Monday, October 19, 2009

it's time for pumpkin bread

and no, i'm not going to get all super homebody on you and show you how to make your own pumpkin puree, not that i don't want to, i just have yet to do it and have no pumpkins available to mash up so we're gonna do this with a can. just don't tell martha or mary jane, okay?

i have a favorite banana bread recipe that i adore. i also adore pumpkin anything and my favorite pumpkin anything as you all should know by now are these pumpkin squares. they are fluffy light and soooo very drool worthy and they should be, they have two sticks of butter in them. two whole sticks. yikes! easy to forget when you can eek out those squares for a few days but sometimes, they are just sooo good (as in, you-don't-wanna-share-them good), you find that they sadly didn't make it to the next day. but then you remember that you bought the BIG can of pumpkin so you can make another batch but you find that you have no butter in the house unless you count the slightly gooey and crumb coated few tablespoons left in the butter dish in the pantry. yeah. not gonna work.

so, speaking from experience, ahem, i found that i still had some pumpkin left in the can and needed to do something with it. oh, twist my arm! and sure enough, i only had one stick of butter and two eggs left in the fridge, what to do? what to do? it was then that i spied my banana bread recipe clinging to the side of the fridge and thought A-HA! pumpkin puree was kinda like mashed bananas right? so i went for it and it was gooooood!

here's what you need:
*1 cup sugar (sometimes i use half brown & half white)
*1 teaspoon baking soda
*1/4 teaspoon baking powder
*1/4 cup oil
*2 cups flour
*cinnamon, ground cloves, ginger, nutmeg, etc.
*2 eggs
*dash o salt
*chocolate chips, pecans
*pumpkin puree

okay, here is the annoying part, i have no measure for the pumpkin, it may have been a cup it may have been more or less. i don't know, i winged it. i tend to do that. it looked like there wasn't enough so i added a mashed banana as well and then, when the batter was too thicky-sticky, i added a couple of tablespoons of orange juice and whatever was left of the whipping cream that had been camping out in the fridge forever. it smelled fine, so don't worry. also, for the spices, i like my bread spicy so i just keep shaking those pour jars until i'm happy. my secret ingredient is black pepper.

set your oven to 350 degrees F and get cracking.mix your oil, sugar, eggs and pumpkin together and then add your dried ingredients. stir, stir, stir and add those chocolate chips and pecans (or not, it's up to you).pour everything into a loaf pan* that has been generously oiled & floured and top off with more nuts and chocolate. bake for about 45 minutes or until you can pull a toothpick out of the loaf and have it be dazzling clean. serve it up with a neutral beverage** and enjoy.*sometimes i find i have way too much batter for my loaf pan so i also bake a mini loaf as well. or you could use a bigger pan. it's up to you.

**my beverage of choice is unsweetened coffee with half n half. it is a very tasty balance to the sweet of the bread.

don't forget to listen to your halloween tunes while yer baking. it adds a wee zip to the experience. halloween tunes or doris day...

1 comment:

  1. Yummy!...sounds good! I usually spread Nutella on my pumpkin bread...try it!
    I am going to try out your recipe this week as I have a fresh can of pumpkin puree :D

    ReplyDelete