I am zipping around with little time for blogging this week. But I thought I would give you a couple of nice recipes, the likes of which are filling our home with warmth from the oven and lovely smells. I made double batches to freeze for when we start school again. Here's one of them:
Delightful Autumn Pumpkin Bread
1 15 oz. can of pumpkin puree
2/3 cup water
1 cup vegetable oil (or for lower fat, 1/2 cup each water and apple sauce)
2 cups sugar (I reduced this to 1 1/2 cups, and used half white and half brown)
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 cup raisins or dried cranberries
3/4 cup chopped pecans
1 cup grated carrot
Preheat the oven to 350 degrees; grease and flour 3 8x4" pans
In a large bowl mix the pumpkin, eggs, oil water and sugar until well blended.
In a separate bowl, whisk together flour, baking soda, salt and spices. Stir the dry ingredients into the pumpkin mixture until just blended. Fold in optional ingredients. Pour into pans.
Bake 50 minutes or until it tests done with a toothpick.