Fall baking

For me fall isn't complete without the smell of goods baking in the oven. On Wednesday I made oatmeal butterscotch and chocolate chip cookies, and on Thursday I made pumpkin bread. They both turned out great!

The pumpkin bread is amazingly moist, and though the recipe said to use three loaf pans, I only have two, so I made it work. I had to cook them about fifteen minutes longer to make up for the fact that there was more batter in each pan.

Here is the recipe, from Allrecipes.com:

INGREDIENTS

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Now I've got enough sweet things to keep me happy for awhile :)