Thursday, February 14, 2008
So, I continue to work nights, but tonight is Erik’s weekly hockey game. My mom’s pumpkin bread recipe has been on my to-do list to try out, so after my last meeting tonight, I thought I would get in some girl-time and have Kassidy come help me make pumpkin bread.
You might not be able to see it, I don’t really have enough loaf pans and had to rely on some muffin tins to take up the rest of the recipe I doubled. I doubled it in part because I have several pumpkin packages that have four cups instead of two – doubling creates extra goodies to be eaten and uses up four cups of pumpkin… And I do have a lot of pumpkin in the freezer.
I should have added a little more oil in the muffin tins, and since I didn’t, the muffin tops popped off like mushrooms leaving me to scrap the bottoms of the muffin tins to extract the rest of the separated muffin.
Mom’s Pumpkin Bread Recipe:
3 CUPS SUGAR 1 TEASPOON BAKING SODA
1 CUP OIL 1 TEASPOON GROUND CLOVES
3 EGGS 1 TEASPOON
1 16 OUNCE CAN PUMPKIN 1 TEASPOON GROUND NUTMEG
3 CUPS PLAIN FLOUR, UNSIFTED 1 CUP PECANS, CHOPPED (WALNUTS ARE FINE)
1/2 TEASPOON SALT 3/4 - 1 CUP OF CHOPPED
DATES (OPTIONAL) I USED DATES.
1/2 TEASPOON BAKING POWDER
MIX FIRST FOUR INGREDIENTS WELL.
ADD DRY INGREDIENTS AND SPICES. MIX THOROUGHLY.
FOLD IN NUTS AND DATES.
DIVIDE MIXTURE AMOUNG 3 ONE POUND COFFEE CANS....LOAF PANS, ETC. WHICH
HAVE BEEN GREASED AND FLOURED.
BAKE ATY 350 DEGREES FOR 65-70 MINUTES
BETTER MADE A DAY OR TWO AHEAD. TASTE IMPROVES WITH TIME. (FREEZES WELL.)
GOOD SERVED WITH WARM CREAM CHEESE.