I’m sorry friends that this is coming out so late this week, but I can honestly say I’ve had my hands full lately. Between my “day job,” some projects we’re doing around the house, and getting the garden set back to rights after the long dry spell through July and September I have barely had a moment to breathe, much less write!
Luckily, some of our projects are coming to an end, just in time to herald the beginning of Autumn. While it officially starts early next week ( on my son’s birthday this year) we are already seeing signs of it’s imminent arrival. The temperatures still soar into the eighties during the day, but those days are already growing noticeably shorter, and it is easy to allow my thoughts to turn to preparations for fall-decorating with mums and pumpkins, a few scarecrows, and perhaps a witch or skeleton or two; and fall baking.
I love the sights and smells of autumn, especially in all the apple and pumpkin recipes that are so seasonal this time of year. To that end I decided to share one of my favorite recipes for pumpkin bread. I know, a quick Internet search can yield dozens of such recipes, but this is a tried and true version that I’ve made and shared multiple times, and is very good served warm with butter for brunch or with coffee on a crisp Autumn morning. I hope you enjoy it!
1 2/3 cup of all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts or pecans
1/2 cup raisins
In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, oil and water. Stir the wet mixture into the dry ingredients until just moistened. Fold in the nuts and raisins.
Pour into a greased 9×5 inch loaf pan. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack.