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Pumpkin Season

November 22, 2013 By Jessica Leave a Comment

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CAUTION: These images were not taken by a professional photographer. They were taken by me – Jessica. I am clearly still learning how to take “Tyler-quality” photos.

One of my favorite things about the fall is pumpkins. As a child, my father spent numerous hours carving intricate designs into four different pumpkins, one for each of his children. Every year, my mother always made two loaves of pumpkin bread for Thanksgiving, and despite her desire to see them last the week, my siblings, my dad and I usually polished off both loaves within forty-eight hours. Pumpkins hold a fond place in my heart.

There were, however, often loaves of bread that my mother would not let us have our hands on, no matter how much we begged. These mini-loaves were made for us to give to our teachers and family friends. Following in that tradition, I always like to do the same for some of my co-workers, who have helped me through the frenzy and heightened stress that comes with the end-of-term in November.

Here’s what you’ll need to enjoy some of this deliciousness for yourself:

PUMPKIN BREAD

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A.

3 cups white sugar

1 cup oil (canola or vegetable will do)

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B.

4 beaten eggs

1 15 oz. can of pumpkin

C.

2/3 cup of water

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D.

3 1/2 cups of flour

2 tsp. baking soda AND salt

1/4 tsp. each of nutmeg, allspice and cinnamon

1/2 tsp. ground cloves

DIRECTIONS:

Preheat the oven to 350 degrees.
Then, beat together sugar and oil.  The mixture should look something like this:
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Next, separately, beat together the eggs and pumpkin, mixing with the sugar and oil afterwards.
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Finally, mix in the dry ingredients and water, alternating between the two until both are depleted.
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Pour the batter into greased and floured pans, and cook for:
75-80 mins. for 2 — 9 x 5 loaves
50 mins. for 4 medium loaves
35 mins.  for 8 small loaves

The final produce should look something like this:

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Filed Under: Food

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