Monkey business: Autumn Pumpkin Bread - Edible ALL YEAR ROUND!!!

Yesterday, I decided that it would make economical sense to purchase flour from Costco.
Yes, the whole 11.34kgs.
That's a lot of flour.

That's about equivalent to three human babies!

(Above) Check out the 'spout' on the top so you can pour it into your hot-tub because the mixing bowl's too small. Then you're well on your way to baking enough cupcakes for the state of California!

No giant projects for me today though.
I need just enough for a little loaf of pumpkin bread!

Autumn Pumpkin Bread

Adapted from: http://breakfast.betterrecipes.com/autumn-pumpkin-bread.html

INGREDIENTS

1 cup white flour

3/4 cup wheat flour

1/3 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon all spice

dash of ginger powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup oil

1/4 cup soy milk

1 teaspoon vanilla

1 cup canned pumpkin

1. Add white and wheat flour into mixing bowl.

2. Mix in sugar* and spice and everything nice - including salt, baking powder, and baking soda.

*I took the liberty to reduce the amount of sugar by a tad and it actually does need the entire 1/3 cup there - unless you plan to eat your loaf with honey or jam.

3. Now add in pumpkin, oil, soymilk and vanilla and mix well the wet, the dry, and the ugly*.

*Canned pumpkin reminds me a little of baby turd. For you with the eagle-eyes, bottom-right is not a photo-bloop but an almost baker-bloop. Caught in the nick of time is a little string of paper from the canned pumpkin jacket courtesy of the can-opener.