Every once in a while despite the fact that I know I'm not a very good cook I get the wild urge to cook something. Yesterday was one of those days. I made pumpkin bread which is very delicious when served hot with butter. Then I put my crock pot to work with a white bean chicken chili. Both turned out surprisingly well. The hubs and I enjoyed the chili with homemade cornbread today for lunch (I froze the rest which means I can look forward to at least one good meal sometime soon). I was so amazed with my sudden culinary success that I have Black Bean and Lime Soup in the crock pot as we speak.
3 cups all purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp backing powder
3 cups sugar
1 cup butter, really soft (I melted mine in the microwave)
3 large eggs
1 16oz can of pure pumpkin
1/2 cup chopped pecans (optional)
1. Preheat oven to 350 degrees F and spray 2 medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix flour, spices, salt, baking powder, and baking soda and set aside.
3, In the bowl of a mixer (or large bowl) cream together the sugar, butter, and eggs until fluffy (about 2 minutes) add pumpkin and combine well.
4. Slowly add the dry ingredients mixing well until blended.
5. Pour 1/2 the batter into one of the prepared pans. Add nuts to remaining batter and mix then pour into prepared pan. Bake for about one hour or until the top is golden brown and a knife inserted come out clean.
Notes: I only have one loaf pan so I cut this recipe in half (told you I do crazy things like this) I also omitted the cloves because I didn't have any and couldn't see spending almost eight dollars for some at the store for one recipe (told you I leave stuff out all the time).