Pumpkin Bread

In reference to the banana bread post and the addition of molasses. I should clarify – it isn’t that there is molasses in the recipe, but that I make my own brown sugar by combining molasses and raw sugar.

1T. Blackstrap Molasses
1C. sugar (I use finely ground raw turbinado sugar, you can use white instead)

Mix, mix, mix until you have – ┬ívoila! brown sugar.

So that’s my secret, of which it is not, really, a secret.

Of coarse, being the weather teased of fall, it was necessary to make more bread. This time I made pumpkin chocolate chip. I did take pictures, but they were all terrible and my family eats pumpkin bread too fast for me to try and get any others (unless a cakeplate full of pumpkin bread crumbs would suffice). You can make pumpkin bread, with your banana bread recipe. Just sub out the bananas for pumpkin, add some nutmeg & cloves, and there you go. It smells heavenly and tastes like autumn. Throw in a handful or two of chocolate chips and you have a real treat.

Tonight I made meatloaf (beef, breadcrumbs, onions, shredded carrots, chopped tomatoes, salt, pepper, garlic and cayenne), acorn squash (halved, 1T. butter whipped with 1T. maple syrup dash of salt and pepper, smeared on the halves – don’t forget to scoop out the seeds first – put in oven at the same time as my 3-pound meatloaf, cooked on 350 for about 90 minutes), salad and hunks of Italian bread. Very good, relatively simple comfort food. Yum.

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