Quick recipe share

Hey, there.

I mentioned on Twitter yesterday that I was making some wonderful Pumpkin Bread – making my house smell wonderful.  I am getting lots of requests for the recipe, so I thought I would share it here.  This recipe is from my mother-in-law – she is the absolute best.  My favorite thing about this recipe?  It makes two at once.  One to keep and one to give.  Love to share food, too. 🙂

Pumpkin Bread

4 eggs
3 c. sugar
1 c. cooking oil
1 (16 oz.) can pumpkin
2 tsp. cinnamon
1 tsp. vanilla
3&1/3 c. flour
2 tsp. soda
½ tsp. salt
2/3 c. water
1 c. chopped pecans (optional)

Beat eggs. Add sugar, oil, pumpkin, cinnamon, and vanilla.  Mix.
Stir flour, soda, and salt together in a separate container.
Add flour mixture alternately with water to pumpkin mixture.
Add pecans, if desired.
Divide batter into 2 greased loaf pans.  (I think metal or stoneware pans give the best results.)
Bake 1 hour at 350, or until toothpick inserted in center comes out clean.
Cool about 10 min. on wire rack.  Then remove from pans.
Cool completely, then wrap in plastic wrap or foil.
This bread freezes well.

Speaking of my mother-in-law… she (along with my awesome father-in-law) will be here in a few days.  They will be holding the fort down while Ken and I head for a few days in Bermuda.  If anyone out there has been to Bermuda, I would love to hear your favorite things.

Just got done watching Dexter.  WOW.  Wow.  WOW.  Didn't see that coming!

OK… going to bed early. NIght.

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25 thoughts on “Quick recipe share”

  1. Thanks for posting this Jennifer – makes me want to bake. At least it will be chilly enough for a few days here in Florida to feel like fall and we can enjoy the “fallish” type food! Have a wonderful day!

  2. Hi Jennifer,
    We went to Bermuda 17 years ago for our honeymoon. The beaches are absolutely gorgeous…just relax in the sun! You’ll enjoy the locals too!

  3. Sounds yummy! I just made a “tropical” bannana bread with coconut & rum. Maybe it’s quickbread time in our neighborhood. 🙂

  4. OK, I know what I am baking today! Sounds really yummy, and pumpkin is one of my faves!!!Still trying to get caught up with Dexter – maybe by the time I get caught up with the old seasons, this one will be available on DVD!

  5. Thanks for sharing this reciepe. I am nursing an infant with food allergies to soy and dairy, and this is actually something I CAN eat!! Hooray!

  6. My husband and I went to Bermuda to celebrate our 15th anniversary – it was so much fun. Make sure to swim at Horse Shoe Bay and make sure to check out the Crystal Caves – amazing! You will love your time together there – enjoy!

  7. I’m addicted to Dexter (not that I think he’s so handsome, well built and all)! I sure didn’t see that one coming either and I’m on the edge of my seat once again. They do have some fine writers on that show!
    I just picked up a can of pumpkin to make my recipe for muffins (where did I put that recipe?!) Well, your recipe is right before me so I’m going to give it a try. It sounds yummy!

  8. Love pumpkin bread. Made mini pumpkin cupcakes with cream cheese frosting this weekend. Very similiar.

    Love Bermuda too. Check out the Maritime Museum and the dolphins. The folks there are great. The crystal caves on the other side of the island are nice too.

  9. Jennifer,
    I love to hear people talk positively and lovingly about their in-laws. I dearly loved my mother-in-law. She was an amazing woman, a friend and inspiration to me as a young wife, and a wonderful grandma later to our children. She died about 10 years ago, and I still miss her. I am now a mother-in-law myself, and I try to be the best one I can be.

  10. Leigh said…
    Love pumpkin bread. Made mini pumpkin cupcakes with cream cheese frosting this weekend. Very similiar.

    Leigh, I would love to know the specifics on the Pumpkin Cupcakes!! Please share!

  11. I don’t think I have ever had pumpkin bread before. I have printed off your recipe and going to try it tomorrow. Have fun on your trip to Bermuda.

  12. hi Jennifer,
    I was in Bermuda in August. Be prepared to pay a lot of money to eat. We were in Hamilton and I couldnt say I ate in a bad restaurant. We went to the CRystal Caves which was nice to see and short in terms of timing. – there are two, we only did one. Actually all of the little trips they promote – arent a whole day and you can still get back and hang by your pool or the beach. alot of upscale stores. its a small Island and the people there are SUPER!

  13. My husband and I went to Bermuda about 15 years ago. It is fabulous! Crystal Caves is beautiful. Try to go up into a lighthouse but hang on – it will be very windy on top! I think our favorite was the glass bottom boat tour.

    Whatever you decide to do, HAVE FUN!

  14. Bermuda is expensive, but oh, so wonderful. I don’t know if it will still be there, but there was a piano bar called Henry the Eighths. It was so much fun. We went there every single night for a week and just enjoyed it so much.

    The pink sand is so beautiful

  15. The recipe sounds great.I’ll try it out.
    We went to Bermuda for our honeymoon in 1976. I remember The Crystal Caves, Botanical Gardens,Perfumery,St. George Town, and the beautiful churches and the FLOWERS were the best.We did go to the Swizzle Inn for a Rum Swizzle. Can’t speak on the restaurants,we had an all meals included package- but everyone were so nice … maybe because we were honeymooners. Have a fab time. Hugs from Michigan

  16. I used mini muffin pans. They were the perfect bite size pieces! Here’s the recipe. The real kicker is the frosting.

    Mini Pumpkin Cupcakes – (makes about 5 doz)
    2 cup flour
    3 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    3/4 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/2 tsp. ground nutmeg
    2/3 cup butter, softened
    1 cup sugar
    2 egg
    1 cup canned solid-pack pumpkin
    6 oz. milk

    Preheat oven to 375. Spray mini muffin pans with Pam.
    Mix together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a small bowl.
    In a large bowl, beat softened butter & sugar until light and fluffy. Beat in egg. Beat in pumpkin.
    Add the flour/spice mixture to the bowl, alternating with the milk Beat just until smooth.

    Fill prepared tins 2/3 full.

    Bake at 375 for approx. 12 minutes, or until they look done and a toothpick in the center comes out clean.

    Cool in pans 5 minutes then turn out onto a rack to cool thoroughly.

    Best Frosting EVER
    3 oz cream cheese, softened
    1/3 c butter, softened
    1 tsp vanilla extract
    3 c sifted confectioners sugar

    Mix together cream cheese and butter until lighter in color. Add vanilla. Gradually add in sugar until smooth. Beat until light and fluffy.

    I used a piping bag to add the frosting to the mini cupcakes.

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