I guess I should be careful what I wish for. When I woke up this morning, the frost was on the freakin' pumpkin. So I cranked up the oven and baked some pumpkin bread.
That is, after I spent waaay too long looking for the loaf pans.
Is that sick or what? Can you believe all that stuff was crammed into one little tiny cabinet? But no more. I weeded out a whole trash bag full of stuff that I don't use (I have three canape pans and have never in my life made canapes). Then I scrubbed it out, lined it, and painted the back of the door. Yeah!
See? I can focus.
After I finally got all that out of the way, the kitchen was so clean and toasty, I baked some more. Blue cornbread to go with red hot chili. Yum!
Edited: Oct. 12 2007
3 c. flour
2 t. baking powder
2 t. baking soda
2 1/2 t. ground cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
¼ t. salt
2 c. pumpkin puree
1 c. granulated sugar
1 c. packed brown sugar
4 large eggs
1/4 c. vegetable oil
1 2/3 c. buttermilk (This time I used about 1 1/3 c. vanilla yogurt mixed with 1/3 c. milk and it came out yummy!)
Makes 2 loaves
Butter loaf pans and set aside. Preheat oven to 350°.
Mix together first seven ingredients in a medium bowl and set aside.
In the bowl of electric mixer, beat together pumpkin and sugars until well combined.
Add eggs and oil and mix until well combined, scraping down bowl as needed.
Alternate adding flour mixture and buttermilk beginning and ending with flour mixture. Mix until just combined.
Pour into loaf pans and bake for 55 to 60 minutes, rotating pans halfway through.