: I often add ground flax seeds for fiber and omegas and up the spices with whatever I have on hand... usually adding pumpkin pie spice, ground cloves and nutmeg. I do not measure these but sprinkle them into the batter.
Another benefit of doubling the recipe is having plenty to share! This afternoon, I hope to drive over to Trinity and bring some fresh baked bread to students who miss home-cooking! Who do you know who would love a home-made gift today?
Blessings on your day!
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