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Posts Tagged ‘pumpkin bread’

…has been on my mind for months with the availability of pumpkin this year and the cooler months.  I finally was able to make a batch this week and served it with Papa Lawson’s Award-Winning Chili, which made for an absolutely fantastic meal.  When I was growing up, we always had pumpkin bread with our chili, so I figured it was rather common.  Apparently, combining the sweet bread and spicy soup is not a well-known tradition, and Schatzi was in for a real treat when he was introduced to the excellent combination!  If you have not tried it, I highly recommend you get baking!

For my family’s pumpkin bread you need:

  • 2 sticks butter
  • 3 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 can pumpkin
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 cup chopped pecans
  • 1 tsp. nutmeg
  • 1 tsp. ground cloves

Begin by preheating the oven to 350 and greasing/flouring 2 large loaf pans.  Then, cream together the butter, sugar, eggs, vanilla, and pumpkin.

Add in the flour, soda, cinnamon, nutmeg, cloves, and pecans.  Then, pour the batter into the two prepared pans.  Bake the bread for 60-65 minutes, until a toothpick comes out clean.

Let the bread rest and cool for a few minutes, then remove it from the pans to a cooling rack.  Slice yourself a piece and enjoy.

Ah, this bread was well worth the wait.  And, it freezes very well, so if you can’t finish off two loaves in a timely fashion, just wrap one in some foil, pop it into a bag, and into the freezer it goes.  But, I’m betting you won’t have a problem polishing it off–Schatzi and I are plowing through ours!

*sc

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