Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Wake and Bake!

Written by Patti on November 24th, 2010

Good Morning Darlings!

I just received a bottle of the finest vanilla made – Nielsen-Massey Madagascar Bourbon Pure Vanilla. Mmmmm. So today I am baking up some gorgeous pumpkin bread to take to some of my sweeties.

I love pumpkin bread. It means it is time for Thanksgiving and Christmas. My recipe is from a well-worn cookbook called “Betsy’s Sweet Treats” illustrated by Betsey Clark, creator of the the very popular Holly Hobbie dolls from way back when. My brother Jackie and his lovely wife Linda bought this for my “hope chest” when I was a girl. It’s amazing that it has survived all my moves through the years.

My hope is that you enjoy this recipe as much as I do every year.

Pumpkin Bread
Adapted from Betsey’s Sweet Treats

3.5 cups flour
3 cups sugar
2 tsps baking soda
1.5 tsps salt
2 tsps cinnamon
2 tsps nutmeg
1 cup cooking oil
1 tsps NMV Madagascar Vanilla
4 eggs
2/3 cups water
2 cups pumpkin

Sift together dry ingredients in large bowl. Add remaining ingredients. Mix well. Pour into 3 greased and floured 9 x 5 inch loaf pans. Bake at 350F for 50-60 minutes.

Devour like hungry badgers. Or just eat with some cream cheese for breakfast.

Nom, nom, nom. You know, you could bake these into cupcake tins and give them to your guests as they leave Thanksgiving dinner so they have something special the next morning. Yum. Or you could go to the NMV website for some mouthwatering recipes to create your own delicious stir!

xoxo, Patti

Today blogging to Bread – Make It With You


2 Comments so far ↓

  1. Yum! Pumpkin bread and cream cheese! Happy Thanksgiving, honey! We miss you!

    Eddie + Jaithan

  2. Patti says:

    Oh, my dear Jaithan, how I miss you and Eddie. And thank you for taking a moment to comment when you are in the throes of a move! xoxxox, P