Had I but a penny in the world, thou shouldst have it for gingerbread.
William Shakespeare
Okay, I have a kick-@ss recipe I made up tonight for pumpkin spice bread (it tastes like a mix between ginger and pumpkin bread). It makes either three 8.5″x4.5″x2.5″ pans, or two larger and two 5″x3″x2″ pans. Here we go (this is as much for later retrieval as for sharing):
1.) Set oven to 35o F, grease pans.
2.) Sift together in a separate mixing bowl:
- 3.5 cups of white flour
- 1/2 tsp (teaspoon) baking powder
- 2 tsp baking soda
- 2 tsp salt
- 2 tsp cinnamon
- 3/4 tsp cloves
- 1 tsp ginger
- 1/2 tsp nutmeg
3.) In a large mixing bowl, blend together thoroughly (until pale and fluffy):
- 2 2/3 cups white sugar
- 2/3 cup vegetable shortening
- 4 eggs
4.) Once above mixture is pale and fluffy, mix in:
- 1 tsp vanilla extract
- 29 oz canned pumpkin (one large can of Lilly’s)
- 1/3 cup honey
- 1/3 cup molassas (medium)
5.) Mix in dry ingredients until blended thoroughly. Pour into the pans. Place in oven for 50 – 60 mins, until sides of bread pull away from pans or it passes the toothpick test. Place on cooling rack(s) for 1o mins, gently flip and release loaves from their pans. Eat whenever :D
There. And since this is a knitting blog, not a baking one (though, the day may come where it’s both since I can’t seem to stop myself), I’ve got a picture of one of my knitting projects in front of the finished loaves (you can see that the house has already polished off 1/2 of a large loaf):
The thrums scarf in all it’s unfinished, mismatched and unblocked glory. St M is spending the night here (got sucked into Heroes), so gotta go.
