For my entire life my absolute favorite season has always been the fall. I love the color of the leaves, the crispness in the air. I get excited to break out my long sleeve shirts and sweaters, and hide my tanslucent white legs with jeans! Halloween and Thanksgiving are such festive holidays that bring people together for laughter, fun, and food.
I know, I know, it’s only September, but there is a chill in the air. This means fall is on it’s way.
The flavors of fall are another selling point for me. I love root vegetables, apples, and most of all pumpkin. I know I wrote this not too long ago, but I warned you that pumpkin would be coming up a lot here in the next few months.
What’s more comforting on a cool fall morning than a slice of warm pumpkin bread with butter? Not much. Here is another one of my favorite ways to use pumpkin.
Moist Pumpkin Bread
1 c sugar
1/2 c brown sugar
1/2 c butter or margarine, softened
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cup canned pumpkin
Preheat oven to 350F. In a large bowl, sift dry ingredients. In a mixing bowl, beat sugar and butter until creamy. Add eggs one by one while still mixing. Add vanilla. Slowly add dry ingredients. By hand, mix in pumpkin. Pour into a greased and floured loaf pan. Bake at 350F for 45 minutes. Cool for at least 15 minutes before removing from pan. Serve warm with butter