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Pumpkin Bread

27 Oct

My boss recently turned me onto a wonderful online resource.  It’s called Pinterest.

They put a little button in your bookmarks bar so that whenever you see something fun on the interwebs you can pin it onto one of your cyber-boards.

You can also waste a gagillion hours looking through what other people have pinned.

How do I know?

Because I’ve done it.

I’ve been hooked on this thing for the past few weeks, and due to my endless browsing I can tell you what’s in style.

Pay attention, this is important.

Cake pops are in style.

Yellow and  gray are freaking everywhere:  on people, in rooms, on giraffes in baby shower invites.  Everywhere.

Stuff made from paint samples are totally hip.  Like lamps and bookmarks and name tags.  I don’t get it either.

S’mores everything is the next big fad.  S’mores cakes, s’mores cupcakes, s’mores cookies, s’mores cheesecake, s’mores Halloween costumes.  For the record,  I think s’mores are nasty.

Chalkboard paint and flowers made out of old t-shirts are most definitely in style.

Dressing your baby up like a piece of candy corn is cute, apparently…

Pumpkin bread isn’t in style yet.

But it will be after this.

PUMPKIN BREAD (based on the recipe in the NYT cookbook – that’s how you know it’s good)

  • 1 3/4 c. white sugar
  • 1 c. brown sugar
  • 1 c. no sugar added applesauce
  • 3 c. pumpkin
  • 1 c. craisins (and/or 1 c. walnuts if that’s more your cup of tea)
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 4 tsp. baking soda
  • 4 1/2 c. whole wheat flour
  • 1/2 c. wheat germ
  • 3/4 – 1 c. soy milk
Preheat oven to 350°F.  Combine the sugars, applesauce, pumpkin, salt, cinnamon, cloves,  craisins, and baking soda in a large bowl.  Mix well.  Stir in the remaining ingredients.  Pour into loaf pans and/or muffin tins and bake 45 minutes to an hour, or until done (muffins bake for about 30 minutes).
Makes 3 loaves or 2 loaves and 12 muffins
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