Sunday, October 16, 2011


It's finally (and probably temporarily) fall here in TX today - 67 degrees! Fall is my favorite season so still dealing with temps in the 90s and no foliage here (yet at least) has been an adjustment for me. The funny thing is that the stores are decked out like it's the middle of winter with sweaters, heavy coats, and boots for sale. There's just something strange about drinking a Pumpkin Spice Latte in 90-degree weather but I suppose I'll adjust.

Anyway, to celebrate I decided to make pumpkin bread, one of my fave fall treats. I wish I could say I used raw pumpkin that I carved myself and organic cage-free eggs...but canned by WalMart is more like it. For anyone interested, here is the recipe:

- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 Tbs baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger or ground cloves (I used ginger)
- 1 cup canned pumpkin
- 1/2 cup milk
- 2 eggs
- 1/3 cup shortening
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)


Heat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
In a large mixing bowl, combine 1 cup flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves. Add pumpkin, milk, eggs, and shortening. Beat with an electric mixer on low speed till blended. Beat on medium to high speed for 2 minutes. Add the 1 cup flour; beat until blended. Fold in the walnuts and raisins.  Spoon batter into prepared pan. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on a wire rack.

And yes, I will likely eat the entire loaf by myself. Don't judge.

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