Monday, November 10, 2008

The dish on pumpkin bread

I've been craving this every since the calender said "Fall" and the leaves turned autumn colors. How can you let the season pass without a loaf or two of pumpkin bread? (and it's even kind of good for you)

PUMPKIN BREAD (courtesy of Ms. Betty Crocker)
1-16 oz. can of pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I sub nutmeg...not a clove fan)
1/2 teaspoon baking powder
1/2 cup chopped nuts, if desired
1/2 cup raisins, if desired (I leave these out...not a raisin fan either)

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until wooden toothpick comes out clean. Cool 10 minutes. Remove from pans. Then wink at Betty, put her cookbook away and add...

a generous slathering of cream cheese icing sprinkled with cinnamon.

4 oz cream cheese, softened
1 teaspoon vanilla
2 1/3 cups powdered sugar
2 tablespoons of milk

Mix ingredients together and apply generously to tops of pumpkin bread. Sprinkle with cinnamon. Slice and enjoy.

dish note: same favorite thrift store as the trunk find. I scored a box of Louisville Stoneware (16 plates, mugs, bowls) for $45. I can hardly sit here and type as I think what treasures they could have today...

1 comment:

Veronica Funk said...

I tried the recipe and it's absolutely incredible...moist and delicious...thank you for sharing!