annie blog

For Your Pumpkin Bread

It occurred to me that I didn’t include a recipe for the cream cheese concoction that goes so well with the pumpkin bread recipe that I posted a few days ago.

You might want it. My family really likes this one. And, it is good. I typically just go for plain cream cheese but this is super yummy, if you want to go the extra mile.

Orange Cream Cheese Filling
16 oz. cream cheese, softened
3/4 cup powdered sugar
grated peel of 1 orange
2 T. frozen orange juice concentrate

Beat the cream cheese in a mixer bowl until light and fluffy. Add the powdered sugar, orange peel and orange juice concentrate, beating until blended.

Yield: 2 cups.

This is also really good on banana bread.

Now, for another recipe for something pumpkin-y and cream cheese-y, go here and look at the recipe for Pumpkin Creme Pies.

I haven’t made any yet but, yum, y’all! How could they be bad?
Definitely on the “to be attempted” list.

Happy Tuesday, y’all!

Lamenting the Passage of Time
seems to be a theme here, on my little blog. So, I’m sorry to do it again, but, where did my favorite month go?

I can’t believe that we’re on our last week of October.

October has been a spectacular month here in St. Louis. Usually, we get a fair bit of rain in October and sometimes we get lots and lots of rain. That is just the way it goes. But our October this year was dry and very pleasant and that made me really, really happy.

Here we have #3 (who has done some self-hair-cutting, ahem) and #4 in the leaves

Enough of beauty and months and the passing of time.

It is Monday and I need music. What about you?

This is an oldie that puts a smile on my face, always. It’s “The Bright Side of the Road” by Van Morrison. I don’t know anything about the guy who covers it here except that he does an excellent job.

Have a good one, everybody.

Lamenting the Passage of Time
seems to be a theme here, on my little blog. So, I’m sorry to do it again, but, where did my favorite month go?

I can’t believe that we’re on our last week of October.

October has been a spectacular month here in St. Louis. Usually, we get a fair bit of rain in October and sometimes we get lots and lots of rain. That is just the way it goes. But our October this year was dry and very pleasant and that made me really, really happy.

Here we have #3 (who has done some self-hair-cutting, ahem) and #4 in the leaves

Enough of beauty and months and the passing of time.

It is Monday and I need music. What about you?

This is an oldie that puts a smile on my face, always. It’s “The Bright Side of the Road” by Van Morrison. I don’t know anything about the guy who covers it here except that he does an excellent job.

Have a good one, everybody.

Lamenting the Passage of Time
seems to be a theme here, on my little blog. So, I’m sorry to do it again, but, where did my favorite month go?

I can’t believe that we’re on our last week of October.

October has been a spectacular month here in St. Louis. Usually, we get a fair bit of rain in October and sometimes we get lots and lots of rain. That is just the way it goes. But our October this year was dry and very pleasant and that made me really, really happy.

Here we have #3 (who has done some self-hair-cutting, ahem) and #4 in the leaves

Enough of beauty and months and the passing of time.

It is Monday and I need music. What about you?

This is an oldie that puts a smile on my face, always. It’s “The Bright Side of the Road” by Van Morrison. I don’t know anything about the guy who covers it here except that he does an excellent job.

Have a good one, everybody.

My Iron
or, as I sometimes say, “Mah Ahrn,” is down for the count. I mean, it only worked for 12 years.

So, now, since the presentableness of my family depends upon wearing ironed clothing, I really do need to find a new one as soon as possible.

Do you have a suggestion? Any iron love or iron hate that you want to float my way? I’ve found that folks can be pretty opinionated when it comes to small appliances. So lay it on me y’all.

Thanks!

My Iron
or, as I sometimes say, “Mah Ahrn,” is down for the count. I mean, it only worked for 12 years.

So, now, since the presentableness of my family depends upon wearing ironed clothing, I really do need to find a new one as soon as possible.

Do you have a suggestion? Any iron love or iron hate that you want to float my way? I’ve found that folks can be pretty opinionated when it comes to small appliances. So lay it on me y’all.

Thanks!

