With the cooler weather upon us and the fall parade of colors in full swing, I've begun my annual ritual of baking fall goodies. I don't know what it is about this time of year that makes me want to get in the kitchen and whip up cookies, pies, breads applesauce, etc. Maybe it's the rapidly approaching holiday season (yikes! lets not go there yet!) or maybe I'm trying to store up the extra poundage for hibernation, er, winter. I just don't think the Harvest time of year can be properly celebrated without a baked good or two full of pumpkin. Now my favorite pumpkin dessert of all time is my mother's pumpkin roll. Nothin' says lovin' like Momma's pumpkin rolls from the oven! Second would be just a classic pumpkin pie (I have a great no fail recipe that I use for Thanksgiving) and I also enjoy the seasonal delight Pumpkin Cheesecake from Olive Garden. Yum! Yum! Of course with a new baby we haven't been out much so I haven't had that guilty pleasure yet this season, but I found a similar recipe on All Recipes.com that I can't wait to try. I also found a recipe for Pumpkin Cinnamon Rolls that I'm planning to try soon. I'll let you know how that goes.So, I decided to make my own delish pumpkin delight here at home. Several weeks ago I had the most scrumptious piece of pumpkin bread while visiting my parents. My mom had just bought it at a bake sale that was being held at our old church back home, Firm Foundation Ministries. It turns out my friend Lynette had made the yummy bread so I emailed her on FB (where else?) and I learned the recipe came from the 2000 Lake Area Christian School cookbook. I got to looking deep in my cupboards and found that I actually had the cookbook from my alma mater and set out to make the moist, spice filled bread. Here is the recipe and some pics of the progress.
Pumpkin Bread
2 C. canned pumpkin 2 tsp. baking soda
3 C. sugar 2 tsp. cinnamon
1 C. water 1 tsp. salt
1 C. vegetable oil 1 tsp. baking powder
4 eggs 1/2 tsp. nutmeg
3 1/3 C. all-purpose flour 3/4 tsp. ground cloves
Heat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes then remove from pans onto cooling rack.
2 C. canned pumpkin 2 tsp. baking soda
3 C. sugar 2 tsp. cinnamon
1 C. water 1 tsp. salt
1 C. vegetable oil 1 tsp. baking powder
4 eggs 1/2 tsp. nutmeg
3 1/3 C. all-purpose flour 3/4 tsp. ground cloves
Heat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes then remove from pans onto cooling rack.
Love that golden color!
And how else should one enjoy a nice warm slice of pumpkin bread but with a warm cup of joe in my favorite mug (courtesy of the NBC store, thanks Michele and Paul)!!
P.S.- Since enjoying my first slice, I've also eaten this bread warmed with vanilla ice cream on top and sprinkled with a dusting of Pumpkin Pie Spice. I HIGHLY recommend it! Yum!
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