Wednesday, November 08, 2006

My first recipe post

I'm surprised it took me this long. I'm not the best or the worst cook in the world, but I can hold my own. Fall does something to me though and I become this super baker. Cookies, pie, cake, breads, especially breads. I'm already planning my Christmas cookies.

Here is a wonderful, easy Pumpkin Spice Bread that can be done in loaves, a bundt cake or a lot of little mini-loaves to give away as gifts. I have made it for dessert for company and for a snack to go with coffee, and both times it was all gone, so that's saying something. I put a little cream cheese frosting glaze, but you don't have to. It also has A LOT of sugar in it, so next time I'm going to decrease and see what that does, but for now, I'll give it to you as I know it.

3 Cups sugar
1 Cup Vegetable Oil
4 eggs, lightly beaten
1 can (15 oz.) solid pumpin (or bake your own pumpkin)
1 tsp. baking soda
1tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie seasoning
(or you can use cloves and all spice, but it makes the bread a lot more powerful. Smells great, but kind of potent to taste, I think. I never really learned to like cloves.)
1/2 tsp. baking powder
1/2 Cup water

Combine sugar, oil, eggs. Add pumpkin and mix well. Combine dry ingredients and add to pumpkin mixture, alternating it with the water. Pour into greased loaf pan, bundt pans, whatever. Bake at 350 for 60 - 65 minutes or until a tooth pick comes out clean. Cool in pans for 10 minutes then cool on a wire rack.

For a drizzle topping, melt a big spoonful of cream cheese and half a cube or butter or margarine, add a little milk, and a cap full of vanilla, then shake in powdered sugar until you get the consistency you like. I probably used 1/2 - 3/4 of cup.

Give it a try and tell me how you like it. Happy baking and nesting and any other cozy fall thing you are doing.


shanna said...

Yum! I'll have to try this. I've been making pumpkin muffins for T this months, and she can't get enough of them. But I add a banana for sweetness and use xylitol for most of the sugar, with just a little bit of the real stuff (to limit the yeast food). I also use about half regular flour and half rice so she can get a little break from so much gluten. As always, she has enzymes with these, too. But it is one of the better ways I've been able to sneak in a little bit of vegetable matter into her diet.

Hey! Come over and play my game! There's a prize if you win...

Anonymous said...

sounds amazing, thanks for sharing. i know splenda works great in sweet breads.