so. jessica.

if you see a hand. click.

i feel like i am being repetitive and preachy. which i really, really hate. but people are asking… so. if you hover over a picture on this blog and your cursor changes? it’s clickable. it will take you to my bigger blog (sojessica.blogspot.com) and there is usually an accompanying story. if your cursor doesn’t change. it’s just a picture. you’re stuck here. sometimes i am lame. hope that clears up any and all confusion. forever. :)

and now i give you...

…the pumpkin bread recipe!

*Preheat oven to 350 degrees - grease or spray 2 loaf pans*

2/3 cup butter or shortening
1 cup white sugar
4 eggs 
2/3 cup water
2 cups pumpkin puree
2 1/2 teaspoons pumpikin pie spice (see notes below)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 1/3 cups flour

Cream the butter and/or Crisco with the sugar, then add the eggs and beat til combined. Add the remainder of the wet ingredients. Add the dry ingredients and mix thoroughly. You can even add chocolate chips for variety if you want (I did!). Divide batter evenly between the prepared loaf pans and tap against the counter to even out and get out any air pockets. Bake loaves for 50-60 minutes; let cool in pans for a good 15 minutes in pans before turning out onto a wire rack to finish cooling so the bread doesn’t become soggy.

Cook’s notes:

1. I don’t have pumpkin pie spice so instead I use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.

2. My breads sometimes don’t bake all the way through, so I move the rack in the oven lower and once the loaves have baked for an hour, if the exterior looks done, I’ll shut off the oven and leave them in the oven for an additional 15 minutes. They will continue to heat through but not overbake.

Enjoy!