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Pumpkin bread
3 c. granulated sugar
3 1/2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
4 large eggs
1 c. vegetable oil
2 c. cooked pumpkin
2/3 c. water
1 1/2 c. chopped walnuts
cream cheese (optional; for serving)
Preheat the oven to 350 F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon. Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60 to 90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack.
No man in the world has more courage than the man who can stop after eating one peanut.
~Channing Pollock
Sour milk can be made by adding two teaspoons of lime juice to a cup of warm milk, which will curdle.
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