Thought I'd share a picture of my favorite "Kitchen Snowman" who keeps me company while I'm baking at the beach...Isn't he precious? I've had him for years and still haven't named him; any suggestions?
This Pumpkin Bread has the consistency of a very moist cake without the frosting. We found that serving a slice of the bread with a dollop of Cool Whip© produces heavenly sighs of satisfaction.
Pumpkin Bread Recipe
by Elizabeth Rhoades
1 cup butter, softened
3 cups sugar
3 eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 teaspoon pure vanilla extract
1 (16 ounce) can solid pack pumpkin
1 handful of chopped walnuts (if desired)
You will need two bowls for this recipe...
- In one mixing bowl combine butter and sugar. Add eggs; mix well.
- Combine all dry ingredients into the other bowl in order given.
- Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin and vanilla. Add walnuts.
- Pour batter into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done with a knife.
Happy Pink Saturday! Won't you Join us?