The Best Pumpkin Bread...ever!

It's been a while since I have been around. About 4 months actually. Things have changed a bit and my schedule is more friendly toward me, allowing me some time in the kitchen. Plus the weather has been so pleasant lately that it would be shameful not to put the oven to use. Summers in Texas make baking rather unpleasant. Who wants to heat up the kitchen when it's 100 degrees outside? Not me!

My schedule is easier because I have moved on from the position I took at the beginning of the summer. I left on good terms and still stay in touch with everyone there. When the Fall semester started, I cut my hours back to part-time. Well, it really is a job that needs someone devoting full-time hours to it. Luckily, I knew someone who was in need of employment and she was hired to take my spot.

I have since returned to my old job at The Dinner Station where I always enjoyed working and absolutely adore the girls I work with there. It is a physical job, but it is low stress.

Right now I am mulling over the idea of a work from home career that will give me some spending money as well as allowing me to work the hours I want to work. I am thinking about Homemade Gourmet or Dove Chocolate Discoveries...or perhaps both. I am not familiar with the Dove opportunity, but it seems like a fun product and it is somewhat unique. Homemade Gourmet I have used in the past and think it's a great product. I will be making a decision on this in the next week or so. I will let you know more when I decide.

I guess I have teased you enough after sharing a title like The Best Pumpkin Bread...ever! Let me go ahead and share with you this phenomenal little recipe I made today. It makes a big batch of batter, so this is a great recipe to make during the holiday and share as homemade gifts! Plus it really doesn't get any easier than a quick bread. Measure, mix, and bake!

Pumpkin Bread



Yield: 3 - 7" x 3" loaf pans

(Note: I made mine in a variety of shapes and sizes including mini loaves, muffins and mini muffins rather than in the loaf pans. I can't really give you times frames to tell you they are done. As my baking instructors drilled into me during all my baking classes, they are done when they are done. The best way to tell is the edges get a deep golden brown, the top is golden brown, and a toothpick inserted in the center comes out clean.)

15 ounces pumpkin puree
4 each large eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 to 1 1/4 teaspoon ground cinnamon (depends on freshness)
1 to 1 1/4 teaspoon ground nutmeg (depends on freshness)
1/2 to 3/4 teaspoon ground cloves (depends on freshness)
3/4 to 1 teaspoon ground ginger (depends on freshness)
2/3 cup golden raisins
2/3 cup raisins

Preheat oven to 350 degrees F. Grease and flour pans (I just use regular pan spray).

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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In the photo is part of a tea set that was given to us by a good friend. She hand-painted, wrote the thoughtful verse, and glazed them herself. She treated us to a lovely tea party using these wares then gifted the set to us.

The verse is "Never shall I forget the days I spent with you. Continue to be my friend, as you will always find me yours." Ludwig van Beethoven

Enjoy, my friends!