Even though fall officially began at 4:44 p.m. last Sunday afternoon, September 22nd, this is my fall greeting. [Better late than never! ;-)]
The days are cooler and shorter now, and the trees are beginning to change color. Mother Nature instinctively knows when one season ends and another begins.
Fall always makes me want to bake pumpkin bread, so I baked up three loaves yesterday. Don't you love the aroma of bread baking in the oven? I'll share the recipe with you at the end of this post. It's a family favorite. My daughter and daughters-in-law make it too.
We love Harney & Sons Hot Cinnamon Spice, Cranberry Autumn, and Apple Cinnamon Teas at our house during the fall months, as well as a pumpkin tea from another vendor. What is your favorite fall tea? I enjoy making the teas in my Chatsford 6 cup teapot with infuser basket, and it's the perfect color for fall.
A favorite fall teacup.
Pumpkin Bread Recipe
2/3 cup shortening
2 2/3 cup granulated sugar
1 can [15 oz.] pure pumpkin [not pie mix]
2/3 cup water
3 1/3 cup all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped nuts
1 [12 oz.] package chocolate chips [mini or regular size chips]
Heat oven to 350 degrees. Grease two large loaf pans and 1 small loaf pan. In large bowl cream shortening and sugar until fluffy. Beat in eggs, pumpkin, and water. Gradually add flour [to which leavening and spice ingredients have been added] and mix well. Stir in nuts and chocolate chips. Pour into pans and bake for about 70 minutes or until inserted cake tester comes out clean.
Recipe will make 6 or 7 miniature loaves which are perfect for gift giving. Reduce baking time for miniature loaves.