Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, October 21, 2010

Pumpkin Quick Bread -- Plain and Simple


Most of the time when I'm in the kitchen, plain and simple is not what I'm after. I like food a little bit jazzy, mildly complex. But some things just must be plain and simple, especially when children are involved. Most kids don't like mildly complex food, they like it straightforward, no chunks, no je ne sais quoi.

This pumpkin bread is just that. It's not my personal favorite, as my personal favorite is loaded with chunks, but my kids love it. I made it with some butternut squash that was left from dinner Sunday, so mine is a little less pumpkin in color, but the flavors are all there. Yum!

Pumpkin Quick Bread
1 loaf

2 cups flour
2 t. baking powder
2 t. cinnamon
1 t. soda
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
1/4 t. cloves
1 cup pumpkin
1/3 cup buttermilk
1 t. vanilla
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 cup chopped walnuts (optional)

Preheat oven to 350. Grease 3 x 5 loaf pan.

Mix dry ingredients. Mix together pumpkin, buttermilk and vanilla. Beat together butter and sugars until creamy. Beat in eggs, one at a time. Alternately beat in flour mixture and pumpkin mixture at low speed until blended. Stir in nuts (optional). Pour batter into pan. Bake for about 60 minutes (toothpick test). Cool for 5 minutes before removing from pan.

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