Football season in the Bluegrass means a sea of UK blue, bourbon-fueled tailgates, and lousy football. That's okay with me because my favorite parts of football games are hanging out with friends and watching the band perform at halftime, ha! Does anyone else go just for the atmosphere?
One of my favorite things to take to morning football or Keeneland tailgates in the fall is pumpkin bread. It still tastes very fresh the second day, so you can make it ahead of time and just slice and go that morning. The recipe I use most for pumpkin break came from Cooking Light, and I've adapted it slightly over the years. I like it because it is a little bit lighter and just sweet enough. The recipe also makes two loaves, so you can take one loaf to a tailgate and keep the other one for yourself. ;) I've also frozen the extra loaf, and it saves well for a couple of months.
- 3 1/3 cups flour (white or whole wheat works well)
- 1 T baking soda
- 1 t salt
- 1 t cinnamon
- 1 t nutmeg
- 1 t allspice
- 2 cups sugar
- 4 eggs
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2/3 cup water
- 1 15 oz can pumpkin
- Preheat oven to 350.
- Combine flour and next 6 ingredients in a bowl.
- Place sugar, eggs, oil, and buttermilk in a large bowl. Beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until well blended. Add flour mixture slowly, beating at low speed until just combined.
- Spoon batter into two 9x5 loaf pans coated with cooking spray.
- Bake at 350 for one hour.
- Cool 10 minutes in pans on wire rack. Remove from pans and cool completely on wire rack.
Enjoy, and GO CATS!