Saturday, September 27, 2008

Play Dates and Pumpkin Bread

It's been awhile since I've posted one of my favorite things. Today I thought I'd post about some of my favorite things that start with P.

Play dates:
Camille and I love when we get to hang out with our friend Cooper. He and Camille usually have a pretty good time together plus that means Kacie and I get to hang out so it's a win-win. (OR maybe it's a win-win-win.) We'll miss you when you move Coops!

For some reason they thought it was a blast to play in the playpen.
Pumpkin Bread: Can I just say YUMMM! I love pumpkin bread. Kacie was kind enough to introduce me to it and provide me with her delicious recipe. Last time she came she brought some. I cut into it before she had even pulled out of the driveway. (I did restrain myself enough that there was some left when Brad got home from work.) This is a delicious treat and just tastes like what Fall should be.

Makes 2 loaves (32 servings)
Prep: 20 minutes Bake: 55 minutes

3 cups sugar
1 cup cooking oil
4 eggs
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15-ounce can pumpkin
1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).
Raisin-Nut Pumpkin Bread: Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added. Nutrition Facts per serving: 220 cal., 10 g total fat (1 g sat. fat), 27 mg chol., 197 mg sodium, 32 g carbo., 1 g dietary fiber, 8 g pro.Daily Values: 59% vit A, 2% vit. C, 2% calcium, 6% ironExchanges: .5 Starch, 1 .5 Other Carbo., 2 Fat


Kacie and Jake C. said...

We love those things too :) Thanks for not mentioning what happened to the poor kids pants.

Lee and Melody said...

Yum! We'll try this recipe out right away. I have a banana bread recipe that's been getting some use lately, but now is just the right time for pumkin bread!

Amy said...

Delicious! Thanks for sharing the recipe. Jason made pumpkin banana bread last night and our house smells divine this morning! p.s. HAPPY BIRTHDAY! Hope your day was fun!