The Blushing Oyster Bed & Breakfast- Monthly Recipe October 2017

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The Blushing Oyster Bed & Breakfast Monthly Recipe
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October
October is the fallen leaf, but it is also a wider horizon more clearly seen. It is the distant hills once more in sight, and the enduring constellations above them once again.  
-Hal Borland


Pumpkin Bread
This recipe brings forth a very moist lightly spiced
bread that is perfect for Autumn tastebuds.

Ingredients:
1 2/3 cups of sifted flour
1/4 tsp baking soda
2 tsp baking powder
3/4 tsp salt
2/3 tsp cinnamon
12 tsp nutmeg
1/3 cup shortening of your choice (ie: Crisco, butter, coconut oil)
1 1/3 cups sugar
1 tsp vanilla
2 eggs
1 cup pumpkin (canned or your own puree of fresh)
1/3 cup water and ½ cup chopped nuts of choice like walnuts (optional)

 Preparation:

  • Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

  • In a large mixing bowl, cream the shortening, sugar and vanilla. Then add eggs and beat thoroughly after each.

  • Stir in the pumpkin and dry ingredients in 4 additions alternating with water until smooth. Do not overbeat.

  • Fold in nuts if using.

  • Spread into greased 9 inch loaf pan.

  • Bake at 350 degree F for 45 minute or until firm and pick comes out clean.

Enjoy!

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