Wanna-Be Domestic Goddess
Today I thought I’d try my hand at playing domestic goddess. I’ve been thinking about what could be some quick foods for snacking and meals while we’re packing up the house and moving quickly.
When my sister made banana bread yesterday, it came to me. Breads are a great way to do a little snacking between means and my Zadey baby loves banana and pumpkin bread.
I headed off to the grocery store with a list from my cookbooks and Zadey in hand. We picked up everything we needed. My cupboards are getting bare and I don’t plan on overly re-stocking since we’re moving. We needed everything to make bread so I shelled out $49.00 for supplies without batting an eye.
When we got back home I brought the groceries in and took Zadey to go play with my nieces while I bake.
Proud of myself for starting this little project, I sat in the rare silence I have in my house and began to put all of my ingredients in the bowl to get my pumpkin bread underway.
At the time of adding my flour I switched my measuring cup from my 1 cup to my 2 cup. Thinking I could add the flower faster. Then, I proceed to add all the required flower: 6 cups.
Stirring in my flower I’m thinking “OMG, this is so thick and stiff.” I turn back to my cookbook to ensure that I’ve followed all of the directions and notice my 2 cup measuring cup sitting on top of the cookbook. Then it dawns on me.
Oh my God! I didn’t put 6 cups of flower in, I put in 12!!! I forgot I switched to my 2 cup measuring cup!
Now what? I’m out of pumpkin and instead of doubling my recipe I’ve quadrupled it!
I went over to my sister’s house to complain about what I did. And not wanting to lose the idea, the spirit of actually baking, and the money I’ve already put into yummy snacks my niece and I headed back to the grocery store to get 2 more cans of pumpkin. Once I had that, I had enough to add in everything else to still make this batch work.
Cali and I came back home, armed with pumpkin and more flour because I had used the entire bag and still wanted to make my banana bread. We fixed up my quadrupled batch of pumpkin bread and got it all mixed together – in one bowl!
My sister came over with the babies to take turns mixing with me. It was just so much to get all mixed in and adding more oil when you’ve already got the flour in the bowl is very hard to get mixed.
In the long run, I ended up with 7 ½ loaves of pumpkin bread. Enough to feed a small army.
We split the bread between 2 houses and now I am feeding a small army. I’ve postponed the banana bread until the pumpkin bread is nearly gone. I sure don’t want to waste anything right now.
You can bet, I’ll pay more attention when adding the flour in for my banana bread. I don’t need 7 ½ loaves of that too!
Pumpkin Bread Recipe:
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose flour*
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon baking power
½ cup coarsely chopped nuts
½ cup raisins, if desired
* If using self-rising flour, omit baking soda, salt and baking powder.
1. Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, with shortening.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store room temperature up to 4 days, or refrigerate up to 10 days.
This post was written by this blog’s original owner, Katy Castro who you can find blogging at I’m Blogging That!
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You can freeze extra loaves. :) We do that with zucchini and banana bread :)
My nana makes this amazing poppy seed bread. It’s sort of like the lemon poppy seed, but she makes it with oranges and has an orange juice and sugar glaze for the top *yum* Gotta get Mom to get me that recipe from her. I’m sure Nana’ll let me have it, XD.