Still baking....I take this to work and share!

I had pumpkin in the freezer from the pumpkins on my porch last fall. Tonight I have 2 kinds of pumpkin bread baking....one "Starbucks" pumpkin bread in the oven, almost done, and another yeast pumpkin bread in my bread machine. The bread machine should start working in the wee hours and have a loaf ready for our breakfast....not sweet and dense like the other one (the quick bread) but warm and good with butter and marmalade I bet!

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You see, I'm trying to clear out other seasons, and make way for spring!

We had very light snow flurries this morning...and daughter Laura, in Atlanta had snow today.

Towns in our state are just a few days away from their daffodil festival....can Spring be so close??? and daylight savings time coming sooner this year too.

Below is the quilt block I designed today for the class I teach. I am lucky to spend my "work" time on creative projects like this!

I see robins everywhere and know it is time to clean out and prepare the garden. I really enjoy thinking about all this....garden dreams....

Of course, using the spade is not my "thing", so it will be an above ground, layered, "lasagna" garden again!!!LOL!

AUTUMN QUEST......THE ALMOST "STARBUCKS" PUMPKIN LOAF RECIPE

Yesterday, I brought home a slice of this autumn treat from our local Starbucks to share with Steve. The slices are quite large and I had read that the calorie count is over 400, so sharing was perfect! There has been a lot of on-line discussion about trying to find the recipe. [My friend Gayle got me started on this by sending me the original "top secret recipes" version. It had no spices, so we knew we had to keep searching. ] The Starbucks loaf is topped with chopped pumpkin seeds.

I have a can of pumpkin, should I bake this morning???? (one can of pumpkin should make a double recipe....) [in the photo, the "real thing" from an Internet photo.]

I found this recipe in a comment at the Wooden Spoon blog..

Connie aka The Goddess (CrimsonDove) said...
Starbucks Pumpkin Bread

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
¼ teaspoon ground allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup dark brown sugar
½ teaspoon vanilla
¾ cup canned pumpkin
¾ cup vegetable oil (I used canola)
¼ cup pumpkin seeds, chopped

[NOTE: one could substitute 13/4 t. pumpkin pie spice for all the spices]

Preheat oven to 350F.Combine flour, baking soda, baking powder and 
salt, set aside. Beat eggs, sugars, and vanilla in large bowl on high speed for about 30 seconds. Add dry ingredients and mix. Add pumpkin and oil, mix. Pour batter into a greased loaf pan. Bake approximately 70 min. or until the top of the bread begins to brown. When the bread is cool, slice into approximately 1 inch slices. Serves 8.

Here is my pumpkin loaf. I think it was a great success. I DID have to bake it about 90 minutes to have it done in the middle!