As it turned out, Karen was here to paint too. Responding to a facebook post I had put out earlier in the morning soliciting painters, Karen took my request to heart and made the hour trek from her home in town. We nearly missed our friend and the incredible treat with which she surprised us. Not in any great hurry to commence painting, we were making a pit-stop for warmer clothing before heading to Elkhart Lake for a little farmer's market action and perhaps a stop at our favorite weekend eatery, The Lake Street Cafe, per our 10 year-old's not-so-subtle verbal nudging.
The day continued into the afternoon with a traditional Wisconsin lunch of brats and wieners prepared by Scott, a great bottle of wine, and a good movie. How often do we take advantage of a Saturday afternoon to spend with good friends, all for no purpose other than to catch up and do nothing but enjoy the day? I suspect not nearly often enough. I suggest you give this bread a try sometime, soon. Make it even better by sharing with a friend. I'm pretty sure it will add nothing but enhancement to your day, it certainly did the trick for all of us.
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Pumpkin Snickerdoodle Bread
inspired/adapted from Joy the Baker Cookbook via Bakeaholic Mama
for the bread
- 2 cups all purpose flour
- 1 ¾ cups whole wheat flour
- 1 ½ cups brown sugar
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1- 10 oz. package Hershey’s cinnamon chips
- 15 oz can pumpkin puree
- 1 cup vegetable oil
- 1/3 cup honey
- 1/3 cup water
- 1/2 cup flour
- 1/2 cup turbinado sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- Preheat oven to 350 degrees F.
- Prepare 2 loaf pans with non-stick coating of your choosing.
- In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, and cinnamon chips.
- In a separate bowl mix pumpkin, oil, honey and water together.
- Combine the above two mixtures and pour into prepared pans.
- In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly.
- Sprinkle topping over the tops of each loaf.
- Bake for 1 – 1 ¼ hours or until a tooth pick is inserted and comes out clean.
- Allow loaves to rest for 20 minutes before removing from pans.
- Don't eat this alone, it's too wonderful to not share with a friend or loved one.