Let's just face the facts... I am not a morning person. Making lavish breakfasts is not my strength. Growing up, my Mom would be up before the sun came up, making a pot of coffee and having something delicious baking in the oven... I have my moments when I do this, but they are few and far between. I'm more of a toast & jam kind of mom; however, I do like to make special breakfasts for my kids... that is why I prefer to make something yummy for their breakfast, the night before...
Something like Pumpkin Bread.
I love how it fills the house with it's comforting smell. I love how easy it is to put together, and yet I feel like I've done something amazing, since it tastes so good. I also love the fact that pumpkins are healthy (aren't they part of the vegetable family or something?).
I used a recipe from allrecipes.com as my base, but made a few changes. The real recipe can be found on allrecipes.com under "Downeast Maine Pumpkin Bread." Below is my version of the recipe:
15 oz of canned pumpkin puree
1 cup canola oil
2/3 cup water
2 cups brown sugar
5 tablespoons ground flax seed
2 cups flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
- Preheat oven to 350 degrees F.
- Grease whatever pans you are going to bake the bread in. I used 2 muffin pans (12 muffins each), and one loaf pan.
- In large mixing bowl, mix together the pumpkin, eggs, oil, water, and sugar. Add salt, cinnamon, nutmeg, ground cloves, and ground ginger.
- Add flax seed, flour, and baking soda and stir until it is all mixed in.
- Bake the muffin pans for approximately 20 minutes and the loaf for approximately 50 minutes OR until toothpick comes out clean when inserted in the middle of the bread.