Month of Pumpkin continues here at Cove Creek…life has just gotten a little crazy these last few days and I haven’t had the time to share with y’all.
The craziness began last week when my car just totally died on the way to work. Do you know how dark it is at 6 am? On a dark, back-country road where the houses are few and far between? And, you have no headlights? Yes. Dark. Very. And, not much fun. I might have said a bad word.
But, you know what makes it all better? Pumpkin Bread. Simple, easy, and can also be used to barter for car repairs. True story. A good, freshly baked loaf of pumpkin bread and a nice smile can go a long way.
Here’s what you do:
Gather:
4 tbsp butter, softened plus more for pans
1 1/2 cups sugar
1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp allspice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 cup vegetable oil
8 oz pumpkin puree
2 eggs
2/3 cup water
Preheat Oven: 350 degrees
Butter/grease: 9-inch loaf pan
Whisk: flour, salt, baking soda, spices. Set aside.
Cream: butter and sugar until light and fluffy. Add oil and pumpkin. Beat until combined. Add eggs, one at a time until incorporated.
Add: dry ingredients alternately with water until just combined.
Mix Ins: 1/2 cup pecans or sliced almonds {this is what I had on hand}
Pour: Into prepared loaf pan
Bake: 60-75 minutes
Remove and cool. Remove from pan after 10 minutes and cool completely.
Notes: I baked mine in a 9 X 9 square cake pan so I wouldn’t have to bake as long; 25-30 minutes was a good time.
This was the best pumpkin bread I’ve made.
Enjoy as is, or come back on Wednesday to see what I did with it. Better yet; Make it, and come back to see what you can do with it, too.
Recipe from Bobby Flay
