|Yes, I need to work on my food styling.|
The joys of fall are many - the blaze of crimson and orange leaves and the satisfying crunch of walking through them on a country lane. Apple picking and corn mazes. The cooler weather, making it a perfect time to wear cozy, soft woolen sweaters.
But pumpkin spice everything? Blech.
There's only one pumpkin flavored fall treat I do love: pumpkin bread.
I've seen many recipes but this version is one I've stuck with for years - the holiday spice aroma and one bowl easy clean up make it a winner. Whip up some up and let me know what you think. You can make two loaves from this recipe or a few more than two dozen generously sized muffins. Bon appetit!
2 1/2 c. sugar
3 1/2 c. flour
1 1/2 tsp. salt
3 tsp. nutmeg
1 tsp. ginger
2 tsp. baking soda
3 tsp. cinnamon
1 c. oil
2/3 c. cold water
1 lb. can pumpkin
Mix all ingredients together with electric mixer. Grease 2 loaf pans (do not flour). Bake at 350 for one hour. If you do muffins, they'll take 18-22 minutes. Check doneness with a tester inserted into the middle. Enjoy!
Shari is the author of Against the Claw, the latest in the Lobster Shack Mystery series. Check out her Facebook Author Page for giveaways, appearances, and more. https://www.facebook.com/sharirandallauthor/