Hi y’all! We are having some cool mornings finally! Actually, I’ve had my windows open all day today! It is so nice to have some cool breeze coming in and not having to use the A.C. This morning I was in the “baking” mood and made a pumpkin bread and a banana bread. I made the banana bread for a neighbor. I love baking goodies and sharing with my neighbors. :)
Here is the recipe I used. I also made a cream cheese frosting and used just a smidgen of it for the topping. I don’t like too much frosting, do you? :)
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups granulated sugar
1 cup vegetable oil
1 can (16 ounces) pumpkin or fresh pumpkin if you’d like. (I used canned)
Grease and flour pan. Heat oven to 350*F.
In a bowl, sift together the flour, baking powder and soda, spices, and salt.
In a large mixing bowl, combine sugar, oil, and eggs; stir until well blended. Stir pumpkin into the egg mixture. Gradually add sifted dry ingredients to the pumpkin and egg mixture, stirring well after each addition. Spoon batter into prepared tube pan. Bake for 1 hour and around 15 to 20 minutes, or when cake tester inserted in center comes out clean. Remove from oven and cool on a rack for 10 minutes before removing from pan.
Cream Cheese Frosting (optional)
- 6 oz Cream Cheese at room temperature
- About 2 to 3 cups of powdered sugar. I didn’t use all three cups. I used a little over 2 cups. It was good.
- 1/3 cup of butter, room temperature
- 1 teaspoon vanilla
- 1-2 tablespoons milk
Beat cream cheese, powdered sugar, and butter in medium bowl. Add vanilla and milk to reach a smooth texture and desired spreadability.
Well I hope you all are having a wonderful day! Please take time to relax and enjoy yourselves. :)
TA TA FOR NOW!