It was one of the last days I had with my fiancé before he returned to the east coast for his residency. To properly introduce him, he recently started an orthopedic surgery residency. Meanwhile, I am working on a biochemistry Ph.D. We feel well matched. Perhaps our careers have influenced our philosophy on food - it should not only taste good but also be good for your body.
This morning called for a warm, comfort food. With the pumpkin puree remaining from the cheesecake recipe, we made pumpkin bread.
Adapted from allrecipes.com
- Grease and flour one 7 x 3 inch pans and a few muffin tins. (I used canola oil spray.) Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend.
- Add pumpkin, water, salad oil, and eggs. Beat until well combined. Fold in cranberries and nuts. Pour batter into prepared pan and tins.
- Bake for 45min - 1 hour.
Our oven took 45 min to bake the bread and it was delicious. It was hard but I exercised restraint and didn't eat the muffins. Therefore, he had these to carry back east.