Sunday, December 8, 2013

Pumpkin season.

   Just when I was about to write that I love fall and all fall-signature dishes... it started to snow! I guess it is December already so I shouldn't be so surprised, but I am not ready for winter yet! So I will pretend that I didn't see any snow flakes outside and I will blog about pumpkin season... and my pumpkin bread! Every single year during the fall I make lots and lots of pumpkin dishes, either soups, or sauces or cupcakes... or breads! This one is really quick and easy, you can make it in no time and enjoy it for a while ... or share it with a friend, because it makes 2 loafs.


*  1 15oz can pumpkin puree (not pumpkin pie mix!)
*  3 cups all-purpose flour
*  4 eggs
*  2/3 cup vegetable oil
*  1 2/3 cup white sugar
*  2 tsp vanilla extract
*  2 tsp baking soda
*  1/2 tsp baking powder
*  1/2 tsp salt
*  1 tsp cinnamon
*  1/2 tsp ground ginger
*  pinch of nutmeg
*  1/2 cup chopped pecans
*  1/2 cup pumpkin seeds


1. In a large bowl, combine pumpkin puree, eggs, sugar, vanilla extra and oil. Mix everything together.
2. Add all remaining ingredients and mix until well combined.
3. Pour into two greased loaf pans (8x4 inches) and bake at 350F for 60-70 minutes, until the tooth pick comes out clean.
4. Remove loaf from the pan, place on the wire rack and let them cool for minimum of 30 minutes before cutting.

   Works each time, I promise! Perfect for breakfast, dessert, or for coffee with a friend!