This weekend weather has been wonderful. Friday evening was grey, drizzly and cold (seriously, COLD). Saturday was nice and chilly. Today is sunny, blue skies and perfect. Unfortunately husband woke up very sick this morning and my allergies have taken hold of my head, but I’m trying to enjoy the beautiful weather as best as I can.
With this weather, two of my favorite foods are now officially in season – pumpkin bread and chili. Of course you can eat both year-round, but it’s just not nearly the same as filling the house with the aroma of pumpkin bread in the oven or eating a big bowl of hot chili when it’s cool and crisp outside.
I’ve been dying to make some pumpkin bread and chili lately and decided today was the day. Sundays are the best baking days.
You can find my famous chili recipe here. I’ll be putting ours in the crockpot soon so it will be just right for tonight.
Below is a pumpkin bread recipe I found on Pinterest from Love Grows Wild. It’s exactly as she promises – moist, sweet and bakes up beautifully.
P U M P K I N B R E A D
- 1½ cups all-purpose flour
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- 6 tablespoons unsalted butter, softened
- 1½ cups brown sugar
- 2 large eggs
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- ⅓ cup milk
- Preheat oven to 350°F. Spray a 9″ x 5″ loaf pan with cooking spray and line bottom of pan with wax paper. In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
- In a large bowl, beat the butter until creamy. Add the brown sugar and beat for 4 minutes. Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree. In a small bowl, stir the vanilla into the almond milk. Mix the dry ingredients into the pumpkin mixture in 3 additions on low speed, alternating with the almond milk mixture.
- Spread the batter into an even layer in the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the plan for 10 minutes, then turn out onto a rack.