Guests of the Inn have been asking me to share recipes I make during the Fall for breakfast. One of my favorites is Pumpkin Bread. The recipe follows;
Lamplight Inn B&B Pumpkin Bread
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
1 cup corn oil
3 eggs beaten
2 cups canned pumpkin
3 cups flour ( I use only Pillsbury all purpose flour)
1 1/2 teaspoon ground cloves
1 1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
Mix together the sugars and oil. Cream together. Use a Kitchen Aid mixer if you have one. Beat in eggs and pumpkin. Add remaining ingredients to creamed mixture, blending well. Pour into greased loaf pans.
preheated 350 degree oven. Makes 4 small loafs or 2 medium loafs.
Another favorite of mine is a Crumb Coffee Cake. This recipe was given to me by a good friend who’s Aunt worked in a Long Island bakery and made this for years. This can be made any time of year, and is perfect for company. Try nuking this for 20 seconds in the morning and put a little butter on it. YUM!!!
Crumb Coffee Cake
Crumbs
4 cups all purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 tablespoons cinnamon
1 pound of margarine melted (do not use butter)
Mix together with fingers to form crumbs
Cake Batter
1 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1/2 cup milk
Mix all together, spread in 13 x 9 inch greased pan. This will be a very thin layer. Gently place crumbs on top
with fingers.
Bake in a preheated 350 degree oven. Test in a 1/2 hour
Either one of these recipes can easily be doubled.