Tuesday, September 27, 2011

Hat Weather

The temperature has dropped, the leaves are beginning to fall a little and it is time to wear a hat.  This is a variation on Ann's Cap, using I Love This Cotton and a size 8 circular needle. I did the ribbing for 5 inches, rather than switching to another stitch before coming to the top. On purpose, you ask?  I'll never tell. I do like it though.
I made pumpkin bread to celebrate the beginning of fall and this recipe is delicious, moist and easy.

Pumpkin Spice Bread
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup water

 In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

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