Hello! It’s been a little while since I’ve blogged. Works been absolutely crazy with launching a new client, training a huge team of new folks, and all the hard work associated with it. My days the last three weeks have consisted of driving to work, driving home from work, and sleeping. Yoga’s moved to 6:15am so I can fit it in as many times a week as I can go. phew- makes me tired just thinking about it! Let’s move on! What do you think of the new blog theme? Cute, eh? I just had to incorporate my new logo somehow and this is what I ended up with!
After messing around with my blog this morning after yoga, I heard a “Hey Molly” from my mom. “Why yes mother dearest?” “Can you make some pumpkin bread for your sister?”
It’s a rainy day here just perfect for baking, so an “I suppose so” came from my mouth. Pumpkin bread is my sister’s weakness. It’s always baked when she comes to visit from college and mailed to her just about every month.
After exiling Peanut to my room for stalking the cat.. it was down to business!
The recipe is marked with “Perfect” and is just that. Easy, delicious, and good year round with canned pumpkin.
First, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and cloves. Then in an electric mixer, beat together sugar, shortening, eggs, and pumpkin.
Then add the dry ingredients alternating with 1/3 cup milk or water. Scrape the bowl a couple times. One last mix. Then pour into a greased 9×5 inch pan and Bake at 350 degrees for about 1 hour.