Friday, November 13, 2020

Seasonal Pumpkin Bread

It seems like a long time since I last posted, but I have been a busy bee. While the weather held, I was prepping and painting a room in the farmhouse. Glad I kept at it because today the rain came...YAY!...and so painting is out for a while. There has been enough steady rain since about 11 am today that our fire danger is probably done until late summer 2021. I was also blessed with two unexpected visits on Thursday. One was a good friend whom I haven't seen since June. We text and talk, but it was good to see her smiling face...six feet away while we had warm spiced cider and pumpkin bread on the front porch. It was a chilly afternoon Thursday, so the visit was shorter than I would have liked, but still a delight.

The second unexpected visit was my good friend Shelly. She has been sort of mid-way between her home and my house as she cares for her Mom as her Mom has her final days on earth. The reason she was here was that she has a medical condition that requires periodic doctor's visit. I'm an hour or two closer to where she is with her Mom than her home, so she came to Santa Rosa for the medical situation, then came and stayed in the farmhouse (our impromptu B&B!).

So today I'm sharing the pumpkin bread. Dede enjoyed her slice, so did Sweetie (well, he had more than one) and I sent the rest with Shelly back to her Mom, who loves sweets. I hope you enjoy it as much as we did, if you choose to make it. There are lots of reasons to bake this treat: it's moist and seasonal with warm spices and even some chocolate chips, it keeps well, it makes your house smell delicious while it's baking, and it's easy!

Sweet Pumpkin Bread

makes 1 loaf

 2 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup canned solid pack pumpkin (not pumpkin pie filling)
1 cup brown sugar, packed
¼ cup milk
¼ cup light (mild) molasses
2 eggs
1 cup chocolate chips

Preheat oven to 350 degrees F. Grease a 9x5x3 loaf pan.

Combine dry ingredients in a large bowl (both flours, soda and powder, spices).

Put the pumpkin, brown sugar, milk, molasses and eggs in a mixing bowl and mix until well blended.

Add the dry ingredients and begin to combine. Add the chocolate chips and mix just until all are well blended.

Pour into the prepared pan and smooth the top.  Bake in preheated oven 45 to 55 minutes or until toothpick inserted in center comes out clean.

Cool in pan five minutes, then turn out of pan and cool on a cooling rack, right side up.

(Sweetie likes to cut a slice while the chocolate chips are still warm and gooey...and who is to say he is wrong?)

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