It's the Most Wonderful Time of the Year . . .

...or it will be in 3 days.  Are you ready?  Are you ready for PUMPKIN season?

My sister has a laugh at my expense every year because once September 1st rolls around, it is all-pumpkin-all-the-time around here.  It becomes a slight obsession.

{PS....Starbucks, I'll be at your door Wednesday morning....hoping those Pumpkin Cream Cheese Muffins are in the bakery case.  And if they're not, be prepared for some tears.}

I want you to be prepared, so here is a little pumpkin bread recipe for you. 

Pumpkin Bread
{Just slightly modified from my girl, Paula Deen 's The Lady & Sons Savannah Country Cookbook}

3 and 1/3 c. flour
2 tsp. baking soda
1 and 1/2 tsp. coarse salt
1 tsp. ground cinnamon
1 tsp. freshly ground nutmeg
3 c. sugar
1 c. vegetable oil
4 eggs
1 (15 oz) can pumpkin
2/3 c. water
1/4 c. pumpkin seed kernels

Preheat oven to 350.  Grease and flour 2 loaf pans.

Combine flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

{If you're wondering about what whole nutmeg looks like, this is it.  There are fancy nutmeg graters, but I just use my small handheld grater with the tiny holes.}

Beat the sugar and oil together until combined.  Beat in the eggs and mix, scraping down sides of bowl as needed.  Add pumpkin and blend.  Add the water and blend completely.

Slowly add the flour mixture and beat on low until combined.  Pour into loaf pans.

Roughly chop the pumpkin seed kernels, I like to leave some whole, and sprinkle on top of batter. (I got these in the bulk section of my grocery store.)

Bake for 1 hour, or more, until a toothpick inserted in the middle comes out clean.  Cool in the pans on a cooling rack for 15 minutes.  Remove from pans and let cool completely.

Want more pumpkin?  Here are some goodies from last year...

1. Pumpkin Chocolate Chip Bars
2. Pumpkin Whoopie Pies
3. Pumpkin Cream Cheese

Happy Pumpkin Season, Everyone!!!

...or it will be in 3 days.  Are you ready?  Are you ready for PUMPKIN season?

My sister has a laugh at my expense every year because once September 1st rolls around, it is all-pumpkin-all-the-time around here.  It becomes a slight obsession.

{PS....Starbucks, I'll be at your door Wednesday morning....hoping those Pumpkin Cream Cheese Muffins are in the bakery case.  And if they're not, be prepared for some tears.}

I want you to be prepared, so here is a little pumpkin bread recipe for you. 

Pumpkin Bread
{Just slightly modified from my girl, Paula Deen 's The Lady & Sons Savannah Country Cookbook}

3 and 1/3 c. flour
2 tsp. baking soda
1 and 1/2 tsp. coarse salt
1 tsp. ground cinnamon
1 tsp. freshly ground nutmeg
3 c. sugar
1 c. vegetable oil
4 eggs
1 (15 oz) can pumpkin
2/3 c. water
1/4 c. pumpkin seed kernels

Preheat oven to 350.  Grease and flour 2 loaf pans.

Combine flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

{If you're wondering about what whole nutmeg looks like, this is it.  There are fancy nutmeg graters, but I just use my small handheld grater with the tiny holes.}

Beat the sugar and oil together until combined.  Beat in the eggs and mix, scraping down sides of bowl as needed.  Add pumpkin and blend.  Add the water and blend completely.

Slowly add the flour mixture and beat on low until combined.  Pour into loaf pans.

Roughly chop the pumpkin seed kernels, I like to leave some whole, and sprinkle on top of batter. (I got these in the bulk section of my grocery store.)

Bake for 1 hour, or more, until a toothpick inserted in the middle comes out clean.  Cool in the pans on a cooling rack for 15 minutes.  Remove from pans and let cool completely.

Want more pumpkin?  Here are some goodies from last year...

1. Pumpkin Chocolate Chip Bars
2. Pumpkin Whoopie Pies
3. Pumpkin Cream Cheese

Happy Pumpkin Season, Everyone!!!