Saturday, November 2, 2013

November!

Made this wonderful pumpkin bread today, it is very good, very moist and pumpkinny!
I also put some chicken and white bean soup in the crock pot this morning. It is very fallish in this house today! Nothing can beat soup and bread! Enjoy!
(Chefs catalog sent it to me this morning in an email)

Coffee House Pumpkin Bread
Coffee House Pumpkin Bread

1-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 cup sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 teaspoon vanilla

Cooking Instructions
Grease and flour a 9x5x3 inch loaf pan. Preheat the oven to 350 F. 
MY NOTES: I DID NOT HAVE CARDAMOM NOT SURE IF I MISS IT, AND I DID NOT PUT SEEDS IN OR ON MY BREAD. ok carry on....

In a large bowl sift together the flour, baking soda, salt, nutmeg, cardamom, cinnamon, allspice, and cloves. Stir in sugar. In a small bowl beat together eggs, pumpkin, oil, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined. Be careful not to over mix batter

Immediately pour batter into prepared pan. If desired, sprinkle top of loaf with a 1/2 cup of salted roasted pumpkin seeds. Bake in preheated oven for 45 to 50 minutes, or until a knife inserted into the center of the loaf comes out clean. Cool, in the pan, on a wire rack for 5 minutes. Turn out bread onto cooling rack and let cool to room temperature.

3 comments:

Bead and Needle said...

Carry on...looks DELICIOUS - thanks for another great recipe, Chica!

My Garden Diaries said...

I am slightly obsessed with everything pumpkin so this is being added to my book! Thank you for sharing this one...I just got finished stuffing my face with pumpkin cake at my niece's birthday party! How do you do the soup in the crock pot??

Ronna said...

November and Autumn......my favorite time of the year. Thanks for sharing this recipe.....something yummy for the season!