Fall=Pumpkin Bread

One thing that I love, love, love is baking. One of my stress relievers is to bake. This time of year is my favorite because it isn't as hot so it doesn't cause our house to feel like an oven. Also, this time of year means....PUMPKIN BREAD. Woohoo!

I found THE BEST recipe for pumpkin bread on Pinterest. It has a nice crust to it. It is amazingly yummy.You can find the recipe here

http://blog.streaminggourmet.com/2009/10/23/ultimate-pumpkin-bread/

Ingredients

• 3 cups all-purpose flour
• 1 tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 3 cups granulated sugar
• 1 cup butter, really soft, half melted really
• 3 large eggs
• 1 16 oz can of pure pumpkin
• ½ cup chopped pecans (optional)

Instructions

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

It says it serves 14. Well, maybe it serves 14 if you aren't a hormonal, breastfeeding, pumpkin loving, sleep deprived, trying to stay sane, mother of four boys...

Another thing I love is cookies. Gingerbread cookies are something that I find amazing. Especially good ones. If you would like a great recipe, I found one from Pillsbury.

http://www.pillsbury.com/recipes/gingerbread-cutouts/85135515-2890-4266-8104-985fc2908c1d?p=1

Ingredients

1 1/2

cups sugar

1

cup butter, softened

3

tablespoons molasses

1

egg

2

tablespoons water or milk

3 1/4

cups all-purpose flour

2

teaspoons baking soda

2

teaspoons ground cinnamon

1 1/2

teaspoons ground ginger

1/2

teaspoon salt

1/2

teaspoon ground cardamom

1/2

teaspoon ground cloves

Dried currants, if desired

1/2

cup sugar

Vanilla creamy ready-to-spread frosting, if desired

Directions

1. In large bowl, beat 1 1/2 cups sugar, the butter and molasses until light and fluffy. Beat in egg and water. Stir in flour and all remaining ingredients except currants and 1/2 cup sugar to form a smooth dough. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2. Heat oven to 350°F. On floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate cookie cutouts with currants for eyes and buttons.
3. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Sprinkle sugar over each cookie or cool completely and decorate with frosting and candies.

I changed things around a bit and instead of rolling out the dough, I rolled it into balls, rolled it into sugar and then baked them. When they had baked for 9 minutes, I took them out and slightly flattened them with a spatula. I then baked them for 1-2 minutes longer. They are super yummy.