My Iron
or, as I sometimes say, “Mah Ahrn,” is down for the count. I mean, it only worked for 12 years.

So, now, since the presentableness of my family depends upon wearing ironed clothing, I really do need to find a new one as soon as possible.

Do you have a suggestion? Any iron love or iron hate that you want to float my way? I’ve found that folks can be pretty opinionated when it comes to small appliances. So lay it on me y’all.

Thanks!

Pumpkin Bread

This is my favorite recipe for pumpkin bread. It is a very plain recipe, so feel free to jazz it up at will by stirring in nuts or chocolate chips. I like the texture of this bread. It is moist and just plain yummy. And, it stands up well to my putting a bit of cream cheese and some toasted pecans on it as a little after school treat every day.

3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 t. cinnamon (I probably put more)
1 1/4 t. ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cloves (optional — I’ve never included this because I’ve never remembered to buy ground cloves)
2 2/3 cups sugar
2/3 cups canola oil
1 can pumpkin (15 oz.) pure pumpkin
4 eggs
2/3 cup chopped toasted nuts (optional)
2/3 cup water

Preheat oven to 350 degrees and oil your loaf pans.

Sift the flour, baking soda, salt, cinnamon, ginger, baking powder and cloves into a bowl and mix well. Combine the sugar, oil, pumpkin, eggs and nuts in a bowl and mix well. Add the flour mixture, stirring until blended. Stir in the water. Spoon into 3 1-pound loaf pans or 2 one and a half pound loaf pans. Bake for about 1 hour or until tester comes out clean. Cool the pans for a few minutes on a wire rack and then turn the loaves out of the pan to cool further.

Happy Saturday!

Pumpkin Bread

This is my favorite recipe for pumpkin bread. It is a very plain recipe, so feel free to jazz it up at will by stirring in nuts or chocolate chips. I like the texture of this bread. It is moist and just plain yummy. And, it stands up well to my putting a bit of cream cheese and some toasted pecans on it as a little after school treat every day.

3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 t. cinnamon (I probably put more)
1 1/4 t. ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cloves (optional — I’ve never included this because I’ve never remembered to buy ground cloves)
2 2/3 cups sugar
2/3 cups canola oil
1 can pumpkin (15 oz.) pure pumpkin
4 eggs
2/3 cup chopped toasted nuts (optional)
2/3 cup water

Preheat oven to 350 degrees and oil your loaf pans.

Sift the flour, baking soda, salt, cinnamon, ginger, baking powder and cloves into a bowl and mix well. Combine the sugar, oil, pumpkin, eggs and nuts in a bowl and mix well. Add the flour mixture, stirring until blended. Stir in the water. Spoon into 3 1-pound loaf pans or 2 one and a half pound loaf pans. Bake for about 1 hour or until tester comes out clean. Cool the pans for a few minutes on a wire rack and then turn the loaves out of the pan to cool further.

Happy Saturday!

Pumpkin Bread

This is my favorite recipe for pumpkin bread. It is a very plain recipe, so feel free to jazz it up at will by stirring in nuts or chocolate chips. I like the texture of this bread. It is moist and just plain yummy. And, it stands up well to my putting a bit of cream cheese and some toasted pecans on it as a little after school treat every day.

3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 t. cinnamon (I probably put more)
1 1/4 t. ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cloves (optional — I’ve never included this because I’ve never remembered to buy ground cloves)
2 2/3 cups sugar
2/3 cups canola oil
1 can pumpkin (15 oz.) pure pumpkin
4 eggs
2/3 cup chopped toasted nuts (optional)
2/3 cup water

Preheat oven to 350 degrees and oil your loaf pans.

Sift the flour, baking soda, salt, cinnamon, ginger, baking powder and cloves into a bowl and mix well. Combine the sugar, oil, pumpkin, eggs and nuts in a bowl and mix well. Add the flour mixture, stirring until blended. Stir in the water. Spoon into 3 1-pound loaf pans or 2 one and a half pound loaf pans. Bake for about 1 hour or until tester comes out clean. Cool the pans for a few minutes on a wire rack and then turn the loaves out of the pan to cool further.

Happy Saturday!