Easy Pumpkin Bread - In Memory of Grammy & Aunt Louise

My grandmother was a great woman and one of the people who taught me about being creative.  She baked, she sewed, she painted.  She did every thing really well, but not because of the attention it brought her, but because she loved it and it gave her a lot of happiness.


Always was and is my favorite picture of her.

One of Grammy's many cakes.

And another - Dawn's confirmation cake.

Grammy and me in 1985 in the house I grew up in.

My grand-aunt (my grandmom's sister), who is also responsible for the recipe (and my baby bro).

In my family, her and my grand-aunt's pumpkin bread recipe is famous. It is super easy because you just throw everything into a bowl and go.  I suspect Grammy liked easy recipes as much as difficult ones, because the recipe I call "Grammy's Pound Cake" is equally as easy.

This pumpkin bread is just the thing for any pumpkin craving.  It literally only takes about 5 mintues to mix up and then about an hour to bake.

Here is the recipe, and I hope that you enjoy it!

Pumpkin Bread

By Grammy & Aunt Louise

Ingredients

• 3.5 cups all-purpose flour
• 2 tsp  baking powder
• 1 tsp salt
• 3 c. sugar
• 2 tsp pumpkin pie spice

• 1 c. vegetable oil
• 4 eggs
• 2/3 c. water
• 2 cups (15 oz. can) pumpkin

Directions
Grease 2 9" loaf pans.  Preheat oven to 350 degrees F.  Mix dry ingredients together.  Add wet ingredients.  Mix well.  Divide between pans and bake for 55-65 minutes.  Bread is ready when toothpick comes out clean.

Variation:
Muffins: Fill muffin tins (greased or lined with cupcake liners) about 2/3 way full.  Bake 18-20 minutes.  Makes about 24 muffins.

 STEP ONE

Grease and flour (or spray with baking spray) two 9" loaf pans.
Pre-heat oven to 350 degrees F.

STEP TWO

In a large bowl, whisk together dry ingredients.

STEP THREE

Add wet ingredients to dry ingredients.  Mix well. Though I would say don't overmix.

STEP FOUR

Divide into loaf pans. 

Top with chocolate chips if you'd like!

You can mix a cup or two into the batter, or just put some on top.

STEP FIVE

Place in oven for 55-65 minutes. 
They are ready when toothpick inserted in the middle comes out clean. 

Allow to cool on wire rack.  Release from pan after about 10 minutes.

Do you have some left over batter, like I did?  Make some muffins and bake them for 20-22 minutes!

The finished products:

There you have it!  Easy-peasy pumpkin bread (or muffins) that only takes minutes to prep.  The longest part is gathering all your ingredients.  I so look forward to the day when I get to make it with my daughter.  It's the perfect kid-friendly recipe to do together because they can easily help with the mixing.  Thank you Grammy and Aunt Louise for the the wonderful recipe.  We miss you both!

BeatlesFreak

Philadelphia Pumpkin Spice Cream Cheese!

Last year around this time, I made the most delicious discovery!  I am usually an oatmeal person, 7 days a week, but sometimes I make exceptions.  Like when I discovered Philadelphia Pumpkin Spice Cream Cheese Spread!

I waited with baited breath this year to see if Shop Rite would carry it (this time last year we were still Acme shoppers).  Starting around September, every time I passed the eggs and cream cheese, I'd glance to see if it was there.  Then, to my surprise, they had it!  I bought some, even though we were going to go camping that weekend and I wouldn't be trying any until Monday.

Monday rolled around and I couldn't wait to top a Thomas' Whole Wheat bagel with the spread.  It was as good as I remembered.  It's creamy, and you don't have to wait for it to warm up a bit for it to spread nicely.  It tastes faintly of pumpkin and pumpkin spices.  And it has a lovely light orange color. I just LOVE this spread.  Look for it!  I have nothing bad to say.

 Try Philadelphia Cream Cheese Pumpkin Spice!

Stats:

70 calories per 2 tablespoons (not bad)

Catch up on what's been going on this week: http://mypumpkinobsession.blogspot.com/2011/10/this-week-october-17-21.html

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