If there's one thing that is crucial in the world of blogs, it is faithful readers. At the height of my blog-writing career, I might have had twenty regular readers, those who were here every day, or at least every day I wrote, and left encouraging comments.
Then I walked away from the blog because of a full-time job and wrote fewer than ten times in a year and a half. And you know what? When there's nothing to read, readers leave. It's amazing how that works.
But there are those rare people in the world who stick by you, and—amazingly—still show up to read after an extremely long writing drought. Connie is one of them, and she even remembered about the pumpkin bread! And asked me to re-post the recipe. So here it is, Connie, just for you. Thanks for hanging around.
The famous pumpkin bread recipe:
Combine in a bowl:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
the bowl of a mixer, beat 2 sticks softened butter with 1 3/4 cups
sugar until fluffy. Add 2 eggs and beat. Add 2 more eggs and beat well.
Now add the dry ingredients alternately with 1 1/2 cups canned pumpkin
(I usually use a whole small can, which is a little more than that, but
it works.) At the end, stir in a cup of chocolate chips.
batter between two 9x5 loaf pans that have been sprayed with cooking
spray. Bake at 350° for about an hour, or until a cake tester comes out
clean. Try not to eat it all in one sitting.
Also, newer computers scroll backwards. I just thought you should know.