PUMPKIN SEASON IS HERE! Can we get an Hallelujah Chorus there? And even better...there is canned pumpkin in the store. Hello sweet nectar of fall!!!!
Last year I couldn't find it anywhere and was a bit perplexed as to what I was going to do this year without pumpkin treats. Yes, I know...pie pumpkins! I've never done that but I was ready to slice and dice a pumpkin for treats. But then my sweet friend emailed me last week and told me she had discovered the canned yummy goodness at our local grocery store and it was on sale so OFF I WENT with bells on.
I bought 4 cans right then and there! I have since made a pumpkin pie for hubby (his all time favorite pie) which disappeared last night. Where did that pie go? I can not for the life of me figure that one out. Haha!
This afternoon our home smelled of spices and pumpkin as 2 stunning loaves of pumpkin bread baked in our oven. I just know they would have been pinned with blue ribbons back in the day of 4-H!
Speaking of 4-H, that is where my trusty Pumpkin Bread recipe came from and it has not failed me since those awkward days of teenagedom. I would like to share this recipe with you.
3 c. sugar
1 c. oil
1 lb. pumpkin
2/3 c. water
3 1/2 c. flour
2 t. baking soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1/2 t. cloves
(I always substitute my spices with pumpkin pie spice. I used 3 1/2 t. of pumpkin pie spice.)
Preheat oven to 350 degrees. Grease and flour 2 bread pans. Mix sugar and oil. Add beaten eggs. Mix in pumpkin and water. Add dry ingredients. Mix 3-4 minutes. Pour into prepared bread pans, spreading into corners. Bake 1` 1/2 hours or until toothpick comes out clean. Cool 10 minutes. (My bread baked in 1 hour 20 minutes.)