Monday, October 31, 2011

Pumpkin Loaf

I love mornings! I always find I am most productive before noon, after that I turn into a pumpkin. The other morning my son woke me up earlier than usual. Like a typical baby, he woke the household, ate, and went back to bed. This left me wide eyed and twirling my thumbs at 7:30am. So I cleaned out the fridge...of all things to do this was top of my list. As I was throwing out last weeks leftovers I came across my leftover pumpkin puree from my pumpkin roll. Time to bake! I abandoned the fridge and headed to my bookshelf to find my pumpkin loaf recipe. I knew the recipe yielded two loafs which was perfect for the two sets of grandparents.

My son's room is just a short distanced from our kitchen so I didn't want to turn on the electric mixer just yet. He really isn't a light sleeper but when I start a project I really don't want to wake him. I got out my big mixing bowl, a whisk, and rolled up my sleeves. In went the dry ingredients, than the wet ingredients, and into the oven. Soon my whole home smelled like the delicious scent of pumpkin and I got back to the cleaning out the fridge.


Pumpkin Loaf
Adapted from: Best of Bridge Volume 1

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 cups pumpkin, canned
  • 2 cups white sugar
  • 4 eggs
  • 1 1/4 cups oil

  • Preheat oven to 350 degrees
  • Mix dry ingredients in a bowl. Make a well in center.
  • Add the remaining ingredients and stir just enough to mix
  • Pour batter into two greased loafed pans
  • Bake for 1 hour

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