Tomorrow is Thanksgiving Day 2009. I am actually prepared (mentally) this year to entertain! It helped that I had the whole day off today. A couple of store runs, a 60 minute workout, and a little lunch later, I made it to the kitchen. I have been quite busy and/or not feeling well lately, so my oven was actually building up dust.
So I broke the no baking bug. Enter: Pumpkin Bread and Snickerdoodles (next post). Kenzie, my youngest, assisted in today’s efforts. I can usually deal with one kid helping (not three) so we had a good afternoon.
To keep with Thanksgiving traditions we prepared a family favorite, pumpkin bread. I doubled the recipe and came out with three 8 x 5 ” loaves. I posted the recipe last year, but happily repost below.
Pumpkin Bread (doubled for three 8″ pans)
- 3 cups plus 4 Tbsp All Purpose Flour
- 3 cups sugar
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup oil
- 4 eggs slightly beaten
- 2 Cup Canned Pumpkin
- 2/3 Cup Water
Pre-heat oven to 350 degrees. Prepare three 8 x 5″ loaf pans with baking spray.
Sift together dry ingredients, set aside.
Beat together eggs, oil, water and pumpkin. Make a well in dry ingredients and add wet mixture. Stir with spoon just until all ingredients are wet. Pour into greased pan(s), fill pan 2/3 full.
Bake for 1 hour or until toothpick comes out clean. (mine took exactly one hour)
Makes three 8″ loafs.
P.S. I used the leftover cinnamon sugar mixture from the snickerdoodles and sprinkled it over the top.
I hope everyone’s Thanksgiving if full of wonderful memories.