Pumpkin Bread

I need to stay away from the store when it comes to kitchen stuff. I’m not one to go crazy over shoes or clothes, but show me a Sur la table and I’m in heaven. I usually bust out with the” if I had a million dollars” line every time I’m in a kitchen needs store. I love kitchen stuff. The other day when I was in Jo-Ann fabrics, they had a ton of fall themed dishes on sale. Around the corner, they had sets of 4 mini baking dishes for less than 8 bucks. That is seriously a bargain for me. Did I get them? Yes.

I totally have more kitchen equipment and tools than any average college student living on their own should have; Even more than most culinary students. I purchased a moveable glass as well. I thought about using it on a final exam, but we shall see what happens with that.

Moving on…

A really good friend of mine, J, sent me a copy of 500 cupcakes by Fergal Connolly. He bought it because I went through a time where all I wanted was cupcakes; lots and lots of cupcakes. I know the cupcake trend is just about over now, but I wanted to try one last recipe. Of course, this is another pumpkin recipe, but I’m sure a lot of people are pumpkined out, but I’m not! (yes, I made up my own word)500 cupcakes had a great sounding recipe for pumpkin muffins, so I decided to try it out. Instead of keeping most of it in cupcake form, I took my new baking dishes out for a test drive. It is against everything good and foodie to not use new kitchen equipment or plates within 48 hours. Coming into the last few hours before time expired, I poured some of the batter into these dishes. For the rest of the batter, I poured them into a mini cupcake tin with the intent of frosting them and bringing them to a party this Thursday. Several minutes later, I ended up making the mini cupcake a little darker than I wanted them to be. (I was vacuuming.) The pumpkin loaves rose quite nicely. I wish I would have put in more batter, so they would fully cover the whole dish. After doing some quality control, I found the loaves to be much better. Again, if I didn’t leave the mini cupcakes too long, then they probably would have been great too. The flavor of the pumpkin is very subtle and you don’t get the straight sweetness that you get with a lot of American desserts.

A-for this recipe.

I’m not sure if I’m allowed to post the recipe, so I’ll see if I can get permission to do so and I will edit this one.