{Exciting News and the Pumpkin Recipe I promised}

Well let's start with the exciting news!!!

 Grandbaby #6 is on the way!

We are so excited. Our family is growing by leaps and bounds. Our youngest daughter shared that she will be adding another sweet baby to our family. Blessings just keep a coming!

Just seems like this sweet girl was born yesterday and here she is going to be a big sister. Join me as we pray for a healthy pregnancy for our daughter and a healthy baby.

"Grandchildren are the crowning glory of the aged; parents are the pride of their children". Proverbs 17:6

Well, as I have promised I have the recipe for you for the pumpkin bread with chocolate chips and caramel sauce..

This is so easy to make. I do little things ahead of time that helps me in the kitchen when baking as I am sure you do too.

Isn't that just a pretty pumpkin orange?

I like to go ahead and grab all my ingredients and get them on my counter for starters.

I also grab all bowls, cups and spoons that I may need along with a wet dish cloth to clean up any spills I may have. I always grab a big bowl to toss empty cans, containers, carton's, egg shells, or etc. in as well so I can easily toss.

Love my Rachel Ray baking dishes.

And...while I am waiting on my (whatever to bake) I usually treat myself to something. LOL!

And it just happened to be this delicious Gourmet candy corn. Do you see that it has chocolate and cinnamon in it? I had to discipline myself so I would not eat the whole bag at one time SO I....

Went outside and picked some flowers and made myself a pretty bouquet. The only good thing about the temps still being hot is that I still have flowers blooming.

And...I love my Rachel Ray pots and pans too! Easiest dishes I have ever seen to clean up so good!

Soon as I took my bread out of the oven I began to make my caramel sauce. Caramel sauce is so easy to make but mercy you gotta watch it close. IT WILL BURN!
 You can't be texting with your daughters while making caramel sauce! LOL!

While the bread was still warm I poured my caramel sauce over the top and just let is drizzle down the sides.
I've made lots of pumpkin bread in the past but this was really the most moist recipe I have used.

Now for the Recipe: I found this recipe on Pinterest but changed a few things...which I am bad to do...Yikes!

2 1/2 cups all purpose flour
2 1/2 teaspoons of baking powder
3 teaspoons ground cinnamon 
2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup granulated sugar
1 ½ sticks butter, melted
1 (15 oz.) can of Pumpkin
3 eggs
1 1/2 teaspoon vanilla

Preheat oven to 350. Spray 5x10 loaf pan with Pam or whatever you like to use.
In a medium size bowl mix together by spoon or whisk the flour, cinnamon, baking powder, ginger, cloves, nutmeg and salt. Put that aside. 

In another bowl place your two sugars and melted butter and stir well. Add your pumpkin, vanilla and eggs and mix well. 

Now take your dry ingredients and add a little at the time to your wet ingredients and stir as you add. At this point is when I added 1 cup of chocolate chips.  Mix well and pour into your loaf pan and bake for about 50-55 minutes. 

Let cool for 5-10 minutes before turning that wonderful smelling bread out onto your favorite plate or pretty dish. 

If you want to add the caramel glaze add it while the bread is warm.
 You can google Caramel sauce for recipes.

You can add nuts, top it with powered sugar or cream cheese frosting. 

And...it is so dang good! 




Next week I will share my Carrot cake cookies with cream cheese frosting topped with pecans. GOOD GRIEF! I am seriously going to have to QUIT baking! 

Sneak peak....

 
 I hope you will make some pumpkin bread during the holiday season. Make yourself a loaf and one for a gift. Be a blessing to someone this week. 

 O Taste and see that the Lord is good....
Psalm 34:8

Hugs and blessings, Cindy