A Funny Story about making Pumpkin Bread

OK, so this is a funny story.  I received an early Christmas present and I could hardly wait to use it.  The present was a brand new Kitchen Aid stand mixer with a food grinder and tray.  Yea, me! Since it is fall, I decide to make Pumpkin Bread.  Yea, Chris! (He loves pumpkin bread.)

For the past 20 years or so, the only mixer that I have owned was a very small hand mixer that came with a stand.  It does the trick but it is not a whooping big, fancy mixer.  When I opened the package, there was a plastic splatter guard, Hmmmm, do you know where this story is going?  I think to myself, wonder what this plastic splatter guard is for? Now, the new mixer is all washed and cleaned and ready for me to bake something delicious.  I get the sugar and oil mixed, then add the eggs.  I did figure out that I needed to stop the mixer to add the flour mixture. (So you are thinking, Deloris, what is the problem, right?)  When I added the last of the flour and started the mixer, I accidentally, turn the mixer to HIGH.  Even though there was batter in the bowl, the flour on the top went everywhere. It was all over the counter, floor and me.  I made Chris come in to look at it before I started cleaning up the mess.  It was hilarious!!! And the bread turned out great even if it was short some of the flour mixture.  Well, live and learn.

So here is the recipe for delicious Pumpkin Bread, maybe you can get all of the flour in the bowl, he he! I used Sepay Groves Olive Oil but it does give the bread a slight undertone.   If you do not like that sort of flavor, use a vegetable oil, instead. Preheat the oven to 350 degrees. Grease 4 each 7 ½ “X 3 ½ “X 2” bread pans and set aside.

3 cups of Sugar

1 cup of Sepay Groves Olive Oil

4 Eggs

3 ½ cups of Flour

2 teaspoons of Baking SODA

1 ½ teaspoons of Salt

2 teaspoons of Ground Cinnamon

2 teaspoons of Ground Nutmeg

2/3 cup of Water

1 15-ounce can of Pumpkin (not pumpkin pie filling)

In a large bowl, mix sugar and olive oil, together until combined.  Add eggs and mix until smooth.

Combine flour, soda, salt, cinnamon, and nutmeg together.  Add to batter alternately with water.  Starting and ending with flour.  Mix thoroughly.

Add pumpkin and mix until combined.  Scrape down the sides of the bowl to make sure every thing was thoroughly mixed.

Divide batter between the 4 bread pans, about 2 cups of batter per pan, bake at 350 degrees for 55 minutes or until cake tester comes out clean.  Remove from oven to cool in pans on wire rack for 10 minutes.  Then remove from pans and finish cooling on wire racks.

The next thing I am trying is the food grinder; I will let you know how that goes.

Enjoy!

Deloris