Pumkin Bread for my little Pumpkin

Today was the last day of Kindergarten. Where did this year go? I knew it would fly by. Everyone said it would, and they were right. My oldest has just finished her first year of school, and before I know it I'll be watching the baby packing boxes for his own adventures. Hmmmm....let us contemplate that thought for a moment. I realize that there is no stopping these sweet moments with my little ones, as smiles turn to memories and cascade through each passing minute of life.

Speaking of sweet moments...she's standing here wondering why I'm at the computer instead of playing with her. So before I let this moment pass, I'll end in brevity. But first, I'll leave you with myPumpkin Bread recipe. It's the special treat she requested for the kindergarten family picnic that celebrated the end of the school year:

Buttermilk Pumpkin Bread With Walnuts

Recipe for 2 loaves...one to keep and one to give away :-)

Preheat oven to 350 degrees (F)

1 1/2 cups all purpose flour

1 cup whole wheat flour

1/2 cup oat flour

1 teaspoon salt

2 teaspoons baking soda

2 cups sucanat or sugar

1 heaping teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon coriander

1/2 whole nutmeg, grated

2 cups pumkin puree (from whole pumpkin that was roasted in oven, pureed and frozen)

1 cup buttermilk

1/4 cup canola oil

4 eggs

1 1/2 cups chopped walnuts

Method:

Combine all dry ingredients in a large mixing bowl. In a large pyrex jug, mix the remaining ingredients except walnuts. Gently mix the wet ingredients with the dry until they just become moist. Do not over-mix. Fold in one cup of the walnuts, leaving some for garnishing the tops. Pour batter into two greased loaf pans. Sprinkle remaining walnuts on the tops. Baking times can vary. It should take approximately 50 minutes, but a skewer placed in the center should come out clean before removing from the oven.