Measure twice, cut once

You know that saying, right? It means you measure any wood you are working with twice to make absolutely sure that your measurement is correct because you only get one chance to cut it right. That is how I feel about greasing a pan when baking. I am not a huge fan of baking or making desserts. Too many things can go wrong, at least for me they seem to.

So the one thing I try to get right is to get the dessert out of the pan in one piece.  Easier than it sounds unless you use parchment paper. Whenever I make a cake or quick bread, I always (even when I forget to put it down on a recipe) grease the pan, line the bottom of the pan with parchment, and then grease the parchment. Works every time, as you’ll see in the pictures below.

I’ll be on Channel 12 NBC Valley Dish live today at 3:30, making a wonderful winter salad, in case you want to watch. I’ll post a link to the taped show along with the salad recipe tomorrow. AND… a very happy birthday to my sweet Jennifer! I adore you! xoxo

Mini Pumpkin Loaves

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed brown sugar
1/2 cup honey
2 eggs
1 1/2 cups fresh or canned pumpkin puree
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract

Preheat the oven to 350 degrees and grease mini-loaf pans (5 1/2 x 3 inches), then line the bottom of each pan with parchment paper. Grease the top of the parchment.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of a standing mixer, beat the butter and brown sugar until fluffy. Gradually add the honey, beating well. Add in the eggs, one at a time, until incorporated. Mix in the pumpkin puree, lemon juice, and vanilla. Stir in the dry ingredients.

Spoon the batter into the prepared loaf pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center of each loaf comes out clean.

Cool in pans for 10 minutes, then remove and transfer loaves to racks to cool completely.

(May be made 2 days ahead, wrapped well, and stored at room temperature. Or up to 1 month if wrapped well and frozen.)

Makes 4 mini loaves OR 1 large (9×5-inch) loaf (which will need to be baked for about 55 to 60 minutes)