Autumn hasn’t arrived at my house. It has been delayed, waylaid and halted. It’s been forced into limbo by my pregnancy.
How can that possibly happen? I haven’t baked the first batch of traditional pumpkin bread yet. I’ve been lagging. The morning sickness, aversions and exhaustion have held me back from cooking dinner - much less busting out the flour, sugar, eggs and canned pumpkin for a bake-off.
I’ve been such a bump on the couch Jimmy hasn’t asked about it.
Of course, to show off, autumn has arrived to our neighbor’s houses. It’s apparent by their fancy-smancy Halloween decorations. Pathetically my house remains skeleton, Frankenstein and goblin free. All because I haven’t roused myself from a sprawled, snoring position and donned an apron.
I was feeling hopeless to herald in my favorite season until my second trimester arrived. Now each day is a bit easier. I’ve even become more adventurous and have rambled away from my snooze spot and interacted with the family. There have even been a few sessions of Rock Band. Even crazier, last night I put store-bought pizzas into the oven and fed the family. (I know won’t wonders ever cease?)
Maybe this weekend I’ll be back to my good cheer and creating a whirlwind the kitchen. For me, there’s no better way to celebrate the season than by slicing into warm, nutty pumpkin bread.
Pumpkin Bread
3 ½ cups sifted flour
3 cups sugar
1 ½ teaspoon cinnamon
1 ½ teaspoon salt
½ teaspoon baking soda
¾ cup water
4 eggs
1 cup oil
2 cups pumpkin (canned)
1 cup nuts (optional)
Sift all dry ingredients together into large mixing bowl. Make a well in the center. Add water, eggs, oil, pumpkin, and nuts. Mix well.
Pour mixture into 3 greased loaf pans.
Bake at 350 degrees for 1 hour or until done.
Because I can never leave a recipe alone …
I always mix it up.
A large can of pumpkin is closer to three cups than two. I modify this recipe by adding the whole can and ¼ to ½ cup extra flour. I don’t have glass loaf pans (which I prefer over metal) so I use a glass-baking dish and bake it longer — until almost done. Then I pull the pan out of the oven and let it finish cooking/cooling off on the counter. With this method I wait until the bread is completely cooled before slicing and serving.
The result is always super moist and delicious pumpkin bread.
Autumn hasn’t arrived at my house. It has been delayed, waylaid and halted. It’s been forced into limbo by my pregnancy.
How can that possibly happen? I haven’t baked the first batch of traditional pumpkin bread yet. I’ve been lagging. The morning sickness, aversions and exhaustion have held me back from cooking dinner - much less busting out the flour, sugar, eggs and canned pumpkin for a bake-off.
I’ve been such a bump on the couch Jimmy hasn’t asked about it.
Of course, to show off, autumn has arrived to our neighbor’s houses. It’s apparent by their fancy-smancy Halloween decorations. Pathetically my house remains skeleton, Frankenstein and goblin free. All because I haven’t roused myself from a sprawled, snoring position and donned an apron.
I was feeling hopeless to herald in my favorite season until my second trimester arrived. Now each day is a bit easier. I’ve even become more adventurous and have rambled away from my snooze spot and interacted with the family. There have even been a few sessions of Rock Band. Even crazier, last night I put store-bought pizzas into the oven and fed the family. (I know won’t wonders ever cease?)
Maybe this weekend I’ll be back to my good cheer and creating a whirlwind the kitchen. For me, there’s no better way to celebrate the season than by slicing into warm, nutty pumpkin bread.
Pumpkin Bread
3 ½ cups sifted flour
3 cups sugar
1 ½ teaspoon cinnamon
1 ½ teaspoon salt
½ teaspoon baking soda
¾ cup water
4 eggs
1 cup oil
2 cups pumpkin (canned)
1 cup nuts (optional)
Sift all dry ingredients together into large mixing bowl. Make a well in the center. Add water, eggs, oil, pumpkin, and nuts. Mix well.
Pour mixture into 3 greased loaf pans.
Bake at 350 degrees for 1 hour or until done.
Because I can never leave a recipe alone …
I always mix it up.
A large can of pumpkin is closer to three cups than two. I modify this recipe by adding the whole can and ¼ to ½ cup extra flour. I don’t have glass loaf pans (which I prefer over metal) so I use a glass-baking dish and bake it longer — until almost done. Then I pull the pan out of the oven and let it finish cooking/cooling off on the counter. With this method I wait until the bread is completely cooled before slicing and serving.
The result is always super moist and delicious pumpkin bread.