Friday, November 15, 2013

Dump, Stir and Bake

It's officially feeling like fall around here.  The trees showing off their rich beautiful colors and the smell of neighborhood fireplaces in action. Cool temps are not my favorite but, the beauty of the countryside makes it tolerable.

This week's Free Recipe Friday just screams fall.  Pumpkin Bread has been a staple in our family since I was a child.  Mom used to make hers in clean empty coffee cans.  Round bread!  It was the coolest.  My mom was very nifty and was great at using what she had.  There was never a year that went by that we didn't have this around Thanksgiving or Christmas.

Please feel free to make round bread, square bread, big muffins, little muffins, using whatever you have.  This recipe cannot be any easier.  Just gather the ingredients, dump them in a bowl, whisk them together, pour them in a sprayed baking dish of some sort and bake away.  There's none of this keeping dry ingredients separate, etc etc.  Just gather, dump, stir, bake.  And YUMMY!  Enjoy it now or enjoy it later.

1 can prepared pumpkin
1 2/3 cups flour
1 1/2 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cloves
1 1/2 teaspoons cinnamon
2 eggs
1/3 cup vegetable oil
1/4 cup water

Preheat oven to 350.
Spray 2 loaf pans, several mini loaf pans,
small or large muffin tins, etc. with non stick spray.
In a medium size bowl, combine all ingredients.
Mix together using a whisk until
well combined. Divide batter among baking dishes
until all batter has been evenly dispersed.

Bake for appx 20 minutes.
Small muffins require a little less time,
loaf pans require a little more.
Adjust accordingly.
Remove from the oven when bread
does not jiggle in the middle or
a toothpick inserted in the middle comes out clean.
Try not to over bake.

Once removed from the oven,
let rest in the pan for 3-4 minutes.
Remove bread from pans and set to cool on a paper towel.
I wrap mine while still quite warm
in a large storage baggie - this keeps them nice and moist.
These store well in the freezer,
so make ahead and have them ready for
early morning Thanksgiving Day Parade watching
or as you open gifts on Christmas morning!

We devour our pumpkin bread by toasting a slice or two,
top with a little butter, and spread with a little cream cheese.


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