Oct. 2, 2009 - ~Just a peek now
Here's a little peek at yesterdays pumpkin bread
The recipe came from one of my favorite cookbooks (MOMYS) and I altered it a little by halving it, adding a little less sugar, fresh ground flour, walnuts, a handful of chocolate chips and sesame and poppy seeds. Truly it should be called Pumpkin cake because it was too yummylicious to be called bread 
Overflowing were the fragrances traveling through the house yesterday. Fresh black bean soup coming from the crockpot filled the air and the afternoon Pumpkin bread sent my senses soaring! What is it about Fall?! Don't you just love soups and breads and the cool air?
One of the children said everything smells so clean. So fresh. That it truly does!
Here are the recipes from yesterday cooking:
Black Bean Soup (in crock pot)
2 lbs. dry black beans
1 lb kielbasa or meat
fresh greens, chopped small (I used kale)
2 small onions
1-2 green peppers chopped (we still have peppers coming from our Spring garden!)
minced garlic (lots)
italian seasonings
Last night we served this over rice. Tonight I may serve this with cheese, sour cream and some soft tortillas.
Pumpkin bread (we halved this recipe and added nuts, seeds and choc chips)
4 1/2 c sugar
6 eggs
3/4 tsp bake pwdr
2 1/4 tsp salt
3 tsp bak sda
1 1/2 c wtr
1 1/2 c oil
1 lrg can pumpkin
5 1/2 c flour
1 1/2 tsp each cloves, cinnamon, nutmeg
Combine sugar, oil, eggs, wtr and pumpkin. Sift flour and dry ingredients in seperate bowl. Gradually stir in to pumpkin mixture, blending well and pour in to well greased pan. Bake at 325 for 45 min.- 1hr.
