Snack Mom

It’s that time of year again.  My skin is casting an orangy hue – and not ‘cause I’ve been in to the cheap self-tanning cream.  Nope…if you see me ‘round town and wonder why I’ve got the pallor of a bambino who’s been dished up one too many jars of strained squash and carrot puree, you’ll know why.
It’s October, and I’ve been in to all things pumpkin – soups, stews, bars, breads and muffins.  I love pumpkin.  It’s the best thing about fall, I tell you!  I can’t get enough!!  Last week I raided a display of Shur-Fine canned calabaza at the Mequon store – I swear I must have put ten cans in my cart.  Since those ten cans are now taking up precious pantry space, I decided to make a small dent in my stash.

I love to keep this bread around for after school snacks and dessert, and with sliced apples on the side, it makes a great breakfast too.  The recipe makes enough for two loaves – I always wrap one in foil and stick it in the freezer for when a craving strikes.  Normally I add a cup or so of chocolate chips, but since I’m taking this to school today (snack mom duty awaits!), I left out the chocolate.  You could add nuts or raisins if that’s what floats your boat.

Now, while none of these items is ‘on sale’ this week (go ahead – roll your eyes and sigh), this recipe is cheap, cheap, cheap to make (cheer!)!  A can of pumpkin is like, 1.39 – and I’m willing to bet you have all of the other ingredients in your handy dandy, well stocked pantry….you’ll end up with two loaves for under 3.00!

ENJOY!

SPICED PUMPKIN BREAD
Makes 2 loaves
Source:  epicurious.com

3 c. sugar
1 c. vegetable oil
3 large eggs
1 16 oz. can solid pack pumpkin
3 c. flour
1 t. ground cloves
1 t. ground cinnamon
1 t. ground nutmeg
1 t. baking soda
½ t. salt
½ t. baking powder
1 c. semi sweet chocolate chips or chunks (optional)

Preheat oven to 350.  Butter and flour (or generously Pam) two loaf pans.  Beat sugar and oil in large bowl to blend.  Mix in eggs and pumpkin. Stir flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder in another arge bowl.  Stir into pumpkin mixture in 2 additions.  Mix in chocolate chips if desired.

Divide batter equally between prepared pans.  Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.  Transfer to racks and cool for 10 minutes.  Using sharp knife, cut around edges of loaves.  Turn loaves out onto racks and cool completely.  Slice thickly and enjoy!

P.S.  Your house smells amazing!!

Featured, Fresh, Frugal, Fabulous | October 7th, 2010