No its not QUITE Christmas time, but Thanksgiving is on its way. Now that Halloween is over, we can put away all of that candy corn and chocolate and focus more on things like pumpkin pie and dressing.
Everyone knows at OFB that I love to cook. I am not the best cook in the world, but I do use to great recipes. One of my favorite Holiday treats is Paula Deen's Pumpkin Bread. It is so easy to make, and is fun for your tummy. If you don't know who Paula Deen is, then SHAME ON YOU! She has her own show on Food Network Channel and has many many cook books. She also has a great
website! She runs a fabulous (so I hear) restaurant with her two sons called
The Lady & Sons in Savannah, Georgia. She is a true southern belle, and she definitely cooks like one. Her food is terrific!
This specific recipe is from her
Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too! I cook this every year for the office, and let me just say that it lasts maybe a day. It is good on its own, but even better with butter or cream cheese spread on it... of course it is Fat free, calorie free and has no carbs. NOT!
3 1/3 cups all-purpose flour
3 cups of sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs
1 cup vegetable oil
1 cup chopped pecans or walnuts, your pick
2 cups canned pumpkin
2/3 cups water
Directions
Preheat oven to 350 degrees F. Grease and flour 2 loaf pans (or 3 smaller loaf pans). Combine the sugar and oil together in a mixer. Blend the eggs, pumpkin, and water separately. Now, take another bowl and combine the rest of your ingredients. Once you are done, add it slowly to the cream mixture. Fill the pans equally and bake for one our or until the loaves are golden brown.
Right before I put my batter in the oven, I like to sprinkly brown sugar on top for an extra sweet explosion.