Pumpkin Bread

Happy Thanksgiving!

Can’t believe it’s Thanksgiving! Woah has this year been crazy and I have so much to be thankful for! This year I re visited my love for Banana Bread and all kind of “breads” in general. When I saw this recipe I had to make it.

 

This bread is dense and moist and amazing. I made it in the late afternoon and by the time it had cooled it was dark outside..I wanted to wait till the next day to photograph. This presented a problem. I could not devour the whole loaf. So I decided I would practice self control. My version of self control was slicing a little bit each time making sure that I wasn’t eating a lot of the bread.  Between me and family half the loaf was gone by the end of the night.

 

I hope all you have a fabulous day spending it with family and friends. And goodluck to all you Black Friday goers. Sadly, I will not be shopping this year. Now that the stores are opening at 9pm and Midnight the whole concept is ruined for me. I miss how it was 8-10 years ago when the stores would open at 4am. It isn’t the same to me anymore.

 

Make this bread you will not regret it! 🙂

Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¾ cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup pumpkin puree
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ light brown sugar
  • 4 tablespoons cold butter
Directions
  1. Preheat oven to 350F and spray a 9X5 loaf pan with cooking spray.
  2. In the bowl of an electric mixer combine the oil, eggs and vanilla. Mix for 1-2 minutes. Add the pumpkin and mix until fully combined. Slowly add 1 cup of flour, granulated sugar, baking soda, ½ tsp of salt and ½ teaspoon of cinnamon. Mix until smooth and pour into prepared pan.
  3. In a medium bowl combine brown sugar, remaining flour, salt and cinnamon. Cut in the butter with a pastry blender, 2 knives or rub it together with your hands. Sprinkle over batter.
  4. Bake 55-65 minutes or until a toothpick inserted in comes out clean.

Recipe adapted from: The Picky Palate Cookbook 

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Banana Bread



Banana Bread

Banana Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1/ 2 Cup of Butter
  • 1 Cup of White Sugar
  • 2 Eggs
  • 1 TSP Vanilla Extract
  • 1½ Cups Flour
  • 1 TSP Baking Soda
  • ½ TSP Salt
  • ½ Cup of Sour Cream
  • 3 Very Ripe Bananas
  • Optional:
  • 3 TBSP Butter
  • ¼ Cup White Sugar/Brown Sugar Mixed
Directions
  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in flour, baking soda and salt.
  3. In a bowl mash bananas. Fold in bananas and sour cream into the bread mixture.
  4. Pour into prepared pan. If you are a fatty like me slice butter thin and place on top of batter sprinkle with sugar.
  5. Bake for 50-60 minutes. Let cool. Devour.

So there I was again, an abundance of over ripe bananas sitting on the kitchen countertop. Banana bread would be made tomorrow I thought. The banana bread recipe we use in our family is good, not great, but good. 


I set out to find a recipe with sour cream, because, well sour cream makes everything better. I found one that claimed to be the best and and it did include sour cream. So I went for it. And yes it was amazing. SOOO moist. If something is moist I am in love. Moist baked goods are the best. The moisture level and can make or break a recipe. 


Anyways, Yes I will make this every time I want banana bread. And I do look forward to making a peanut butter version, chocolate version, biscoff.. you get the point. 🙂 Anyways this was a one bowl, five minute kind of recipe so get to it! 



Recipe adapted from: MrsWebersNeighborhood
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