Wednesday, November 10, 2010

The Butterfly is about to fly

I am so close I can almost taste it.  My fingers were flying last night.  The right side of the neck line plus placket were a little confusing late last night.  It seemed the smartest thing to do would be to let it and my brain rest for a bit and come back to it...perhaps tonight.

Not sure what is going on with the looks in the picture as if there is a slight color change near the top, but I cannot see anything in "real life."

After much needling (hee hee hee...sorry bad knitting joke), my Darlin' has said he would like me to make him a pair of boot socks.  Started them last Friday, and worked off and on through Saturday afternoon on them.  Using Kraemer and since it is worsted weight, they do knit up quickly.  

Last night, I was in a baking mood.  Particularly for something "Fall-ish".  

Pumpkin Bread.  Sounds yummy to me.  The recipe used makes 4 loaves which means eat one the first night, save a second for breakfast goodies, and freeze the other two to enjoy later.  

My recipe of choice is one that I remember my Mother making.  Lots of memories of helping her stir the giant bowl of batter and greasing the pans.  Mother always baked it in coffee cans.  I do not drink coffee, but used to always keep cans around just for this recipe.  When I moved to Indiana, my "can stash" got purged.  The first time I tried making it here, I used a couple of loaf pans and muffin pans.  Much to my dismay, the bread did not taste right.  The texture was off.  Plus, it did not seem like real pumpkin bread to me since the slices were not round and ridged from the can.  On a trip back home after my Mother died,  I snagged four empty cans she had been saving.  Success!  Now, the bread is back to tasting, looking, feeling, smelling, everything perfect like my memories said it should be.  I don't know if the cooking vessel REALLY makes a difference, but to me it does.  Personally, I think using a can actually sort of steams the bread as it bakes.  So, with this disclaimer, I will share my favorite pumpkin bread recipe as long as you accept that I relinquish all responsibility to its outcome if you should choose to bake it in anything other than coffee cans... (Also note, that when I first started making it with my Mother, a coffee can actually held a FULL POUND of coffee!!!)

Mother's Pumpkin Bread

4 eggs, beaten
3 cups sugar
1 cup oil
1 15 - 16 oz can pumpkin (not pie filling)
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp vanilla
2 tsp pumpkin pie spice
2/3 cup water

Beat eggs.  Add sugar and oil - beat until fluffy.  Add pumpkin and mix well.  Add dry ingredients, mix then add water.  Beat on high for 4 minutes.  Pour into 4 well greased coffee cans (fill 1/2 full)  Bake at 350 for about 1 hour.  

Sometimes I add nuts or chocolate chips or both...whatever makes your knees go weak.

Enjoy...I know I am :)

P.S. the folks over at Tami's are busy busy busy...go see what's going on. 


  1. I'm in awe of your intarsia abilities. Your sweater's looking great! And now you've got me craving pumpkin bread. I use my great grandmother's recipe, and nothing else is "right", so I totally feel your coffee can pain. Glad you've got your bread mojo back!

  2. Love how your sweater is turning out. Maybe it will be ready for Friday.

    Your pumpkin bread recipe looks a lot like my ex's pumpkin cookies recipe. I always wanted him to add raisins and walnuts but he never would.

    I remember when coffee cans were a whole pound and three pound cans.

  3. Your sweater is going to be beautiful!

    I love anything pumpkin! Yum! Looks like a great recipe.

  4. Love the colors of your sweater. Thanks for the pumpkin bread recipe. It looks easy to make and delicious. I will definately have to try it out.



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