It’s less than a week before the calendar will agree with the fall mood I’m feeling, and I’m so excited! I have several things to say about fall. First of all, I have mixed feelings about this time of year- I love the cool breeze and crisp air (whenever it arrives, which varies by year here in Alabama!), but I dread the incoming cold temperatures they are heralding. The pleasant fall days are gone too soon, but I want to enjoy every bit while it lasts!
I decided to celebrate the season by baking my first pumpkin bread of the season, and now I want to share the recipe I used in this introductory post for one of several blog series I have planned for our journey. This series will be called “The Test Kitchen”, and I will use it to tell you guys about the recipes I’ve found online and tried! These posts won’t be heavy on directions, because I’ll point you to the original source for that. Instead, I’ll give you a brief list of ingredients and my thoughts about the result. Some recipes are better than others, so I am here to test them out for you and let you know how it went!
Is there a particular reason that I’m launching into this new blogging journey with a food post? In a word, no. I’m just starting right where I am currently and moving on from there! I tend to get hung up in perfectionism, and then I start spinning my wheels, and who really wants that? Not me. So, now that the first few awkward introductions are behind us, I’m going to post as much as possible about whatever I feel like posting about until I find my “blogging voice” again.
I digress. I was telling you about the pumpkin bread, wasn’t I?
To make this recipe you will need:
❑ canned pumpkin puree
❑ melted butter or vegetable oil (I used butter)
❑ sugar (I used pure cane sugar)
❑ baking powder
❑ baking soda
❑ ground cinnamon
❑ ground nutmeg
❑ ground ginger
❑ ground cloves
❑ flour (I used a mixture of all-purpose and whole wheat flour)
My favorite thing about this recipe is how easy it was to prepare! You can use one large mixing bowl for the whole thing, just mix all the ingredients together and transfer to your bread pan. The batter is lovely and velvety, and the bread will make your kitchen smell heavenly while it is baking! The texture is amazing: moist with a perfectly crisp crown on top.
I’ll be making a lot of pumpkin bread in the months to come! As I write, there’s another loaf in the oven because it will make a perfect gift for a friend I’m meeting for lunch this afternoon. Food is my love language, so if you’ve made my “baked goods gift list” you have to know I love you bunches. And if you haven’t made the list yet, then we need to fix that, stat! Because really, I love you all. Now, it’s time to take that second loaf of pumpkin bread out of the oven!
Recipe rating: ★★★★★