We love autumn. I especially appreciate the warm sun, salty air and the aromas of spicy pumpkin bread wafting from the kitchen at the inn. What could be better than enjoying it all from the porch overlooking the Atlantic ocean?
Here is the recipe for Claire’s Pumpkin Bread. Guests have returned to the Bass Rocks Ocean Inn in Gloucester, Massachusetts for 30 years to enjoy this easy to make autumn favorite.
Claire’s Pumpkin Bread
Ingredients
1 tsp nutmeg
1 tsp cinnamon
1.5 tsp salt
2 tsp baking soda
3.5 cups flour – all purpose
3 cups sugar
4 eggs unbeaten
2/3 cup water
1 cup salad oil
1 can pumpkin
Method
Mix together until smooth… with no lumps.
Grease two loaf pans and level mixture in them.
Bake about 1 hour @ 350, until toothpick in center comes out clean.
Tips
This bread makes a great hostess or holiday gift. Bake in toss-away loaf pans and tie around a gold or orange ribbon.
If we were making Thanksgiving dinner this year we would add it to our harvest table. Can be made days early and stays moist. This bread also freezes well.
If you are heading to the Bass Rocks Ocean Inn for the fall season, our favorite time, they are open until October 31. info@bassrocksoceaninn.com
Bass Rocks Ocean Inn
107 Atlantic Road, Gloucester, Massachusetts 01930 | 888-802-7666 (ROOM)
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
