I couldn't believe my eyes when looking back at my last post! Sept 28...what happened? October happened! October is extremely crazy for us every year with 2 of my daughters birthdays, festivals for the store and harvest at the farm. Not to mention the absolutely terrible weather Michigan has had this season! I have been cooking like mad, but instead of writing...I am falling asleep on the couch at 10pm! Apparently, blogging is not a compulsion yet, but I'm working on it! I think this morning I will make some pumpkin quick bread and muffins for the masses of teenagers sure to invade our house (AGAIN) this weekend! My favorite recipe is actually a huge batch that I split and turn 1/2 into bread and 1/2 into muffins, adding whatever seems to be on hand in the way of dried fruit, nuts, chocolate or cheese. Since there is no photo yet...please enjoy "Precious"! Actually this is Otto...technically he belongs to my youngest daughter, Jamie, but I ply him with treats for affection! He in turn brings in many dead animals (or almost dead), muddy paws and lots of cheap entertainment! Enjoy your day!
PUMPKIN BREAD
3 c Sugar
1 c Vegetable Oil
4 eggs
1 16oz can pumpkin puree
3 1/2 c all purpose flour
1 t baking powder
2 t baking soda
2 t salt
1 t cinnamon
1 t nutmeg, freshly ground
1 t allspice
2/3 c water
1/2 cup chopped walnuts, pecans, dried cranberries, chocolate chips or any combination you enjoy!
Preheat oven to 350 degrees. Mix sugar, oil and eggs and beat about 2 minutes. Add pumpkin, dry ingredients and spices. Mix 30 seconds, add water and nuts and stir until just combined.
At this point I fill one 9X5X3 inch loaf pan that has been greased and floured and then muffin tins (about 18) with the remainder of the batter. the bread takes about 50-60 minutes to bake through and the muffins about 25 minutes...watch them carefully. When finished baking,let rest in pans about 10 minutes, remove from pans and cool on a wire rack.
