Faster than drinking a Dr. Pepper
After being away for a month in Florida and soaking in all the sunshine and green trees around my Mother's town, I realized something. They didn't get to experience fall. Florida's version comes and goes like the ebb and flow of the beautiful Gulf coast waters. Mums bloom, but the leaves stay green, pumpkins are bought at a grocery store, not a pumpkin patch. There aren't many changes, and the weather stays temperate, which is wonderful. Enviable during the wintertime. No snow.
Yet I thought fall in my adopted home state of Texas was the same, except the leaves disappear as fast as a Texan can drink a Dr. Pepper, which is lightning-quick. This fall for some reason has taken me by surprise. The crisp tang in the air has lingered longer, and everyone's fall decor around their home seems a bit more festive. It's made me think of pumpkin baked goods, but I'm only dreaming, my waistline doesn't need the temptation. Speaking of which, I'm including my go-to Pumpkin Bread recipe (calories aren't included).
3 eggs beaten
1 ½ cups sugar
1 ½ cups pumpkin
1 cup plus 2 Tablespoons canola oil (Or the oil type you prefer)
1 ½ teaspoons vanilla
2 ¼ cups flour (I use non-bleached, at least I feel like it’s healthier)
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 ½ teaspoon salt
1 ½ teaspoon cinnamon
1/4 teaspoon ground cloves (omit if you don’t care for the taste)
¼ teaspoon ginger
¼ teaspoon nutmeg
¾ cup chopped pecans
½ cup light brown sugar (Save to swirl into the batter)
Preheat oven to 350 degrees.
Grease two loaf pans and set aside. Beat eggs and the 1 ½ cups of sugar together. Add pumpkin, oil, and vanilla and mix thoroughly. Sift flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture and beat. Fold in chopped pecans. Pour into the loaf pans and place a quarter of the light brown sugar on top of the batter, lightly swirl into the mixture. Bake for one hour. This recipe can be doubled as the pumpkin bread freezes well. (You may also cut the cooled loaves in half lengthwise and spread with cream cheese and then place the other half of the bread back on top, this keeps nicely for several days in the refrigerator).
I'd love to hear about something you like to do in the fall, or your favorite recipe you save for this time of year.
I love Pumpkin Bread! This looks like a yummy recipe. Hmm, fall. In the Midwest we have lot's of rain in October. Of course the more rain earlier in the year the more beautiful colors we have as the trees change. The one thing I can do without though is the dust from harvesting. As I was mowing the pasture one last time, the neighbor farmer was harvesting corn in his big corn harvester thingy and covering me with dust. That always brings out the allergy pills! But the trees sure are pretty. Thanks for sharing another good recipe.ReplyDelete
Hi Barbara, That sounds heavenly, the fall colors you get to experience. Hope you've stocked up on allergy medicine. Sorry you got a dusting, hope it doesn't happen again. You're welcome, if you try it, let me know : )Delete
I've made banana bread twice of late and am DYING for a good Pumpkin bread recipe. THANK YOU!!! I will post a pix when I make it.ReplyDelete
You are welcome, please do Tina! Happy baking!!Delete