Mom's Pumpkin Bread

While pumpkin bread may evoke a sense of autumn, at our house it is a favorite all-year long.  For me it brings me home to my mother's blue and yellow kitchen where we often enjoyed a thick  slice covered in cold butter. I especially love the contrast of the moist center with the crunchy top.  

Makes two large loaves.

INGREDIENTS

DRY:

3 cups sugar

2 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp.  ground cloves

1 tsp. ground nutmeg

2 1/4 c. unbleached all-purpose flour

WET:

1 can pumpkin puree

1 c. canola oil

1 c. water

4 eggs

PROCESS

Preheat oven to 350 degrees.  Spray two large loaf pans with Pam.

In a large mixing bowl, whisk together all dry ingredients.

Make a well in the center of dry ingredients and add wet ingredients all at once.  Stir or whisk until well blended but do not beat.

Divide evenly between pans.  Bake at 350 for one hour.  Test that the top is firm and not wet.  May need another 3-5 minutes if moist.

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Buttermilk Banana Bread

My boys' friends beg me to bake this bread.  

Pre-heat oven to 325 degrees.

Start with a large bowl and add:

1 1/2 cups unbleached flour

1/2 cup white whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

Whisk together and set aside.

In a medium bowl combine:

1 1/8 cups sugar

1 egg

1/2 cup vegetable oil

4 Tbsp. buttermilk

1/2 tsp. vanilla

When mixed well add:

3 bananas, mashed

Now add wet ingredients to flour mixture.

Stir well to combine but do not over mix.

Pour into large loaf pan sprayed with cooking spray.

Bake for 55 minutes to an hour.

It is barely out of the oven and we are cutting it, slathering steaming slices
with softened butter and silently savoring each bite.

*I always double this recipe and bake two loaves.  It disappears that fast!