Funny story: I was going to make Apple Cider cookies this week. I was all excited, I got all my ingredients out, and then came to the realization, I have no apple cider. You know, the one thing you really need in APPLE CIDER cookies. I looked outside, it was pouring rain, and I really didn’t want to leave the house. So, I figured I’d make something else fall-like and chose pumpkin bread. Now that you have read to my reasoning, pure laziness, here is the recipe I used.
Preheat: 350 F
2 cups of all-purpose flour
1 cup of packed brown sugar
1 tbs baking powder
1 tsp ground cinnamon
¼ tsp salt (or a dash)
¼ tsp baking soda
¼ tsp ground nutmeg
1/8 tsp ground ginger (or cloves)
1 can of your favorite canned pumpkin
½ cup of milk
1/3 cup of butter (softened or melted)
¼ cup of walnuts (optional)
Preheat oven. I like to do this first, so I don’t forget.
Put your flour, baking powder, baking soda, cinnamon, nutmeg, ginger in a bowl.
Put your butter and eggs into a bowl, mix, add brown sugar and milk.
Then slowly add in your dry ingredients into the bowl of wet ingredients.
As soon as you add in all the dry and wet ingredients, add in the pumpkin and (if you want) walnuts.
Pour into a 9x5x3 bread pan.
Bake for 60-65 minutes or until toothpick is clean.
Let cool and enjoy.