Cooking web notes

Pumpkin bread is a fall season favorite, and I have been meaning to share it with you for a while.  Soon after making the Pumpkin Pie for Thanks-giving,  I baked this bread.  It is lightly sweetened, making it perfect for breakfast and spicy enough to make it interesting as an evening snack.

   Christmas weekend kept me busy hopping from one get together to another, and I had a full- house of wonderful friends even the day before.  It has been a great year as far as celebrations go and I have no reason to complain.  It’s all good.

   Well! maybe I should not have said that quite so fast.  With both my children home when I am not partying, I am dancing to a different tune-theirs!  When I am not cooking, I am trying to act as mediator in the millionth fight they get into.  Then comes cleaning, and my laundry basket always seem ominous.  One of these days, I fear it will take on a life of its own and crawl up to me demanding attention. 

   While I struggle with the nuisances of daily life, I hope you stay warm and have a fantastic day!



I just love the color of it :-)



This is so easy peasy and tatsy !




Ingredients:

Canned pumpkin puree- 1 cup
Olive oil- 1/2 cup
Sugar- 1 cup
Eggs- 2
Sour cream- 1/3 cup
Baking powder- 1/2 tsp
Baking soda- 1 tsp
Flour-1 1/2 cup
Chopped walnuts- 1/2 cup
Nutmeg Powder- 1/4 tsp
Cinnamon Powder- 1 tsp
Cloves powdered- 1/4 tsp

Method:

1.Sift together the flour, baking powder, baking soda and the spices in a large mixing bowl.
2.Preheat the oven at 350 degree F and grease a 9 by 5 inch loaf pan.
3.Mix the pumpkin puree, oil, sugar, eggs and sour cream using a hand blender.
4.Fold in the flour mixture alternating with the nuts and pour into the prepared loaf pan.
5.Bake for ~45-50 minutes or until a skewer inserted comes out clean.
6.Cool on a wire rack.


Recipe Adapted from:Easiest and best Coffee cakes and Quick breads-Renny Darling
Contributor: Namitha