This coming Wednesday should be the start of my spring break unless I get a half day at one of the schools that is open this Good Friday. In that case my Spring break could also start Friday afternoon.
I am looking forward to a week off of work. It will allow me a lot of time to clean, and prepare for the concert this May.
I made 2 loafs of Pumpkin bread that came out amazing, oatmeal cookies, and sugar cookies. The pumpkin bread came out moist and sweet. Though I think I should only bake one thing every two weeks so that we don’t end up with too much to eat.
Pumpkin Bread by Alton Brown
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded fresh pumpkin
- 1 cup toasted pumpkin seeds
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.