Monday, October 18, 2010

What to make with Pumpkins in - day one

Do you have that friend? The one who produces the most amazing food? Like some kind of green thumb for baking, or she's using Snape's special potions book with all the margin notes.... I'm blessed with two friends like that, and both have been generous enough to contribute to ward cookbooks that are currently in my posession. Their recipes are easy to find. Let the book fall open to whichever pages have the most flour/sugar/shortening (or in this case, pumpkin) on the page and you found one.
Last night I made Rachel's Pumpkin Bread. It's loaded with shuga and chocolate chips, as every recipe should be (I'm still trying to find a way to add chocolate to Fettucini Alfedo, without success). It is a dense, moist bread and quite delicious. Funny how kids who turn their noses up at any type of squash, and think pumpkin pie is yucky will inhale pumpkin bread like it's some kind of ambrosia. I made this in the middle of the night so: 1.) I could tell you about it and 2.) because everyone was asleep and there might be a chance that I would get some before the masses consume it all.

Pumpkin Bread
4 1/2 c. sugar
1 big can pumpkin
1 1/2 c. oil
1 1/2 c. water
6 eggs
5 c. flour
3 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 tsp. salt
3 tsp. cinnamon
1 1/2 tsp. nutmeg
3/4 tsp. ground cloves
Don't you love it when, even if you add it very slowly,
the flour tries to save itself by leaping out of the bowl?

Mix wet ingredients, then add dry ingredients. Mix well. Pour into greased and floured pans (about half full). Add chocolate chips if desired (why wouldn't you? are you insane?) by sprinkling on top before baking.

Bake at 350 degrees for 30-40 minutes depending on pan size. Yield 3-4 loaves.

I love this bread! It is wonderful and it has pumpkin in it so it's good for you!

Go forth and bake.

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