Since we're eating leftovers for our main meal the next few days (with kiddos out and about or traveling over the weekend, we have more than usual), I thought I'd let you in on this delightful recipe, which, when paired with the pumpkin butter (nutella-ish... seriously... according to several of the Wrightlings, the ones who "do" pumpkin bread... which is all of them except for one... Any guesses which one?)
Super easy... see?
1 cup vegetable oil
2 2/3 cups granulated sugar
4 large eggs
2 cups roasted pumpkin (freshly roasted was delightful)
2/3 cup water
3 1/3 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 1/2 cups butterscotch chips
Mix dry on one bowl, mix the wet in another. Gently fold flour mix into the wet ingredients. Grease pans and pour into bread pans. Bake at 350 for 60-80 minutes or until done.
I made the chocolate pumpkin butter overnight... starting with this recipe, but I put it in the crock pot and let it cook on low all night long... the yummy smell actually woke me up and so I got up to stir and went ahead and turned it from low to warm only. Then in the morning, I ran it through the blender and it was good to go, spread on our pumpkin bread.
Super moist and sweet pumpkin bread with the light flavor of butterscotch chips, covered with still warm chocolate pumpkin butter (which some of kids mistook for Nutella) and a big cup of hot coffee with creme brulee creamer...
A perfect start to a Sunday morning!
Tim went hunting again that evening... brought home another squirrel... stay tuned. Maybe we'll have ANOTHER squirrel meal on deck for this week. Jonathan's on his knees by the computer begging, "No, Mama! Please no!" But we've got to give toad in the hole a try first!
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