Monthly Archives: October 2013
So many of you guys liked the pumpkin bread recipe, I’m flattered.
Just curious, is it the chocolate or the pumpkin?
I have a white choclate cheescake recipe and a creamed pumpkin pie recipe.
Next thursday is halloween, so I want to give a family friendly recipe. I’ll probably post next week’s recipe earlier in the week so you can have it for thursday.
So which one do you want?
On another note, look out next week to learn some of Eden’s favorite halloween things and maybe I can round up some sexy (and naughty) creatures for us to play with?
I just made this today and it tastes so good. It was the first time I made it from this recipe I saw online and like I always do, I started out following all the directions and half way through I just finished it my own way. There was nothing wrong with the original recipe, I just hate following directions lol.
What You’ll Need:
2 medium Eggs
1 cup Sugar
1/3 tsp. Salt
2 1/3 cups Flour
1 1/2 tbsp. Cinnamon 1 tbsp. Cinnamon seperate
1 1/2 tbsp. Nutmeg
1/4 cup Water
1 can 15oz. Puree Pumpkin
2/3 tsp. Baking Soda
1/3 cup Vegetable Oil
1 12oz bag White Chocolate Chips
1. Pre-heat oven to 350F. grease a 9×5 loaf pan. Set aside.
2.Sift sugar, flour, 1 1/2 tbsp. cinnamon, nutmeg and baking soda in a large mixing bowl. Add white chocolate chips and mix together so they aren’t all in one place. Add eggs, water, oil and Pumpkin Puree. Mix together well. Fold a few times to make sure all the flour is blended in and didn’t clump together. It should be resistant to stirring but not too thick. if its too cake-mixy, add flour little by little until desired consistency is achieved.
3. pour bread mix into greased (or floured) pan and smooth down the top. Sprinkle remaining tbsp. cinnamon over the top and pop it in the oven. Bake for 45 to 60 minutes. if you can stick a toothpick in to the bottom and rit comes out clean, the bread is ready. let sit until it cools off and enjoy!