Next to the pumpkin pie stands pumpkin bread. Not ahead of. Not behind. Exactly right next to it. So in the spirit of not showing any favoritism I give you pumpkin bread.
I should also say that just as pumpkin pie is as acceptable a breakfast food as it is a dessert - pumpkin bread is as good a dessert as it is a breakfast food. Double duty foods really are time savers. No home should be without them.
My recipe is below - it makes 2 loaves. I like to make a mini bundt cake and 1 loaf. If you do this you will have to check the bundt loaf because it will be done about 15 minutes before the loaf is.
Pumpkin Bread
Pre-heat oven to 350 degrees F. 3-1/2 cups all purpose flour, 2 tsp baking powder, 2 tsp baking soda, 1-1/2 tsp salt, 4 eggs, 1 cup vegetable oil, 1-1/2 cups sugar, 1 cup brown sugar, 1 tsp cinammon, 1 tsp nutmeg, 2 tsp ground ginger, 1/2 tsp ground cloves, 1 can (15-oz) pumpkin, 1/4 cup water. Raisins and walnuts are optional. I always include them. Mix everything together in a BIG bowl with a hand mixer until smooth. Grease your pans well (my brother taught me this - do NOT scrimp or you will curse when it does not slip easily out of the pan- don't say we didn't warn you). One last tip. I like to sprinkle the top of my loaf with sugar in the raw. It makes your bread look like it came from a bakery. Also - I always cut mine with an electric knife to minimize the whole crumbling, messy looking slice, thing.
Comfort food time of year is here isn't it? I love pumpkin bread and your pictures are making my stomach growl! Ham and beans is on the menu at our house today.
Posted by: Jenny | 10/17/2011 at 09:50 AM
Navy bean soup with ham on the menu here.
Pumpkin anything is good. It's like a big warm hug.
Posted by: Joan | 10/17/2011 at 11:58 AM
Thank heaven's you stuck with Carol...come to think of it, pumpkins are orange too! :) I will be making this as soon as I get a can of "punkin'.
Thanks as ever, Miss PZMoss :)
Posted by: Leslie J. Moran | 10/17/2011 at 12:18 PM