Downeast Maine Pumpkin Bread

There’s no doubt about it, pumpkin is a quintessential flavor of fall. Although I appreciate pumpkin in all its forms, I especially love it in desserts. Pumpkin desserts are no stranger to the Sweet Precision kitchen. In past years I’ve made pumpkin muffins, pumpkin cake, pumpkin cookies, and pumpkin tiramisu. I’ve even written a post about how to make your own pumpkin pie spice! This year, I’m adding to the lineup with some tasty pumpkin bread that is sure to leave your kitchen smelling divine.

This week marked the four year anniversary for Sweet Precision. I made my first Sweet Precision post on October 4th, 2012. Looking back, Matthew and I were just beginning what would be a one year long distance relationship with him moving to Ann Arbor to start his PhD program. I was continuing to enjoy life in Washington DC, but found myself feeling alone in a city that we had once explored together. I needed something to funnel my newfound spare time into—and a new baking blog was the perfect project.

Since then, it seems as though time has flown. I’ve moved to Ann Arbor, Matthew and I have gotten married, he has completed four years of his PhD program, and we’ve even welcomed a new puppy into our family! In the midst of all this, I’ve continued baking and blogging.

What an amazing 4 years it’s been. Posts come and go (perhaps not as often as they once did), but what makes this whole blogging experience so amazing is your contribution as readers and followers. Thanks for reading my posts, trying out the recipes, and leaving your thoughtful comments. Here’s to another year of baking mishaps and masterpieces in the Sweet Precision kitchen!

Downeast Maine Pumpkin Bread
Adapted from All Recipes 

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup canola oil
1/2 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice

Directions
Adjust oven rack to middle and preheat to 350 degrees Fahrenheit. Grease and flour two 9×5 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Heather’s Helpful Hints
Avoid getting rims around the edges of quick bread loaves by greasing the baking pans on the bottom and only 1/2 inch up the sides.

Holiday Stove Top Potpourri Mix

PicMonkey Collage

Happy Holidays to everyone!

This year Matt and I are finding ourselves fairly relaxed during the holiday season. Instead of traveling or hosting we are spending our first Christmas together with just the two of us! Our plans for the day are still TBD, but we’re looking forward to relaxing with each other.

The Sweet Precision kitchen has actually been bustling the past few weeks with the smells and sounds of holiday baking. Between baking cookies for several holiday parties and making candies for Christmas gifts, I’ve hardly had time to document everything to share with you! Instead of sharing another cake or cookie recipe, this post is all about stove top holiday potpourri. I love this recipe because it uses all natural ingredients to leave your home smelling wonderful for days.

I tried this recipe out for the first time two weekends ago when Matt and I traveled to the Gunflint Lodge with my parents for our annual holiday weekend. We started the potpourri boiling on Saturday and it left our cabin smelling fragrant until Monday when we left. I’m thinking about doing another batch on Christmas so we can enjoy it in our apartment!

Recipe for Holiday Stove Top Potpourri Mix
Makes one medium pot of potpourri

Ingredients
1 whole orange
1/2 cup cranberries
1 tablespoon whole cloves
3 sticks of cinnamon

Directions
Quarter the orange. Put all the ingredients into a saucepan. Fill pan with water. Place on the stove on the smallest burner, on the lowest setting. Refill water as needed.

Heather’s Helpful Hints
One batch of this potpourri can stay good for about 3-4 days. Don’t fret if the mix turns brown as you continue heating it on the stove. It will still smell delicious! Just make sure that you don’t allow the water to completely evaporate. A good rule of thumb is to add more water each time you turn on the stove.

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