Wonderful Stuff: Pumpkins

I've finally accepted the fact that one of the reasons why I love fall so much (you know, besides the sweaters, foliage, and early nights) is the plethora of pumpkin. I love the color of pumpkin and the autumnal images it evokes and the joviality of Halloween pumpkins. But if you get right down to it I love the TASTE of pumpkin. Nutty and warm, pumpkin has a subtle taste, but showcases nuts, cranberries, apples, and spices such as cloves, ginger, cinnamon, and nutmeg. Give me pumpkin pie, pancakes, lattes, tea, and soups. I think that one of the reasons I have enjoyed pumpkin for as long as I have, is because I only indulge in the fall and winter. Spring and summer I have nary a pumpkinish thought. It is a cold weather delight that never grows old.

So in celebration of my love of pumpkin, I thought I'd share this pumpkin bread recipe that I made last night. It is very moist and cake-like (due to the homemade apple butter in it) and extremely easy to make.

Apple Butter Pumpkin Bread

1. Preheat oven to 350 and grease/flour two bread pans.

2. Mix together in a bowl:

3 1/4 C. of all-purpose flour

2 t. baking soda

1t. ground nutmeg

1/2 C. walnuts

1 1/2 t. salt

1t. ground cinnamon

1 1/2 C. sugar

3. Add in and stir:

2 C. pumpkin puree

1 C. apple butter

splash of vanilla extract

2/3 C. of water
4 eggs

4. Once mixed, the batter should be lumpy, pour into pans and bake for one hour.

Note: I don't always add the nuts. Cranberries and apple pieces also go nicely in here. Add cloves and ginger for a darker, more ginger-bready flavor.

What I'm doing: drinking a diet ginger ale and listening to Team B.

I'm about to: go to a poetry reading and then get more work done

Later today: read some Jean Plaidy, possible go a-knitting, grab some coffee