A Tasty Treat To Eat This Fall
The colors for fall are still around us. Last week we had our first frost of the season, but the weather has turned warm this week. Once we have a frost the leaves turn quickly. I took my walk this morning and the canal trail was stunning. Thought I would share some photos with you.
The trail is covered leaves of yellows, reds and orange. 
After a lovely morning walk, I returned home to make a fall breakfast for our guests. This morning they feasted on Pumpkin Bread Frenchtoast, apples sautéed with cinnamon and organic chicken and blueberry sausage. Here is the recipe for our Perfect Pumpkin Bread to share with you.
The trail is covered leaves of yellows, reds and orange. After a lovely morning walk, I returned home to make a fall breakfast for our guests. This morning they feasted on Pumpkin Bread Frenchtoast, apples sautéed with cinnamon and organic chicken and blueberry sausage. Here is the recipe for our Perfect Pumpkin Bread to share with you.Vintage Garden's Perfect Pumpking Bread
1 C canned unsweetened pumpkin
1 C sugar
2 eggs
1/2 C canola oil
13/4 C all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
1/2 tsp salt
Heat the oven to 350 degrees. Grease and lightly flour a loaf pan. In a large bowl beat together the pumpkin, sugar, oil, and eggs. Sift flour, baking soda, baking powder, spices, salt into the bowl and mix together all ingredients. Pour into prepared pan. Bake for 60 minutes or until the top is lightly browned and knife inserted into the center comes out clean. Remove from oven and cool (slice and enjoy or refrigerate overnight for French Toast).
ENJOY!
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