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Everything Soft Pretzels
by Rebecca
Deep, glossy brown soft pretzels topped with a crusty layer of garlic and onion bits, poppy and sesame seeds and crunchy salt like an everything bagel. Served warm with cold cream cheese, there is, quite simply, nothing better. What a way to kick of National Snack Food Month!
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Vanilla & Wine Poached Pears
This dessert looks so elegant but is totally simple to make. The ingredients are few, the flavor is wonderful and it’s sure to impress your guests.
Key Lime Pie Martinis
by Jaymee
Key Lime Pie Martinis: the creamy, limey, tropical taste of a key lime pie all wrapped up into a sippable drink. Don’t forget the graham cracker crust!
Chocolate Oatmeal Cream Pie Footballs
Get ready for some football! Enjoy this classic oatmeal cream pie with a chocolate twist!
Marinated Chicken Skewers with Clementine Salsa
Brightly hued marinated chicken (thank you, turmeric) that is broiled and then topped with a sweet clementine salsa. Who says winter food has to be dull?
Crispy Curry Roasted Broccoflower
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Black Bean Soup With Chorizo, Ham, and Bacon
by Terri @ that's some good cookin'
A hearty, spicy soup that will fill up all your empty spaces and leave you saying, “Man, that’s good stuff!”
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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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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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