Shameless Food Porn

Fall is in the air, and my mind turns to pumpkins. I lit a pumpkin pie votive the other night, so the thought was implanted in my brain and wouldn't leave. Visions of orangey baked goodness teased, and the promise of that aroma was too great to resist.

The first batch, to which I added chopped walnuts, turned out dry and chewy, but the second, baked this morning, without them, is perfection...not the fault of the walnuts, just needed less cooking time. My oven heats up quickly, so everything needs 5-10 minutes less cooking time than recipes state. I couldn't resist taking a few pictures, and as the rain from Hannah poured down outside, it was doubly comforting being inside, doing some humble baking and anticipating some pumpkin bread nirvana.

I had a trip to the post office to make to send out a bunch of packages and mail, and the library, and was drenched in a way that I have never been drenched before. Apparently, all of the gutters are clogged in my Inwood neighborhood, as I had to perform Olympic-like movements in order to cross the streets, praying that my soaked black leather slides wouldn't break, which necessitated very slow walking in very squishy shoes. So when I finally returned home, I was happy to have a treat waiting for me, still warm after sitting patiently on the stove for an hour. :)

I got the recipe from Cooks.com, and here it is, 'cause I want you to be able to enjoy this as much as I am!

LIBBY'S PUMPKIN NUT BREAD

Ingredients - what I changed is in parentheses)

2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon (I increased this, and added allspice and cloves in a generous shaking)
1/2 tsp. nutmeg (grated from the nutmeg itself)
1 cup canned pumpkin (I added more - maybe 3/4 of the smaller size can. Can you ever add too much?)
1 cup sugar ( I used 3/4 sugar, 1/4 Splenda)
1/2 cup milk (I used 2 percent)
2 eggs
1/4 cup soft butter (I melted it, and used I Can't Believe....)
1 cup nuts, chopped (Omitted this time. If you can afford it, use pecans!)

Sift dry ingredients together. Combine pumpkin, sugar, milk and eggs in mixing bowl and beat. (I used a hand mixer) Add dry ingredients and soft butter (I melted it - less work and kept things smooth).

Beat until well mixed (I did this by hand) then add nuts. Bake in well greased loagf pan for 45-55 minutes in 350 degree oven.