I love to keep this Fall Pumpkin Bread in my freezer. It's so nice to have on hand, and it freezes so well. We like to have a few slices for breakfast on weekends.
I usually make 2 smaller loaves instead of a large one, then I can make each one a bit different. For the one pictured here, I added some dried cranberries and walnuts. The one I froze has lots of chopped pecans. Another favorite add in is chocolate chips.
Whatever I add in, it's always moist and delicious!
Fall Pumpkin Bread
1 1/2 c. sugar
1/2 c. oil
1/3 c. water
1 cup pumpkin
1 3/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. baking soda
Cream the sugar and eggs. Stir in the oil, water and pumpkin. In a separate bowl, mix the dry ingredients. Combine and mix well. Pour into a well greased loaf pan and bake 60 to 70 minutes at 350 until a toothpick comes out clean. I cover the loaf with foil half way at 50 minutes and check every 5 or 10 minutes after that.
Time for Throwback Thursday! I hope you enjoy..this is an excellent recipe!
Have you ever tried these?
Oatmeal sticks are a shortbread type cookie, riiiiiiiiich and buttery.
And lets talk about that brown sugar....I think the star of the cookie....the flavor just comes through!
They are perfect with a glass of milk, cup of coffee, and actually just on their own. I can't make them very often, as Brent and I eat the batch in a day or two!
But...... oatmeal is good for you, right?
3/4 c. brown sugar
1 c. butter softened
1/8 tsp. salt
1 tsp. vanilla
1 c. oatmeal
2 c. flour
powdered sugar for sprinkling
Mix the butter and sugar. Add the rest of the ingredients and mix well. Roll out to 1/2" thickness. Cut into strips 2" long by 3/4" wide. Bake at 350 for 15 minutes on parchment lined cookie sheets. Dust with powdered sugar.( I cut some of them longer...about 4")