Wednesday, December 29, 2010
Christmas weekend kept me busy hopping from one get together to another, and I had a full- house of wonderful friends even the day before. It has been a great year as far as celebrations go and I have no reason to complain. It’s all good.
Well! maybe I should not have said that quite so fast. With both my children home when I am not partying, I am dancing to a different tune-theirs! When I am not cooking, I am trying to act as mediator in the millionth fight they get into. Then comes cleaning, and my laundry basket always seem ominous. One of these days, I fear it will take on a life of its own and crawl up to me demanding attention.
While I struggle with the nuisances of daily life, I hope you stay warm and have a fantastic day!
I just love the color of it :-)
This is so easy peasy and tatsy !
Canned pumpkin puree- 1 cup
Olive oil- 1/2 cup
Sugar- 1 cup
Sour cream- 1/3 cup
Baking powder- 1/2 tsp
Baking soda- 1 tsp
Flour-1 1/2 cup
Chopped walnuts- 1/2 cup
Nutmeg Powder- 1/4 tsp
Cinnamon Powder- 1 tsp
Cloves powdered- 1/4 tsp
1.Sift together the flour, baking powder, baking soda and the spices in a large mixing bowl.
2.Preheat the oven at 350 degree F and grease a 9 by 5 inch loaf pan.
3.Mix the pumpkin puree, oil, sugar, eggs and sour cream using a hand blender.
4.Fold in the flour mixture alternating with the nuts and pour into the prepared loaf pan.
5.Bake for ~45-50 minutes or until a skewer inserted comes out clean.
6.Cool on a wire rack.
Recipe Adapted from:Easiest and best Coffee cakes and Quick breads-Renny Darling