Pumpkin Bread

One of my favorite things about moving into our new neighborhood is getting back into the swing of things with my tennis game. No pun intended. OK. Yes, pun intended. From day one, this special group of ladies made me feel so welcomed! Today was our first home match, and I learned that we provide snacks for the visiting team. What should I bring? Pressure's on! I decided to go with an oldie, but goodie, especially for this time of year: pumpkin bread. For family members, you'll notice that this recipe is already in the family cookbook.

One of Keely’s favorite foods is Panera Bread’s pumpkin muffins. So, I was determined to find a recipe that would duplicate them. Everything I tried wasn’t nearly as moist. This recipe, however, is as close as it gets. I’m not surprised, though, since it calls for 1-1/2 cups of oil!  It’s so worth it. The chocolate chips are technically optional, but who would want to skip those?

In addition to having a variety of salty and sweet treats, I was told that we also provide drinks for the opposing team. Oh, and not just water. With a team name of Over Served, I wasn't surprised! :) I was hoping to share the recipe for Milk Punch. (Don't let the kid-friendly-sounding-name fool ya.) All of my new tennis buddies kept saying how wonderful it is. Apparently, it's an "Ole Miss thing." Unfortunately, our team captain who is known for this concoction was out of town. Darn!

We had a beautiful spread nonetheless:

If only I had selected a coordinating platter! This time of year, most people know my blood runneth orange. You think I'll ever get used to this red and black stuff? :)

 Pumpkin Bread

Ingredients:

• 3 cups all-purpose flour 
• 2 teaspoons ground cinnamon 
• 1 teaspoon salt 
• 1 teaspoon baking soda 
• 4 eggs 
• 2 cups sugar 
• 2 cups canned pumpkin 
• 1-1/2 cups canola oil 
• 1-1/2 cups (6 oz) semisweet chocolate chips (optional)

Directions:
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips (optional).

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.

Tips: For mini bread loaves, bake for 50 minutes.
For extra large muffins, bake for 25 minutes.
For regular size muffins, bake for 20 minutes.
For mini muffins, bake for 10 minutes.