the Testosterone Three and Me: Monday, Monday and Pumpkin Pie Bread

So, here we are again at Monday.  I kinda wish Mondays started later in the morning.  6:00 am came way too soon.  But it was a rather full weekend around these parts.
Saturday Nick and Turbo went hunting.  It was more a four wheeling, hiking, scouting kind of day, but they got out of town and had fun. I stayed home with Bruiser, but there was a Homecoming parade going on so we went and watched that.  Bruiser got some candy and I got to see lots of marching bands.  Seriously, the parade had like 7-8 bands in it, at least. I got some pictures of the baritone players for Turbo as well as the tuba players.

It was a fun parade to watch.  After it was over we hit the grocery store and then home for my hot date with the laundry. I also straightened up Bruiser’s room, went through some clothes in his room and we vacuumed and remade the bed.  Really makes his room seem much nicer.
Sunday, Nick went hunting again with a friend.  I was home with the boys.  Turbo played video games, Bruiser made a fort/train play area and I conquered the laundry.  When Nick got home, he made beer.  I had gotten him some brewing supplies–a larger boil pot and cooler to mash in–and he had to try them out. The brew went smoothly.  Nick was pretty excited about it all.

Kids are growing and so is the puppy.

I also made Pumpkin Spice Bread, or as it’s called at our house Pumpkin Pie Bread.
Recipe is:
Pumpkin Pie Bread
3 cups sugar
1 cup vegetable oil
4 eggs
1 can (15 oz) pumpkin
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup water

  1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
  2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves. 

And that is the best pumpkin bread I’ve ever had.  I love that it uses up the whole can of pumpkin and I don’t have to find another  thing to use the pumpkin in.  I have yet to try it with fresh pumpkin.  But I got some from my aunt and am looking forward to trying it that way. Enjoy!

Home Brewing

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