On Thankfulness and Pecans

Good gawd. You have no idea what it is like to be in internet Siberia, until you actually are. We recently changed internet/TV providers because instead of paying four-point-eleventy billion dollars a month, I actually shopped around (Quelle horreur!) and found we could cut our monthly bill by 1/3. (ONE THIRD, Y’ALL! HOLY FECK.) But because I am a gleeful idiot, I cancelled our old service too soon and found out that our new internets would take a full two weeks to install. Oopsie.

So yeah, that whole Month of October Fallishness? Not going to happen this year. But! I’ve been busy in my lonely internet-less life. (To be *perfectly* honest, I did still have internet on my iPhone and Mackie had it on hers, so it’s not like we were total cave people knocking on rocks and painting with animal innards.) I managed to come up with a lovely binder full of bloggy ideas and recipes to try and recipes to blawrgh about, as well as some gift guides for those lovely people in our lives. (Even some for the not-so-lovely people.) Because I’m not sure if you’re aware? But it is now November? And hark! I hear those damn Christmas carols already.

(Random diatribe for the day: There is a radio station in Buffalo that starts playing Christmas music the SECOND Halloween is over. Is this necessary? I mean, really? Today was almost 67 degrees. Far from holly, jolly Christmas-y weather, no? I mean my pumpkins haven’t even gotten moldy yet. Sheesh.)

I know November is supposed to be all about the Thankfullness, and I really am for so very many things, but after these past few weeks, I am most(ly) thankful right now to be able to use the Dear Internets once again without squinting.

The girls have been asking me to bake desserts for the past few weeks, because I think they are plotting against me because they are way more into the holiday spirit than I am. I’ve obliged them and have made homemade granola bars, chewy peanut butter cookies (Divine!), buttermilk cornbread and today, three loaves of pumpkin pecan bread with cream cheese icing. I started out with one loaf this afternoon and then the girls came home from school, the husband walked in and blammo! fifteen minutes later, only crumbs remained. I then made a double batch. Because, clearly, I was on to something.

This is the fastest bowl(s) to pan recipe for quick bread. I can’t even make banana bread this fast. The hardest part is the waiting for it to bake because the smells emanating from your oven?

Scrumptious.

pumpkinpecan

Six Minutes to Oven Pumpkin Pecan Bread

Ingredients:

  • 1 1/4 c. pure pumpkin puree
  • 2 eggs, beaten
  • 1/2 c. vegetable oil
  • 1 tsp. pure vanilla extract
  • 1 3/4 c. flour
  • 1 c. pure cane sugar
  • 1 tsp. baking soda
  • 3/4 tsp salt
  • 2 1/2 tsp. pumpkin pie spice
  • 1/2 c. pecans, chopped
  • Icing:
  • 4 TB cream cheese, softened
  • 2 TB butter, softened
  • 1 - 1 1/2 c. powdered sugar

How to:

Preheat oven to 350 F. Spray or lightly grease a 9" loaf pan. Set aside.

In a large bowl, mix puree, eggs, oil and extract together with a whisk. In a smaller bowl, mix dry ingredients well. (Here's where you could sift all the dry ingredients together, but if you are somewhat lazy like me, whisk the dry ingredients well. With a fork. Shhh. It's a trade secret.) Add the dry ingredients into the wet and whisk until combined. Don't go crazy with the whisking, just make sure there aren't any white patches.

Pour into the loaf pan and smooth the top lightly. I like to add a few whole pecans on top so it's pretty, but it is totally not necessary.

Pop into oven and bake on the middle rack for 55-65 minutes. Top with be nicely rounded and browned. (Use a toothpick/skewer to check for gooeyness.)

Whilst the pumpkin bread is baking, whiz together cream cheese, butter and powdered sugar with an electric mixer.

Turn out onto a cooling rack and try to cool before cutting an enormous slice and slathering with icing.

Wrap tightly in foil, should you have any left. Icing should be kept in a resealable container in the fridge.

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