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Could any other season BE any better? Crisp, cool air, leaves changing to vibrant shades of golds, reds, oranges and browns and PUMPKIN FLAVORED EVERYTHING. Pumpkin, what a wonderful and scrumptious vegetable. Recently, my Mom informed me that pumpkin is in short supply this year. We are having a gazillion people over for Thanksgiving this year so I thought I should stock up on pumpkin pie makings. You know, just in case. Since ‘impatient’ is my middle name, I could not resist making something with my fully stocked cabinet of canned pumpkin. I consulted my Mom and she gave me a ridiculously yummy pumpkin bread recipe.
Gamma’s Pumpkin Bread
1 30oz can of pumpkin.
1 cup of Oil
2/3 cup water
3 cups flour
2 tsp baking soda
1.5 tsp salt
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees. In one mixing bowl (use your KitchenAide or something similar if you have one!) mix pumpkin, oil, eggs and water. In a separate bowl, mix flour, sugar, baking soda, cinnamon, nutmeg and salt. Slowly add the baking mix (flour, sugar, etc…) to the pumpkin mix until both are combined. Voila, you have your pumpkin bread batter.
There was enough batter to make 24 muffins and one loaf of bread. I have a gas oven, so I cooked the muffins for 17 minutes and the loaf of bread for 40 minutes.
This is quite possibly the BEST thing I have ever baked. As most of you know, I lack cooking skills. I mean, I married a chef, why on earth do I even need to know my way around the kitchen?! Well, apparently, as it turns out, I am a kick ass baker. My husband should ask his boss if they need a new Pastry Chef. I would settle on my own Foodnetwork show though. Knitting while baking…now that is a great idea!!