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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.
Happy weekend!
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.
definitely a change for the better – this bread looks fantastic!
Thanks, Molly! This was definitely a good change from my first experience with pumpkin bread 🙂
Yes, now I do not feel bad! I just recently read a post saying that they are all done with their pumpkin posts. You are ahead of me because I have not done one yet.
This does look like a tasty recipe-I like baked goods made with oil instead of butter, they seem to turn out a better moister end result. The texture of this bread does look amazing-I would love to have a slice. Thanks for sharing!
Tina – I am just getting stated with pumpkin, so don’t feel bad. I think we are clear to use it all the way through Thanksgiving – hello, pumpkin pie!
We use it through Christmas…. family loves anything pumpkin. ☺️
Hi, I love pumpkin, but I’ve never eaten pumpkin pie…however I’m a bread lover also, and this recipe looks absolutely divine, have you tried pumpkin walnut damper? It’s a beautiful colour and goes well with your Autumn/Fall theme of the season.
Yvette – you must try pumpkin pie! Must! I have never tried a pumpkin walnut damper, but I will be looking into it.
Yvette I just took my loaves out of the oven. I made these for a couple gifts at Christmastime. The recipients loved them. These loaves are for a couple more friends and me. I was able to get a mini loaf and two nice sized 9 by 5 1/2 loaves. Can’t wait to taste. Yum.
I’m a pumpkin lover. Your bread looks scrumptious!
Thanks, Barbara! It was quite delicious, and definitely brought me over to the pumpkin loving side.
Wow, your bread is just stunning. My pumpkin muffins disappeared quickly…I may have to make a loaf of your bread to appease my hungry children 🙂
Liz – kids really do make food just vanish, eh? I bet they would love this bread, and you could even swap out the walnuts for some chocolate chips, whats more kid friendly that?
I have all of the ingredients on hand to make this. Hopefully I’ll have a chance this week. It looks so moist and I love the crunch of the nuts in there. I admire your openness to change. I’m working on developing that…
Yay, Kristy – make it! I loved having this hanging around for a quick snack. Change is hard… but totally do-able!
Make love if you’re in it…I love that 😉 (and this bread!)
I know you have some love, miss gina!
This sounds amazingly good! I wish we had pumpkin puree in a can. It’s not hard to make but it’s just so much easier to open a can and voila!
Definitely, Martyna! We are spoiled here and have almost everything available in can form.
This bread and recipe sound delicious, but your photos! They absolutely jump off the screen! The picture of the pumpkin in the can is incredible!
Thanks, Ann! Who knew canned pumpkin could be so darn pretty.
Great orange color of your bread!
I was happy the color translated boldly into the finished product.
I made this bread yesterday. Delicious and easy!
So happy to hear it! Thanks for letting me know, Paulette.
Can one make this in small gift holiday pans? How long to cook for smaller pans?
Use mini loaf pans