Pumpkin Bread For Warm Fuzzies

These are the kinds of days when I need need need to surround myself with Warm Fuzzies.  Heating pad.  Cup of tea or coffee.  Nice slumpy afghan, or maybe the fleecy innerds of my bed. 

This morning I’m sporting my bushy sky blue bathrobe, a heavy nordic hat, and a pair of bright red pom pom slippers. Oh, take my picture now.  I’m ready for my photoshoot!

Some days REQUIRE pumpkin bread or its cousin, chocolate chip bread.  Today I’ll share the pumpkin recipe with you, since I just devoured it for the last 48 hours. 

My Sweet Babboo doesn’t like pumpkin.  So I have to be honest and admit that I ate almost the ENTIRE loaf myself.  Riley-boy helped.  A little. 

He certainly helped to make the bread, dumping ingredients into the mixing bowl and mashing play-dough with an old beater.  Quinn was a good helper too, reading and bouncing and making all sorts of noise.

What a couple of cuties, eh?

Chilly days like these, I am sorely tempted to buzz off to a coffee shop and buy a $4 drink and an expensive, heart-stoppingly buttery scone.  But why?  Can’t I make it fresh at home?  Is it really worth the price tag for going out in the weather I’m trying to conquer? 

Homemade bread helped.  I got all warm and fuzzy inside when I slathered my warm slice with butter – and especially when I shared it with my little boy (the one who has teeth).

Pumpkin Bread

(This recipe comes from “Healthy Meals For Less,” by Jonni McCoy.  One slice of Pumpkin Bread costs 9 cents.)

What’s In It

15 oz. can of pumpkin

1/4 C. maple syrup

1 egg

2 TBS oil

1 tsp vanilla extract

1 1/2 C. flour

1/2 C. brown sugar, firmly packed

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp cloves

1/2 tsp allspice

1/3 C. raisins or chocolate chips if you like (I used…guesses?… CHOCOLATE)

How To Make It

Place pumpkin, syrup, egg, oil, and vanilla in a large mixing bowl and mix to blend.  Don’t over mix.

In a separate mixing bowl, blend together the rest of the ingredietns. 

Add the dry ingredients to the pumpkin mixture, and mix until blended.  Add raisins or chocolate chips.

Pour into a gread 9×4 loaf pan. 

Bake at 350 for 50 minutes or until a toothpick tests clean in the center.  Mine was gooey.  It was divine.

Remove the bread from the oven and let it cool for 10-15 minutes.  Then remove the bread from the pan and let it cool completely on a rack.  Slice and serve.

Mouth-Stuffing

And now you may pamper yourself any way you like, served up warm with pumpkin bread on the side.

Enjoy!

For a picture-free, easy-to-print version of this recipe, please click on the following link:

https://thefullvine.wordpress.com/pumpkin-bread/

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