I resisted as long as I could, but gave in this morning before leaving to go work on my farm house. What did I give in to? The pumpkin craze that happens this time of year caught up to me. There was that can of pumpkin in the pantry and pie isn’t what I felt like making- oh, by the way. Did you hear that your favorite canned pumpkin is really yellow squash? Yep. There was an article about it a couple of weeks ago. I wonder if I offer anyone a piece of squash pie this Thanksgiving if I’ll have any takers.
Instead of making pie this morning, I made pumpkin bread. As always, this bread is not too sweet and great with a cup of coffee.
Here’s the recipe and what to do:
In the bowl of your mixer, combine one 15 ounce can of pumpkin (not pie filling), 2/3 cup white sugar, 3 eggs, 2/3 cup olive oil and 2 teaspoons vanilla. Mix till combined.
In another bowl, whisk together 3 cups all-purpose flour, 1/2 cup chopped pecans, 1 teaspoon salt, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon baking powder. Once completely combined, pour into the pumpkin mixture and slowly turn on your mixer. The batter will be very stiff. When mixed, divide dough equally into 2 bread pans, that have been sprayed with Pam. Place in 350° oven and bake for about 80 minutes. Test with a wooden skewer stabbed in the middle. If it comes out clean, your bread is done. Cool before cutting.
Out at my farm house, the weather was perfect. Couldn’t ask for a prettier day than today. Cool temps, clear blue skies. No butterflies this morning, but the honey bees were busy in the pink sasanqua.
I worked today in what use to be the original kitchen. It has been gutted and will be my son’s bedroom and en suite. Its amazing what a couple if coats of primer will do to brighten a dark fire place mantel. Again, slow progress is still progress.
My old barn is ancient, with quiet stalls lining both sides and a set of stairs to the second story. No floor on the third story, yet, but one day.
Blessings from the Exile’s Kitchen.