Wednesday, November 17, 2010

Pumpkin Bread

I was helping my sister Brooke unpack in her new place Monday night and we were talking about Thanksgiving.  We are really excited because we are having Thanksgiving at our house this year!  We usually go to Corey's parents and both of my parents' side of the family - so needless to say...three Thanksgiving dinners can be a little much!  We are so looking forward to having both of our immediate families at our house for a nice relaxing day :)

Anyway... Brooke mentioned she wanted to make Pumpkin Bread to bring over for some breakfast and I told her I found the best recipe for it!  Its from Simply Recipes and it was wonderful!  It was so moist and we loved the nuts in it.  You could also add chocolate chips if you wanted to mix it up.

How warm does that look :)  Soo looking forward to Thanksgiving and time with family!  We have soo much to thank the Lord for this year!

Pumpkin Bread Recipe

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts


1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.

I'll try to share my Thanksgiving menu tomorrow...should be interesting!!!

And in case you were interested, we had these last night from the Picky Palate:

BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups

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