Pumpkin bread goodness...
This morning I went hunting for my pumpkin bread recipe right here on the blog.
I love getting emails from sweet folks telling me they love it so much.
So, I thought, it's time to revisit this one.
Mine are in the oven as I type.
Here goes, yummm!
Can you smell it now?
Moist, warm, cinnamon clove ginger nutmeg infusion.
The recipe for this bread is one I created after trying different recipes over the years.
It is so tender and succulent.
And smells like autumn heaven, I tell ya.
It's moist and tasty as can be.
Slices up like a dream...
The pumpkin puree I use is from pumpkins that I roast from my own garden.
These loafs are from some pumpkin puree I had from early spring, which I had frozen.
The wonderful thing is that, pumpkin puree freezes beautifully.
So you can have it all year long, until you get your hands on another pumpkin.
Of course, you can use canned puree as well.
These loafs are made using puree from a giant Fairytale Pumpkin.
Which are some of the best for cooking.
I did a post on roasting pumpkins here.
The house smelled so wonderful.
I made you a PDF printable recipe for this bread.
So, if you'd like to print this recipe, simply click HERE.
from ♥ Vanessa Valencia
28 oz. pumpkin puree (3.5 cups)
1 cup vegetable oil (I use extra light olive oil)
2/3 cups water
1 cup brown sugar
2 cups white sugar
4 cups all purpose flour
2 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Preheat oven to 350' F
Lightly grease or lightly spray your loaf pans with cooking spray
(I use non-stick pans and a thin layer of cooking spray for these)
I fill 3 loaf pans with this batter because there is a lot of it.
Which is great because there is enough to eat plus gift or freeze.
2 - 9.25" x 5.25" loaf pans
1 - 8.5" x 4.5" loaf pan
(you can make muffins instead of a third smaller loaf which I'm doing today, and they're sure to cook up much faster, so keep an eye open)
In a very large bowl mix pumpkin puree, oil, eggs, water and sugars until well blended (I use a hand mixer on low to medium until mixture is really well blended).
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until it is well blended.
(I use my hand mixer on low, and then I give it a good stir)
Pour into prepared pans and bake.
My ovens get really hot, and baked up perfectly at 42 minutes.
But you can go up to 50 minutes if need be.
Some may even need more time.
Just test your own oven's cook time and jot it down for future reference.
As you know, loaves are done when a toothpick inserted into the center comes out clean.
You can make two large loaves and some muffins instead of 3 loaves if you wish.
(Just toothpick test for muffin cook time, I'd say 20-30 mins would do the trick, maybe less)
This bread is so moist and so delicious.
Perfect for the season!
If you like a little frosting on the side, mix up some cream cheese and honey to taste, with a dash of salt if you'd like, and you have a perfect frosting for this succulent bread.
Again, for a PDF printable version click here.
After all that munching, an early morning stroll in our October garden really hits the spot...
Will you come with?
The flowers have a huge explosion in October and early November in this mild autumn weather.
In fact, some of them are just beginning to bloom now, for the first time.
They just got really big and bushy all summer, and now, flowers.
The desert is such a strange place.
It's like a warm spring here right now...
(Something funny - I tried to get Matty and Miles to sit for a photo. Of course, Matty would have none of that. Miles did sit. So, to get Matty's attention, I told him that there was a bunny in the flowers (he's never caught a bunny, but he dreams of it I am sure). Of course, Matty went out of his head with excitement. And then, he jumped into the marigolds. Miles is face to face with Matty in the marigolds above, but you can't see him, isn't that funny? So technically, he is in the picture, haha. One good thing, the boys never ever trample through my flowers on their own, they are so good. My neighbor's dogs destroy her garden, making it impossible for her to have one. So I am so glad Matty and Miles don't get into those shenanigans.)
The thing is, one day we will wake up and it will be full blown chilly.
So that is kinda fun, the huge switch of seasons all of a sudden.
It always happens.
But right now, it's like spring in October.
There are so many gourds hanging from the electric/phone box post.
I still can't get over that, the thing I hated the most, is now so beloved to me.
Nothing like a little chalkboard spray paint I guess :)
Cosmos and white zinnias dance around...
So many lovely petals...
How the zinnias withstand the Arizona summer heat, I just don't know.
But I am certain they are loving our spring in autumn.
And I for one, am so delighted to still see flowers and butterflies fluttering about.