Monday, September 17, 2007

pumpkin loaf

This recipe is easy to make and I suggest keeping it around for pumpkin carving time when you have no idea what to do with your jack-o-lantern guts. But that's no excuse to wait because it tastes great with canned pumpkin. The recipe can be whipped together from scratch in about ten minutes, and it has received rave reviews in the office here. You can make it into cupcakes, cake, loafs and anything else your heart desires but keep an eye on it if you're baking something less dense then a standard loaf. It's done when you stick a scour in and it comes out clean (which for a cupcake might be 45 minutes, not 75). Also, the smell of baking pumpkin bread might be one of the best fall smells you can start bringing into the house. Taylor, you'll be eating this and drinking cider in a few weeks.

Homemade pumpkin loaf

ingredients:
1 3/4 cups flour
1 1/2 cups sugar
3/4 teaspoon salt
1 teaspoon baking soda
1 table spoon cinnamon
1/2 teaspoon nutmeg
1 cup canned or fresh pumpkin
2 big eggs
1/3 cup water
1/2 cup veggie oil

Combine all dry ingredients in one bowl, and all wet in another. Mix wet into dry and whip with a wooden spoon into a wet batter. Bake in a greased bread loaf for 75 minutes at 350 degrees. Sprinkle powdered sugar on top after it cools, or if you want to make it amazing, spread a hearty layer of creamchesse flavored icing on top. Which I recomend.

1 Comments:

Blogger taylor said...

i broke out my crockpot last night (i've never used one before) and made steel-cut oats for breakfast. I didn't put enough water in, but it was still good.. it's about 1 part oats, 2 parts water (i added cinnamon, brown sugar and raisins to the mix) and then went to bed. woke up and VOILA breakfast was done! I think I may bake the leftovers for tomorrow.

p.s. i shall be trying out the pumpkin loaf recipe soon!

September 18, 2007 at 8:18 AM  

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