Happy First Day of Fall!!!
Speaking of Fall, I know I have rather "fallen" off the blogging wagon lately but this "child growing inside of me thing" has preoccupied my body in this first trimester. But I believe I'm turning a new leaf (autumn pun intended!) and feeling a little more myself this week. I'm so excited to post some wonderful dishes just in time for my favorite season of cooking! But today, I welcome my friend Brittany and fellow blogger to guest post from Lawrence Family Chronicles on her appropriately timed Pumpkin Bread. And this is NO ordinary Pumpkin Bread! Read on...
First of all, thanks so much to my good friend Noelle for asking me to be
a guest blogger for The Joyful Table! In many ways, Noelle is my kindred
spirit. But we also appreciate each others' differences, and enjoy lengthy
discussions over a good cup of coffee or tea. Noelle may not know this,
but she was actually a huge inspiration to me in starting my own blog, and
has also been a great mentor to me in the cooking world. I really didn't
do too much cooking early on in my marriage, but about a year and a half
ago, when we moved to Oregon, it became something I love to do, and has
been very therapeutic for me. I can always count on Noelle to give me tips,
encouragement and cooking advice. Thank goodness for Voxer. :) Makes me
feel like she's right in my kitchen with me.
I have been so ready to start my Fall baking, so what better way to get into
the Fall spirit, but to whip up some Pumpkin Bread!? I found a recipe from
Let's Get Crockin for pumpkin bread made using a crockpot. I've used my
crockpot to make some pretty yummy desserts in the past, but never bread. I
tried it out and can say I'm not sure I will ever go back to baking bread in the
oven! I'm so glad I stumbled across this little trick for the most moist bread
I've ever eaten! It literally melted in my mouth. The only reason I think I'd
use my oven to make bread in the future is if I need something fast, because
this crockpot bread takes about 3 hours. SO worth the wait though!
I hope you enjoy this as much as my husband and I did. I'm ready to make
more already, and maybe even share with some of my neighbors this time. :)
It's so good you may want to make two batches.
Crockpot Pumpkin Bread
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 can 100% pumpkin (I used Libby's)
1 1/2 cups flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1. Blend the oil and both sugars into a large bowl.
2. Stir in beaten eggs and canned pumpkin. Add remaining dry ingredients
and mix thoroughly.
3. Pour batter into greased bread pan (I used cooking spray)
4. Add two cups water to your crockpot, and place the bread pan into the
5. Cover the top of the crockpot with 8-10 paper towels. This traps
condensations and keeps the bread from getting mushy.
6. Place the crockpot lid on top of the paper towels, to keep them from
falling directly onto loaf.
7. Bake on High for 3 hours.
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
1 tsp vanilla
Place softened cream cheese, softened butter, powdered sugar and vanilla in
medium bowl. Using an electric mixer, mix on low speed until smooth.
*Note: I cut the cream cheese frosting recipe in half. It makes quite a bit, so
unless you want some extra on hand or for another recipe, you may want to
do the same.
For more tasty recipes and entries on Brittany's life as an Oregon mom and home-maker please visit her blog.