I love fall! I love the cool, crisp air mixed with sunny days. I love the orange, yellow and red hues dotting the landscape. I love outings with the family to pumpkin patches. Last year, we found one in Naches that shot pumpkins from a cannon, much to Jack’s delight. We also bought our first big bag of crisp Washington apples right there from the farm.
Here are some snapshots from last year’s pumpkin patch visit. Jack was our guest photographer on the hayride.
For me, fall also means harvest foods. Like pumpkin and apple pie, caramel apples and popcorn, fresh donuts at the pumpkin patch and apple cider.
To wish you a happy fall, I thought I’d share with you a new recipe I just tried for pumpkin bread. It’s from an old copy of a Cottage Living magazine that my friend Jessica had and I thumbed through.
This bread turned out to have a wonderful flavor! And no sogginess that some fruit/vegetable breads can have. I over baked it a tad, so I would test it every five minutes starting after 55 minutes next time.
Pumpkin Spice Bread from Cottage Living, 11/2006
1 plus 2/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 plus 1/8 tsp kosher salt
1 plus 1/3 cups sugar
1/3 cup canola oil
1 cup plus 1 1/2 tbsp canned unsweetened pumpkin
1 large egg
1. Preheat oven to 350 degrees. Grease and flour an 8 1/2 x 4 1/2 inch loaf pan. (I just used Pam.) Sift together first 5 ingredients, stir in salt.
2. Combine sugar, oil, and pumpkin in a large bowl; beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at low speed until blended. Transfer batter to prepared pan.
3. Bake at 350 degrees for 1 hour 5 minutes or until loaf is golden and toothpick comes out clean. Let cool in pan on a wire rack 15 minutes; remove from pan. Serve warm or at room temperature.
(If you don’t have kosher salt, try substituting sea salt or canning salt, which are coarse also.)
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