I confess.....I'm a foodie. I've really grown to love cooking and baking, and thanks to the Food Network, I've learned so many tips and tricks to making all kinds of delicious food. I was always afraid to veer off the "recipe" path and for so many years, didn't think I had the gumption to be creative when I cooked. But over the past few years, I've learned it's OK to be your own cook! I still usually follow a recipe, but have grown to be able to adapt these recipes to what we like. But when it comes to baking, you really have to make sure to do the "exact measurement" thing when it comes to the ingredients. A pinch of this and a dash of that doesn't work as well with baking as it does with cooking. And I will choose baking over main dish entree cooking anyday.
This is my "go to" recipe for Pumpkin bread. I'm really a pumpkin addict, and as soon as September comes, I start cooking with pumpkin. This is a recipe adapted from a recipe I found on www.allrecipes.com by V. Monte. I adapted this recipe with my own additions to it to suit our tastes. This is a sweet, moist, delicious pumpkin bread that everyone loves. It also freezes well.
Here's the fixin's for the recipe:
3-1/4 c all-purpose flour
2 c white sugar
1 c brown sugar, lightly packed
2 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp cloves
2 c solid pack pumpkin puree (one 15 oz can)
2/3 c water
1 c vegetable oil
4 eggs (room temperature)
1/2 tsp vanilla
1/2 c cranberries
Grease and flour pans. Preheat oven to 350 degrees F (175 d C)
Measure flour, sugar, baking soda, salt & spices into a large bowl. Blend together. Add pumpkin, water, oil, eggs, vanilla. Beat until well combined. Stir in cranberries. Pour batter into pans.
|Ready for the baskets!|