Baking For The Farmstand

I am baking today. It is the annual Junk Jaunt, and our town loves to participate. Usually, I am in the auditorium, but this year, due to my youngest kids having a hard time with me being gone for such a long time on two days, I am putting up our stand right on Highway 2, where they can walk to and from my setup.

I will have baked goods, potted herbs and soap for sale. It is a nice time and hopefully not too rainy this year. I enjoy visiting with whomever stops by.

The above picture is of three varieties of cookies: PB Oatmeal, Ginger and Chocolate Chip. I am also waiting on 4 loaves of Pumpkin bread to come out of the oven. I will save the brownies and banana cake for later tonight.

Here is the recipe for some really delicious Pumpkin bread. It also makes a great winter squash bread-your family will never notice the substitution! I started out with this recipe from the Betty Crocker Red Checkered Cookbook, but tweaked the seasonings, because I like my pumpkin bread to taste like my pie does.

Pumpkin or Squash Bread – Makes 2 loaves
3 cups sugar
1 cup oil
4 eggs
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp cloves
2/3 cups water
15 ounces of pumpkin or sweet squash puree

Combine sugar, oil and eggs-beat till well blended.
Mix dry igredients and measure out the water separately.
Alternate adding dry ingredients and a bit of water to the sugar/oil/egg mixture, until all is well blended. Will be a thick batter.
Stir in pumpkin or squash puree by hand, until uniformly mixed.