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Thursday, October 15, 2009

One Sweet Treat

The Fall weather is coming our way this weekend here in North Florida and I am SOOO stoked!!

With this wonder-fall season comes the beginning of three months of great Holiday Baking.

In the month of December my home is filled with the aroma of Fruit Cake Cookies. But for now it's the scent of Pumpkin Bread filling the air.

To date I have made about... ummm... a gazillion loaves of this most ah-mazing taste of Autumn.

Couple it with homemade Honey Cinnamon Butter and it's a winner and everyone is requesting the recipe. Which, by the way, I got a few years ago from one of my favorite cookbooks... the internet; you crave it, it's got a recipe for it!!

So with that said, I am passing it on to you!! I promise, your guests will be asking you for the recipe too after they taste it. (I won't tell them where you got it... it'll be our lil secret)

Pumpkin Bread

16oz Canned Pumpkin (You could use fresh, but why)
3 1/2 cups All Purpose Flour
2 tsp Baking Soda
3 cups Sugar or Splenda (I have never tried the Splenda)
4 Eggs, beaten
1 cup Oil
1 1/2 tsp Salt
2 tsp Cinnamon
2 tsp Nutmeg
1/2 tsp Allspice
2/3 cup Water
1 cup Nuts, chopped

In a large mixing bowl stir together flour, soda, salt, cinnamon, allspice, nutmeg and sugar.

Add eggs, water, oil and pumpkin. Mix until blended. Add nuts and stir until incorporated.

Pour into two lightly greased and floured 9" x 5" loaf pans and bake one hour.



Cool for 10 minutes then remove from pans. It tastes better if you wrap it in plastic wrap and refrigerate until next day. Keeps well in fridge and can be frozen.



Oh, and to top it off, mix together some room temperature butter, honey and a couple dashes of cinnamon. Best topping ev-ah!

Happy Fall Ya'll!

1 comment:

Freda said...

would like the recipe for your fruit cake cookies you talk about...I know its gonna be yummy...

Freda