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Wednesday, January 26, 2011

Yesterday’s Bread and Breakfast


I started my day with a cheddar and herb bagel with melted Havarti and some peppermint tea.


The bagel was large AND in charge. Superstore’s bakery section rocks.  Lipton’s peppermint tea because my stomach was iffy and its the only tea I've found and liked that has a string . String is very important

Then after mucho time wasted on Twitter , I thought about the bag of pumpkin I had froze the last time I opened a can of it.

And I made …

Pumpkin Bread




3/4 cup ( plus a little bit more ) of Pureed Pumpkin . ( NOT pumpkin pie filling )

3/4 cup  Brown Sugar

1/4 cup Butter or Margarine

2 Eggs

2 cups of White Flour

1 tbsp of Baking Powder

1 tsp of Cinnamon

1/4 tsp of Salt

1/2 cup – 3/4 cup Chocolate Chips ( depends on your preference. you could leave this out )

Combine, sugar, butter, eggs and pumpkin

Mix dry ingredients together separately . Mix dry into wet.  Into a greased or sprayed or non-stick loaf pan , spread batter/dough evenly .

Cook at 350 for 25 minutes .

A Couple Yummy Grocery Store Finds


Asian pears .

Huge and juicy.  Lily eats the core and loves it .


Spring rolls.

Oh god . These are delicious and slowly becoming a bad obsession .


Just look at the nutritional stats. Or maybe don’t . Just eat them . They are that good.


What’s your favourite way to use up pumpkin ?

Best grocery store find lately?

1 comment:

  1. oh i love your pumpkin bread!! my fav way to use it up is in oats!


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