ushering in fall

First things first, congratulations to Jasmine–you’ve won the Threads Sewing Guide giveaway! Look for an email from me in your inbox. I hope I’ve convinced all of you that you need your own copy, so head here to buy one. Think of it as a National Sewing Month gift to yourself or something.

Hello, fall, hello!! Up here in the PNW we have low-hanging clouds and a bite in the air. It’s lovely. Lovely, I tell you.

Last week we had a few teaser fall days complete with some rain, and so I capitalized on it and inaugurated this year’s pumpkin treats. Pumpkin bread really feels right only in autumn, and so I make it as often as possible. If you’re looking for a tasty way to kick off fall, consider this. This recipe is easy and quick; it yields bread that is sweet and savory and moist. The other day I ate an entire mini loaf for lunch–for lunch.

pumpkin bread 1

The best-slash-worst thing about this recipe is how quick it is to whip up. (It’s the worst, because you can make a whole batch in time for a midmorning snack, if that’s your kind of thing.) You whisk together dry ingredients, which include just the right amounts of cinnamon and allspice.

pumpkin bread 2

Then you stir together the eggs and the pumpkin and the water and the oil. And then you just have to add the dry ingredients slowly to make sure it’s fully incorporated into the batter.

Call me crazy, but I actually prefer my pumpkin treats sans chocolate. I know. But Josh likes his pumpkin bread studded with a bit of extra sweetness, so after I pour the batter into half of the loaf pans, I liberally add mini chocolate chips for his loaves. (His and her pumpkin bread loaves–so sweet.)

pumpkin bread 3

We polished off this batch pretty quick, let me tell you. I want to make some for the neighbors, so I should fill up on cake or something before I mix up the next round, yeah?

pumpkin bread pal

{My baking buddy who was more than willing to help me down a loaf before nap time}

CJP’s pumpkin bread

*CJP was my grandma, and everything she made was pretty much divine.

3 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs or 4 egg yolks
1 cup vegetable oil
2/3 cup water
2 cups canned pumpkin
Mini chocolate chips to taste, optional

Whisk together dry ingredients. Mix together eggs (or egg yolks), oil, water, and pumpkin. Add dry ingredients, and mix on low until combined. If you’re adding chocolate chips, add those here. Pour batter evenly into mini loaf pans (5 – 6), and bake in oven preheated to 350 degrees for 35 to 40 minutes. Let cool in pans for 10 minutes, and flip onto wire rack to cool completely.

pumpkin bread 4

 

Remember to eat for breakfast, snacks, lunch, dinner, and midnight snacks. This bread doesn’t discriminate–it’s that kind of treat. You’ll thank me later. Heck, you’ll thank me now. You’re welcome, and happy fall!

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One Comment

  1. Denise, a.k.a. Mom
    Posted September 26, 2014 at 5:48 am | Permalink

    I want to go whip up a batch right now! And that picture of you and Asher just made my day.

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