Wednesday, July 1, 2009

I Was So Nice to Me

Yesterday afternoon, following a morning of four boys in the sun and water, I braved the heat and... heat of my kitchen to make some breakfast for this morning. This recipe is a year round favorite with us and, though I tend to make it more in the fall, I love the smell of the house after it's baked at any time of year.

Pumpkin Bread

Makes approximately 12 muffins, 3 small loaves, or 1 large loaf

1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips (optional)

As with all bread recipes you mix the wet and dry separately adding the walnuts and/or chocolate chips during that last mixing all together. (If you discover, like someone I'll not name, that the brown sugar you THOUGHT you had was really just left overs stuck to the sides from the aforementioned someone scooping out of the middle of the container, you can always substitute 1 cup of white sugar with 1TBS of Molasses.) Bake the loaf at 350* for an hour. It will look and smell done in half that time, but I discovered this morning, there can still be a doughy spot if you take it out even five minutes early.

Serve with lots of butter. If you really like yourself, you can also set the coffee pot to be ready when you get up.

There are times when I am so nice to me. I wonder what I can do for me tomorrow... maybe clean up the rest of the books that are laying around here?

1 comment:

  1. I love Pumpkin Bread, Pumpkin Cake, Pumpkin Pie, etc. I just said to a bunch of ladies I was sitting with at a BBQ that Pumpkin does not get enough play time in the summer. It is woefully ignored. I intend to remedy that shortly.