Life: Idiotropic

This morning my Spanish friends came over and it was my turn to share a recipe with them. Since we're right in the middle of pumpkin season, I decided share my pumpkin bread recipe with them. That was going to be it, but while making the coffee and setting the table, I realized that I didn't have any chocolate cookies and after countless Friday morning coffees with my friends, I know that you can't serve coffee to Spanish without chocolate. I'd set out my mini-Lindt bars and my pumpkin bowl filled with orange and black MnM's, but we needed something else, so Tiara volunteered to make chocolate chip cookies - another American classic. She just used the recipe off of the bag and they were a big hit. Then I showed them how to make pumpkin bread - an easy recipe - and made them in my mini-loaf pan for them to take home. The recipe is quick and easy and very yummy, so here it is! Enjoy!

Pumpkin Bread

Mix together in a large bowl:
15oz canned pumpkin
4 eggs
1 cup of vegetable oil
2/3 cup evaporated milk

Mix in another bowl:
2.5 cups all-purpose flour
3 cups sugar
1 t. ground cinnamon
1 t. ground nutmeg
1 t. salt
2 t. baking soda

Mix the dry ingredients into the wet ingredients. Pour into two greased bread pans and bake for 45minutes in a 350 degree oven or until a toothpick comes out clean.

OPTIONAL TOPPING: Mix together 1/2 cup brown sugar, 1/2 cup chopped nuts, 1 T flour, 1 T melted butter, and 1/8 T. cinnamon. Spread over bread batter in the pans and then bake as directed.