Fall has truly arrived. The leaves are finally showing their beautiful colors, the sun is lower in the sky each day and tonight a cold front is passing through with a high temperature of 54 degrees tomorrow and rain. Now, that will be a real autumn day. This weekend, we will be helping our best friends move their daughter into her cute little house and she will be living in our neighborhood. Yay! She is moving to middle Tennessee from Arkansas and we are looking forward to them all being here.
Sometimes, I just get a wild hare to bake. I love baking. It is very therapeutic for me - the mixing and measuring and having something scrumptious to eat when it is all done. What works for you? Since I knew the weather was going to be changing and we are having guests this weekend, my first thought was pumpkin bread. Yummmm! It is one of our favorites and is so good with a nice hot cup of coffee for breakfast or in the evening as a snack. Heat it up, spread some cream cheese or butter on it and tada! you have a delicious treat. Pumpkin isn't just for pies!
This recipe is from a book I have had since 1976, the year of the United States' Bi-Centennial. It is a collection of recipes from women belonging to the medical auxiliary in our home town. I have been making this recipe for family and friends all of these years. I make small loaves at Christmas time and give them as gifts. Why? Because it is so good and freezes very well. During cold weather, I try to keep a few loaves in the freezer for that moment when you think - mmmm, pumpkin bread, I want some. The recipe is so easy, you don't even need to get the mixer out. You can mix it by hand. The recipe doubles easily for when you want to make more loaves at a time. This recipe is so good, our daughter's boxer ate an entire loaf with the aluminum foil still on it. What can I say?
Pumpkin Bread Ingredients:
1 cup pumpkin
1 1/2 cups sugar
1/3 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
1 3/4 cups flour
1/4 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon each: salt, nutmeg, ground cloves, cinnamon
1/2 cup raisins
1/2 cup chopped nuts (I use pecans)
Put eggs in mixing bowl and beat with a fork. Add pumpkin, sugar, water, oil, and vanilla. Stir. Sift flour, baking powder, soda, spices and salt. Add raisins and nuts to the mixture. Add dry ingredients to wet ingredients. Stir well to mix all ingredients thoroughly. Bake in greased, flour-dusted 9 x 5 inch loaf pan at 350 degrees for 1 to 1 1/4 hours or until done (toothpick comes out clean). Serves 12-16. Will keep indefinitely if frozen. Nice to serve with coffee.
Sometimes, I double the recipe and bake two big loaves, or 4 medium loaves or 8 small loaves in disposable pans. They look so cute wrapped in cellophane tied with a pretty bow - great for gift giving.
This morning, Dan and I enjoyed this moist, not too sweet spicy bread for breakfast and it was such an autumn treat. I hope you will give this recipe a try. It will become one of your favorites. Time to go bake some more to send home with our friends this weekend and a couple for the freezer. You never know when the craving will strike and it makes the house smell divine!
Things to Remember:
Every day, God gives us the sun - and also one moment in which we have the ability to change everything.... Paulo Coelho