~Pumpkin Bread~

Just a Thought~ I am not a pumpkin fan! When I was given a can of pumpkin puree, I had no clue what to do with it. After the can sat for several weeks, I found a recipe for pumpkin bread, in an old recipe box, that I have. I thought why not? I tried it and fell in love with pumpkin bread. Since, I'm not big of the "spice" taste, I didn't use the nutmeg when I baked this.


 Pumpkin Bread

3 1/4 c all-purpose flour 2 tsp baking soda 1 tsp ground nutmeg 2 c solid pack pumpkin puree 1 c vegetable oil 1/2 c chopped pecans 1 1/2 tsp salt 1 tsp ground cinnamon 3 c white sugar 2/3 c water 4 eggs

Grease and flour 2 9 x 3 inch pans. Preheat oven to 350 degrees F. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.  Bake for approximately 1 hour.

This bread could pass as cake. As you can see in the picture, I frosted the bread with Cream Cheese Frosting.

Homemade White Bread

Just a Thought ~ I just love fresh homemade bread. There is nothing like it. I have tried several recipes that I just could not love. I finally came across this recipe in an old recipe box that was bought at a yard sale. I can honestly say, “I Love This Recipe.”

Now, I am not one who can make bread by hand. But I do use my Kitchen Aid. When I first started making bread, I used a bread machine to do all the kneading. I did try baking the bread in the machine and did not like it one bit. Of course, the hole in the bottom with the paddle stuck inside, did not help the matter either.

Homemade White Bread

2 cups warm water 1/4 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F for 30 minutes.