Pumpkin Loaf-Set yours apart

I’ve always loved the idea of passed down traditions. Worn pages of an old rugged book filled with recipes that have been perfected over years of trial and error. Alas, I have none of that! So, I’ve decided that I’ll be the one to start something new, that will one day be something old and treasured. At least I hope…

I do, however, have a few recipes that that were given to me by my Aunt Debbie. While I’m aware that almost everyone has a recipe for pumpkin loaf, (thanks to Libby’s and her canned puree) I have no interest in comparing them to this one. It’ll ruin my vision of this being something that she inherited from a long line of generations that have passed before (which it’s most likely not). My grandmother was a wonderful cook, and Aunt Debbie learned a lot from her. I also like to think that this is where I get my love for cooking and baking.

To me, these recipes that seem to be in everyone’s box are great for playing around with. It’s how you dress it up, the little extras you add that are what’s going to set yours apart from others.

Grab someone fun and start making traditions!

So, here’s my starting recipe:

Beat:

• Oil – ¾ cup
• Eggs – 4
• Water – ⅓ cup
• Pumpkin puree – 2 cups ( I use puree from pumpkins I cooked during pumpkin season)
• Vanilla – ½ Tbs. ( I’m super duper generous with this, so if I accidentally spill half a bottle into the batter, I’m not overly concerned about it 🙂 )

Sift:

• Flour – 3 ½ cup
• Granulated Sugar – 3 cups
• Baking soda – 2 tsp.
• Salt – 1 tsp.
• Cinnamon – 1 tsp.
• Nutmeg – 1 tsp.
• Ground ginger – 1 ½ tsp.
• Allspice – ½ tsp.
• Cloves – ⅛ tsp.

Blend wet and dry ingredients together.

Grease and flour 2 8X4 loaf pans, then fill each evenly. Bake at 350 degrees for about an hour (or until toothpick comes out just a little moist).

Extras-(Pinterest has so many ideas for setting yours apart, so do  quick search) Here’s what I tried:

• I added chocolate chips to one of the two loaves.
• I added a double glaze to both the finished loaves

First glaze-whisk together:

• ½ cup of confectioners sugar
• 2 tsp. milk

Second glaze-whisk together:

• ½ cup of confectioners sugar
• 2 tsp. Milk
• ¼ tsp each of-ginger, nutmeg, cloves, cinnamon (add more of whatever suits your taste)

So, that’s how I do it! Tell me what special touches you add.

Enjoy!