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Dear Reader,
Walking around my neighborhood, admiring the fall decorations in front of homes: scarecrows, pumpkins, corn stalks, and orange and gold mums, has me in the mood to bake one of my favorite fall recipes. A guaranteed winner to serve after a football game, at a potluck, or any get-together with friends and family. The pumpkin bread tastes great, with or without the whipped cream.
Pumpkin Bread with Pumpkin Whipped Cream
3 cups sugar
1 cup vegetable oil
4 large eggs
1 16-ounce can of pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup warm water (105 to 115 F)
Preheat oven to 350 degrees. Lightly butter two large loaf pans or 4 small ones.
Beat sugar, oil, eggs, and pumpkin in large bowl. Sift flour, baking soda, baking powder, salt, allspice, cinnamon and nutmeg into another large bowl. Stir into pumpkin mixture. Slowly mix in 2/3 cup warm water.
Divide batter equally between pans. Bake until golden brown and toothpick inserted in the center comes out clean, about one hour for two loaves and 40 minutes for four loaves.
Cool for 10 minutes in pan then run knife around edges of breads. Turn breads out onto racks and cool completely.
Pumpkin Whipped Cream
1 cup chilled whipping cream
3 tablespoons sugar
1/2 cup pumpkin
Beat cream and sugar to stiff peaks. Fold in 1/2 cup pumpkin. Store in refrigerator.
* Congratulations to the winners of When Mercy Rains by Guest Columnist Kim Vogel Sawyer: Debra G., Devon M., Diane S., Jane H. and Lynn J.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
AUTHORBUZZ: With so many new books out every week, we promise these titles deserve your attention:
(Fiction)
NEED YOU NOW by Lisa Renee Jones
(Horror)
STILLWELL: A Haunting on Long Island by Michael Phillip Cash
(Horror)
THE FLIP by Michael Phillip Cash
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