Sparks from the Kitchen

The weather has gotten so nice and cool this week-high 70s during the day, low 60s at night-a great change from the super-humid hot weather we had for the past few weeks. So the air conditioning is off, the windows are open and it feels great-in other words the fall bug has bitten me. I was looking through some of the cookbooks that I’ve picked up for my Kindle and came across the Gooseberry Pumpkin Cookbook that I’d purchased last year- link.

This recipe made 2 gorgeous delicious loaves of super-moist, amazingly tasty pumpkin bread and they were really easy to make. Wow did my house smell amazing while they were cooking too!! I left one loaf at home and brought one to work for my co-workers to enjoy today.

(Next fall when I make this I’d like to try using greek yogurt instead of the oil. I’m not sure of the conversion amounts though-I will have to find out and put an alternate ingredient on this recipe.)

Velvet Pumpkin Bread

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1&1/2 cup vegetable oil
• 2 cups sugar
• 4 eggs, beaten
• 2 cups canned pumpkin (one 16 oz can)

Instructions:

1. Preheat oven to 350 and spray 2 9″x5″ loaf pans with non-stick baking spray.
2. Sift together flour, salt, baking soda, baking powder and cinnamon 3 times and set aside.  In a large bowl combine oil and sugar and mix well then blend in flour mixture. Add the eggs and pumpkin and mix well.  Pour batter into the 2 prepared pans and bake for 1 hour.

Makes 2 loaves.