awards, bread, pecans, Pumpkin, Pumpkin Bread, quick bread
I may be sick...but you still need Pumpkin Bread!Sunday, October 11, 2009
Well, it's official. My oldest missed two days of school this week...followed in quick succession by my youngest (they share a room and apparently a germy hotbed). I quickly medicated, as did mexi...we've been semi-successfully dancing around the mess. Middle child awoke early this morning...it hit her head-on. And now, as I sit here with tears and mucus threatening at their respective escape holes...I have no motivation to think. Sheets and blankets are being stripped of germs in a hot, hot water cycle...windows are open trying to let in fresh air (but is this a good idea...the cold, the warm, the cold, the warm....is this where it all started in the first place?)...and nothing else seems important. I just want to veg. Do absolutely nothing. I want somebody else to make me hot soup. Yes, it's official...I'm sick. So, here's a delicious Autumn quick bread for your viewing pleasure...until I'm back up and cooking...Girlichef's Pumpkin Bread yield: 1 loaf 1 1/2 c. AP flour (or 1/2 AP, 1/2 WW) 1/2 tsp. baking soda 1/2 tsp. sea salt (don't leave out the salt...it's important...it enhances the flavors) 1/2 tsp. cinnamon 1/4 tsp. ground ginger few fresh grates of nutmeg 2 XL eggs 1/2 c. granulated sugar 1/2 c. Buckwheat Honey (or regular) 1 c. Pumpkin Puree 1/2 c. oil ~1/2 c. pecans, chopped, whole, pieces...however you want 'em Preheat your oven to 350 degrees F. Combine first 6 ingredients in large bowl and set aside. In a separate bowl, beat together all remaining ingredients, except pecans. Stir wet ingredients into dry ingredients until just combined. At this point, fold in your pecans and pour into a foil-lined loaf pan OR pour the batter into the foil lined pan... ...and sprinkle the pecans over the top (easier to appease the non-nut lovers...they can just pick them off). Bake in preheated oven for 50-60 minutes...or until it passes the toothpick test.Don't over bake it...it's so moist and delicious and reminiscent of pumpkin pie. And addicting. Seriously addicting. This was my Simple Saturday post and I decided I may as well make the most of it and share as much as I could... I also wanted to give a big shout-out to Janie from Mother Moon's Message for passing me this Triple Award!! Thank you so much...how cool is that!? I'm honored that you thought of me :) Janie has 3 blogs and I enjoy each of them immensely!
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.