I saw the prettiest leaves on my walk to work today. The ones that really trumpet the arrival of Fall: deep, brilliant shades of scarlet red, crisp golden yellows, and the tragically brown ones that always seem to find a way of suctioning onto your boots on rainy days. Fall foliage sings of beauty, and of change.
I’m happy to see the change.
Change is something I shunned for far too long. I got comfortable being uncomfortable. Does that make sense?
Now, I’m holding my arms wide open. Waiting for that thing that is just perfect for me to fill them. And I’m not going to settle for anything less. I hope you hold yours open too, for whatever wonderful surprises life is bringing your way. Little changes can be the start of big ones. Big change can bring big glory. We all can use a little bit of that.
3 years ago – head over heels in love with a bad idea – I made a big change without ever second guessing myself . I up and moved to New York City. I’ve never regretted that. Ever. On one of my first days here, I remember trying a pumpkin bread – er, muffin, scone, biscuit – and really not be a fan. It was dry. Dry (!!!!) And who got all crazy hands with the sugar? It was so sweet my face spasmed the minute my teeth penetrated the sugar laden orange carb load. Bleh. Needless to say, I deemed myself a none lover of the famed pumpkin baking season. Last night, I decided to change this little issue.
I knew I could love pumpkin as much as the rest you out there. I want to love it. I just needed to re – try it… my way. I needed to be open to giving it a real shot. I needed to do my research.
And Oh Boy, Did I do myself proud. I love when that happens.
I know it’s nothing really wild in the grand spectrum of pumpkin creations out there. You all have done an amazing job this season; I have been wowed over and over again.
But this is what I like in a pumpkin bread: subtly sweet, boldly spiced, rich in pumpkin flavor, and ever so moist. I’m a believer. A believer of bread. A believer in change.
Make some pumpkin bread. Make some good changes. Make love if your in it.
B T W – I’m so so happy to have you here.
Spiced Pumpkin Bread – adapted from Bon Appétit | November 1995 – recipe by Vern Bertagna: West Frankfort, Illinois via epicurious.com
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 3 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.