Monday, October 29, 2012

Pumpkin Bread and Frankenstorm

Today was the second time in something like 30 years or so that the University of Virginia has cancelled class.

This never happens.


But today, because of Hurricane Sandy, it has.

Nothing has hit us yet in Charlottesville... no rain or anything.. but we're expected to get snow. SNOW.  Before Halloween?  Pretty freaky.

All thanks to Frankenstorm.

Frankenstorm is a little frightening.  Shutting down both the NY Subway and DC metro is a pretty big deal.  I hope everyone stays safe and weathers the storm without incurring any terrible damages!

On the flip side, though, some good things can come from Frankenstorm.

Like time.

Just a little bit of time to sleep in, wake up with no class, meetings, or any other obligations.  Time to rest- something I've been desperately needing lately.

Also time to bake!

And this time is so nice. :)

So here is some Pumpkin Bread.  I threw in some chocolate chips.  You could also mix in craisins, nuts, anything you'd like, really!  This is a pretty solid recipe, and is relatively easy!


Pumpkin Bread

* Recipe makes 2 loaves
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 tsp. vanilla
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tbsp. pumpkin pie spice
1/2 - 1 cup chocolate chips (or whatever mix-ins you'd like)

Preheat oven to 350F.
Grease and flour 2 8.5 x 4 x 2.5 in loaf pans.
In a large bowl, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
Add in flour, baking soda, salt, and pumpkin pie spice; mix until combined.
Stir in chocolate chips (or whatever you'd like!) and mix until incorporated.
Divide batter and pour into 2 loaf pans.
Bake for about 1 hour or until toothpick inserted in center comes out clean.
Allow to cool before slicing!

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