Pumpkin Bread

I apologize, I have not been posting lately. We've had some set backs recently, but I'm hoping to get back into the swing of things soon. The holidays are coming up, in fact, we just passed one! Thanksgiving is next, so I have a few recipes I will share that my family and I like to make on or around Thanksgiving. Thanksgiving is my favorite holiday, no gifts to buy. Just time to be thankful and to spend with family. Plus, awesome turkey sandwiches the next day for lunch!
Anyway, here is my first holiday post. I make this around Thanksgiving and Christmas, but it's really good any time of the year.

Pumpkin Bread

Ingredients
3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15-ounce can pumpkin

Directions
1. Grease the bottom and sides of two 9x5x3 inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350F oven for 55 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Cornbread Cake

While growing up, whenever my mom would say she was making cornbread, I asked for this recipe. It's so good by itself, you don't need to add butter or honey, but you can just for that extra yummyness. This is one recipe I will continue to make and enjoy. No pictures for this one, but I will take some next time I make it!

Ingredients

• 1 cup cornmeal
• 3 cups all-purpose flour
• 1 1/3 cups white sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 1/3 cup melted butter
• 2 tablespoons honey
• 4 eggs, beaten
• 2 1/2 cups whole milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
2. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
3. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.