One way I like to relax between writing books is to bake, especially this time of year. Fall calls for anything pumpkin. Pumpkin cookies. Pumpkin ice cream. Pumpkin pie. Pumpkin bread. Pumpkin you-name-it. I like to have a few slices of pumpkin bread while I pound out a good story. Nothing relaxes me quite as much as baking, except maybe a good horror movie - something else appropriate for this time of year. Halloween is right around the corner, so it's time to get out my "Halloween" movie snow globe and my "Scream" snow globe, my haunted house candle holder, autumn wall hangings, autumn dishtowels, and Halloween socks. When it's time to take a much-needed break from writing, one thing I like to do is bake.
What do you like to do when you take a break from writing?
All this talk of pumpkin goodies is making me hungry. How about you?
And now, I give you two fantastic pumpkin recipes. Happy fall and Halloween!
Pumpkin Bread Recipe
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.
This pumpkin pie is a good classic version, perfect for Thanksgiving or any fall or winter dinner or potluck. Use canned or homemade pumpkin puree in this recipe.
Cook Time: 50 minutes
Total Time: 50 minutes
• 1 1/4 cups pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 9-inch pie crust, unbaked
Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased.
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and flour. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.
Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 35 minutes longer, until the pumpkin filling is set.
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