Happy Fall everyone! I love fall. Like LOVE it. I loved it growing up because I was a nerd and loved going back to school (mostly to see my friends). I loved it because the leaves changed to pretty colors. And I really loved it because my birthday is two days after Halloween and Halloween was (and still is) one of my favorite “holidays” and to have your birthday two days later is almost too exciting for a kid to handle.
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I still love fall and for most of the same reasons, minus school and the changing leaves (still love ’em but don’t see many here in LA). I’m not really that thrilled about my own birthday anymore, but my son’s first birthday is a week after mine. I’ve been planning his party almost as long as I planned my wedding. I wish I was kidding.
Another thing that I love about fall is all things edible and pumpkin. My two faves, pumpkin bread and pumpkin spice lattes. I made my first batch of pumpkin bread a couple of nights ago and I tweeted it, and I got lots of recipe requests, so I decided to share here today. And the highlight of my week was finding this pumpkin spice latte recipe (thanks again Alicia!) Because as delicious as they are, I cannot justify almost $5 a day to buy one. Maybe if it was spiked… On to the pumpkin bread:
(Sorry, I dove in before I thought to take a picture. It only looks like half is already gone. Would I lie?)
While this pumpkin bread isn’t the worst thing in the world you could eat, it also isn’t vegan, sugar-free, fat-free, or guilt-free. Just good ole’ fashioned yummy! And it’s my mom’s recipe.
Pumpkin Bread Baking Instructions:
-Preheat your oven to 350 deg.
-Combine 3 cups of sugar, 1 cup of vegetable or canola oil, 2 cups of pumpkin puree, and 2 large eggs. Mix well. I use my Kitchenaid Standing Mixer, but a handheld will do just fine.
– Separately, combine 3 1/2 cups of self rising flour (if you have the all purpose kind just add a 1/2 tsp of baking soda and a 1/2 tsp of baking powder), 1 tsp each of cloves, cinnamon, and nutmeg (you can also substitute 2-3 teaspoons of allspice, to taste), 1/2 tsp of sea salt (regular salt is ok too). You can also use 1 1/2 cups of raisins if you like (I made mine raisin-less).
-Add your dry mixture (the second group of ingredients) to your wet mixture (the first group of ingredients) as you gradually beat together.
-Once all of the ingredients are combined, pour into 3 greased loaf pans and bake for 1 hour. The bread is done when an inserted toothpick comes out clean. Overturn pan to remove bread onto a wire rack and let cool. Cut a slice, spread on some cinnamon butter or cream cheese (or eat plain), and enjoy!
I hope someone is as excited about this pumpkin bread recipe as I was about that pumpkin spice latte recipe! Enjoy and happy Fall!