Good Tuesday Morning - let's start with Friendship!

Good Morning World! I've been up for about an hour and have 2 loaves of this delicious Friendship Bread in my oven. I don't live close to most of my readers so I can't share a loaf with you as the recipe says but I can share the recipe and then you can share it with a friend where ever you live. I made mine up with 1/2 cup nuts and 1 banana.



I'm going to make a second batch of bread when this is finished baking as I have 2 cups of starter and don't really know of anyone that would want to make this right now. That will leave me 1 cup to start a fresh batch to fermenting. ENJOY!

Fall Cooking

There is just enough coolness to the air to make me get into a baking mood. We are to go to Scott's Moms' at 1 today for dinner and she is baking a ham so I thought pumpkin bread would make a nice add on that I could take. I just popped a loaf into the oven. We will be a few minutes late as it isn't supposed to be done until 5 minutes after 1 but we live less than a mile from her so hopefully we will get there by 10 after one. Here is the recipe that I used:

It's out of the Country Roads - A Collection of Recipes cookbook
page 100

PUMPKIN BREAD

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 cup solid packed pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter or margarine, softened

1 cup chopped pecans (I used walnuts)

Preheat oven to 350*F. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

Combine pumpkin, sugar, milk and eggs in a bowl. Add dry ingredients and butter; mix only until flour is moistened. Stir in nuts. Bake in a well-greased loaf pan for 65 minutes or until done. Cool 10 minutes and remove from pan.

Recipe by Nancy Browder (Mrs. Bryan)

This is a wonderful little spiral bound cookbook put out by the Chapin Elementary School Parent Teachers Organization, 1983.