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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Classic Pumpkin Bread
by Tracy (sugarcrafter) on October 25, 2009 in Breads, Quick Breads
Recipe Description
Pumpkin bread that warms the soul on a chilly autumn day.
Preparation Instructions
Preheat the oven to 350 degrees and spray a 9×5×3″ loaf pan with cooking spray. In a medium bowl, mix together the flour, salt, sugars, and baking soda.
In a large bowl, mix together the pumpkin, oil, eggs, water, and spices.
Add the dry ingredients to the wet ingredients, stirring until combined. Pour the batter into the greased loaf pan.
Bake for 50 minutes to an hour, or until a knife inserted in the center comes out clean. Cool the loaf on a wire rack before serving.
Ingredients
- 1-½ cup Flour
- ½ teaspoons Salt
- ½ cups Sugar
- ½ cups Brown Sugar
- 1 teaspoon Baking Soda
- 1 cup Pumpkin
- ½ cups Vegetable Oil
- 2 whole Eggs, Lightly Beaten
- ¼ cups Water
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Cardamom
- ¼ teaspoons Cloves
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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2 Comments | Be the first to comment!
Comments
coleimperi on 10.25.2009
This was really simple to make and really very good, especially with some butter on top.
I actually made three loaves, two in a dark glass baking pan and one in a silicon loaf pan. The one in the silicon loaf pan took a little longer to cook.
I wrote up a post about this, along with my photos here: http://simplicityembellished.com/2009/10/pumpkin-bread/ (post will go up Oct 30 at 10AM, fyi).
I just want to say thank you for sharing this! It’s a great little recipe with a great result!
Jenna Bourland on 11.22.2009
This was the perfect quick and easy pumpkin bread. I made some for a group of high school girls, and they devoured it in five minutes! Thanks!
(I also sprinkled some raw sugar over the top before baking to create a delicious, sugary crust.)
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