Monday, November 8, 2010

Pumpkin May I?

Hey!  It's Monday...again.  And the first Monday after the time change.  I don't have a problem with the Fall Back time change, but my kids must've missed out on the memo because one was up at 4:45 and the other was up by 5:15.  It is nice to drive in to work with some sunlight, though.  But that also means it'll be dark by the time I get home.  *sigh*  Why can't we be cool like Arizona and just not "observe" the time change?

In case you haven't noticed, I like pumpkin.  I make as many things with pumpkin as possible during the Fall and Winter.  In fact, one of the docs I work with brought me two HUGE containers of fresh pumpkin puree that he whipped up at home.  Perfect!!  I suppose I could make pumpkin stuffs throughout the year, but I think it would take away from some of the specialness of the recipes if I did that.  So, buckle yourself in because I'm throwin another pumpkin recipe at ya! I found this recipe off Allrecipes while searching "pumpkin". 


Pumpkin Gingerbread
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 can (15 oz) pumpkin puree
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground cinnamon
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. 

Bake in preheated oven until toothpick comes out clean, about 1 hour.


NOTES:  I didn't change any of the ingredients of this recipe.  Wait.  No, I lied.  I forgot that instead of using 3 cups of sugar, I used 1 1/2 cups of sugar and 1/12 cups of packed brown sugar, as per some of the recommendations on Allrecipes.  *duh*  It easily makes two regular loaves of bread.  I don't have two loaf pans, so I did one regular loaf and then poured the rest in a greased 9x9 baking pan.  It didn't rise quite as much as the regular loaf pan, but it tasted just as good!

Look at all those ingredients!!  The spices weren't too overpowering and you could taste both the pumpkin and the gingerbread.
I made this Halloween afternoon - it made the house smell so good!  If I could bottle that scent, I'd make a million bucks.
As soon as the loaf cooled off enough to take a taste, I cut out a big chunk for all of us to try.  Nate could take it or leave it, but everybody else loved it. 
I saved the loaf for us and then made two plates - one for my MIL and one for the office.  The one at the office was devoured by the end of the morning and I know the boys got more than their fair share at grandma's house.

So, I have all this pureed pumpkin waiting for me in the freezer here at work.  I have a feeling it'll be way more than I need.  Do you have a specific pumpkin recipe you'd like to see me try?  Do you have a favorite pumpkin recipe that I could have?  Gimme, gimme, gimme!  LOL

Have a great rest of you Monday.  I don't have anything exciting planned for the rest of my day, but I know I can look forward to a cranky car ride home courtesy of my two boys (thank you time change).  I'm not really complaining.  Really.

12 comments:

Danielle said...

yummy, I love pumpkin desserts and breads :)

Twister said...

Looks very very yummy

Mamarazzi said...

oh man that looks and sounds yum, i can almost smell it!!

Copyboy said...

You truly have pumpkin panache. Like to see you use the P stuff for St. Patties day.

sara said...

Yum! I got a pumpkin gooey bar recipe from another mama. I'll see if I can find it for you. It looks super good.

Also I made the apple (not so) crisp for Husband this weekend. He sends many, many thanks. What a happy boy he was!

shortmama said...

Yummy recipe! Ive been making pumpkin goodies too!

Yeah the whole time change thing is foreign to me since I have lived in AZ my whole life

Smiling is Good for Your Teeth said...

oh my gosh! that bread looks amazing!! all of the recipes you post look AWESOME! Thanks for sharing!!

Lu said...

Debra (from Housewife Eclectic, you know) has the most wonderful recipe for pumpkin cake. It's not super pumpkiny but just perfect. Topped with cream cheese frosting it's like heaven! The recipe is here on her blog.

SilhouetteScreams said...

UGHHHH YUMMMMMM.

My state in Australia doesn't "observe" the time change, but it's because there's a tonne of hicks who don't want to send their kids to school in the dark - even though I grew up in NZ with daylight saving and don't recall ever being at school in the dark -_- they even tried to do a referendum to split the state into 2 time zones but the hicks didn't like that either.

/rantover XD

Stray Stitches said...

Can't wait to try this recipe - I just might have to make it today!

Jacqueline said...

Now I wish I had had a slice of that pumpkin gingerbread to go along with the Pumpkin Pie Ice Cream. That would have been stupendous!!! It was pumpkin puree but you could get away with pumpkin pie filling in the ice cream recipe.

I can just smell this. Maybe I should pop some in the oven for when everyone is coming home tonight. Printing now!

Myya said...

I swear I could smell it while I was reading this post. Mmmmmm.....