In my last post (three weeks ago…yikes!), I pretended it was autumn. Now it actually is! The air is crisper, the leaves are hinting at changing color and there are pumpkins, pumpkins everywhere. I can never quite decide, but I think October is my favorite month. December runs a close second because of Christmas, obviously. But much as I love Christmas and the possibility of snow in December, October and the first hint of cool weather is spellbinding and rejuvenating. Autumn ushers in a whole new look and feel to the world. And very different food, too: soups, pumpkins, winter squash, apples and warming meals. It’s so fun to see how farmers’ markets change from season to season. Visiting at the beginning of a season and seeing what’s new is incredibly exciting.
I’ve been making warming soups (partially because I’ve been sick, partially warm up in the cooler weather) and pumpkin things and eating wonderfully crisp apples since autumn began a few weeks ago. One of my favorites: pumpkin bread. This is a must-make recipe for the fall. The pumpkin and spice aromas smell like autumn itself and will make you downright euphoric!
Pumpkin Bread (recipe found here)
Makes two loaves
- 1 cup vegetable oil
- 2 3/4 cups sugar
- 3 eggs
- 15 oz. pumpkin, unflavored (not pumpkin pie filling)
- 3 cups all-purpose flour (I used unbleached white whole-wheat flour instead)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon allspice (I didn’t have allspice, so I used ground ginger)
- 1/2 teaspoon salt
Mix the oil, sugar and eggs together until smooth. Add the pumpkin, and mix well.
Look at that gorgeous pumpkin color!
In a separate bowl, mix the dry ingredients together. Add them to the pumpkin mixture, and mix until just smooth. Divide between two greased loaf pans, and bake at 350 for 55-65 minutes or until a toothpick comes out clean.
It’s just sooo good. I’ve had three pieces already
Another fall favorite…
A trip to a pumpkin patch!