The turtle sugar cookies were for my cousin Abby's baby shower. It was a Under the Sea with Baby and Me theme. Everything turned out soooo cute! My aunt and cousin did a great job with the shower.
I've already posted the sugar cookie recipe I used, so I'm not going to post it again. However, you can find it here.
A few weeks ago I baked some pumpkin bread because I hadn't had anything pumpkin yet this season. I wanted something, so I found this recipe in my trusty Betty Crocker Big Red Cookbook! It can also be found online here.
Ingredients:
- 1 can (15 oz.) pumpkin (not pumpkin pie mix)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 tsp vanilla
- 4 large eggs
- 3 cups all-purpose or whole what flour (I use half and half)
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1/2 cup coarsely chopped nuts
- 1/2 cup raisins, if desired (I did not desire)
Directions:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
- Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
I absolutely loved this bread. And since Ryan doesn't like pumpkin, I got to eat the whole loaf myself! :) The other loaf went to my dad. He liked it too!
Stayed tuned for Bruschetta Chicken Bake!
