Pumpkin Bread

 

Pumpkin Bread

2 cups all purpose flour or gf
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1.2 teaspoon ground cloves

3 eggs room temperature
1-15 oz can pumpkin puree, not pie filling
1 cup light olive oil or other neutral oil

Preheat oven to 350 F. Line two loaf dishes with parchment paper. Mix wet ingredients and dry ingredients in separate bowls. Add wet ingredients to dry and stir till just blended. Divide batter in half and fill each loaf pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pans for 30 minutes, then remove bread  with parchment paper intact and let cool further. Remove parchment paper when completely cooled. Slice and enjoy, light and fluffy texture. Good to make with the cold weather coming up.

Peach Pumpkin

Peach Pumpkin

Got these at a local grocery in Andrews.
They have a speckled patina on them
which made me think of a glaze in pottery.
Perhaps one of these days, again.

Thai Garden in Andrews NC

Thai Garden Cafe in Andrews NC

Took Gary to the Thai Garden Cafe in Andrews NC yesterday

for his 79th birthday. We both had duck, was delicious.

Thanks for reading and for all your comments.

Pineapple Quick Bread

Pineapple Quick Bread

1 stick unsalted butter room temperature
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 eggs room temperature
1-3/4 cup flour
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
1 small can crushed pineapple, drained slightly

Mix ingredients in order creaming the butter and sugar.
Preheat oven to 350 F.  Pour into parchment lined loaf pan
and bake ro 60 to 70 minutes. Cool in pan for 20 minutes,
turn turn out on rack and cool completely.
Meanwhile a pineapple frosting can be made
with some of the pineapple juice and sugar.
You could even add a bit of chocolate to the frosting for a nice visual.