Apologies

I'm very sorry that I haven't posted in such a long time. I hope to pick up that again next week. I do not bake near as much as I did when I started this blog, but I still do some. =)

Also, I am getting ready to return to America next month. But we'll return in January/February. While we're in America, I'll try to share healthier recipes that you can do! =)

You probably have noticed my new design. =) Britt @ Daughter of the King did it.

I apologize for not posting in so long!

Abrielle Lindsay Seattle

Pumpkin Bread

Pumpkin is my most beloved ingredient. I love making things with pumpkin and everyone loves eating them. My mom had this recipe, I had never made it before, and I asked if I could make it. She said I could. And I’ll tell you, it was good! I’ve made it a couple times, each time it was great. My mom got his from Urban Homemaker, but I couldn’t get a link to it so I dunno’ if they have it or not. And here is what I did.

        Pumpkin Bread

4½ cups white sugar

1½ cups oil

6 eggs

2 teaspoons ground nutmeg

2½ teaspoons ground cinnamon

1 Tablespoon salt

3 cups fresh pumpkin glop (puree)

1 cup water

1½ teaspoon baking soda

¾ teaspoon baking powder

4½ cups all-purpose flour

·         Combine sugar, oil, eggs, nutmeg, cinnamon, salt, pumpkin, and water.

·         In a separate bowl, combine flour, baking soda, and baking powder.

·         Preheat oven to 163C (325F).

·         Stir the flour mixture in to the pumpkin mixture ‘til well combined. Pour batter into prepared loaf pans or **muffin** tins.

·         Bake for 50 to 60 mins. Test for doneness. Cool 5 mins in pan then let cool completely onwire racks.

*** For Muffins, decrease baking time for muffins.***