After my failed experiment with whole wheat cranberry scones the other day, I made a second batch a few days later and followed the scone recipe exactly. Fortunately, they turned out perfect, but it just so happened to be the night of Jeff's guys bible study at our house, and they ate all of the scones before I could take a picture! So you'll have to take my word on it - I made some pretty stinkin' good cranberry scones! Thanks a ton to AnnaMae for sending me the recipe!
Since then, I've received so many amazing recipes that I want to try from all of you, that I'm going to start a new series here on the blog. Every Sunday, I'm going to feature a new recipe that I *try* to make, and I'd love all of your comments and feedback on each one - or pictures from your own recipe successes and failures on your own blogs! To send a new recipe my way, just paste a link to it in the comments or send it to erin{at}theyoungrens{dot}com. I'll try to feature different and unique recipes, but keep in mind I'm just a girl that really likes messing around in the kitchen - who knows if things will actually turn out!
So for the inaugural Recipe Sunday, I settled upon a Pumkin Bread recipe sent to me from one of our 2010 brides - Amy! I decided upon this one because its super simple to make and incredibly yummy at the end!
You start with some oil, sugar, and canned pumpkin...
Then add some eggs.
Mix together the flour, baking soda, baking powder, and spices in a separate bowl... (BTW I never noticed that my iPhone matches my baking utensils. Hmm, I think I like red!)
Then add the dry ingredients alternately with some water to create a yummy batter. Then add some nuts for crunchy goodness.
After baking in the oven for an hour, it comes out sweet, moist, and perfect for dipping in warm coffee while watching the sun rise in your PJs. I was so happy with myself that it came out right!! I had to start with something easy that's really hard to mess up, so from here on out, things might get a bit more difficult...
Here's the recipe:
1 1/2 Cups Sugar
1/2 cup oil
2 eggs
1 cup pumpkin
1 3/4 cup flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/3 cup water
1/2 cup chopped nuts (optional)
Combine sugar and oil. Add eggs. Stir in pumpkin. Combine dry ingredients and add alternately with water. Add nuts. Bake at 350 for 60 minutes.
Thanks to Amy for sending this along! I still have a bunch of pumpkin left, so I have a feeling more pumpkin baked goods are going to be showing up here!
Hugs,
Erin
3 comments
Amy - No pumpkin seed and cream cheese topping? That’s my favorite part… spread that on each slice and it will likely be gone the night you make it!
4 T butter, at room temperature
4 ounces cream cheese, at room temperature
3 cups powdered sugar, sifted
1 tsp pure vanilla
1 T milk
1/4 cup pumpkin seeds, salted and toasted
Cream the butter and cream cheese until smooth. Add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pumpkin seeds.
Yummy!
)
danielle - mmm, i love pumpkin anything! my favorite though is pumpkin muffins…i’ll have to post a recipe
Gray Photography - Zach & Jody - Great post and looks yummy! Hey, we are coming out to Orange County on December 13th and 14th to do one of our IN-CAMERA workshops and would love to hang if it is not too far away! Can’t wait to see you guys at Partner Con! Talk soon!