Welcome! I’m Catherine. For me, it's important to stretch my mind, travel far, and always have a stash of dark chocolate.

Pumpkin Bread

pumpkin bread Jordan was away overnight last week attending a conference for work. While he was preparing to leave, I began organizing and clearing out our closets (I love doing this after a season change). It looked like a tornado had whipped through our house, but I promised him I would have everything in order when he came back.

The problem was I had just picked up the last two discs of Homeland season two from the library. I managed to finish the closet makeover, straighten up the house, finish the episodes (intense!), and bake pumpkin bread. It was quite the epic day off :-)

And speaking of days off, those are usually my baking days.

I had been searching for a plain pumpkin bread recipe for a couple of weeks but wasn't impressed with the results. Wasting good Trader Joe's pumpkin puree on a dud just wasn't going to happen. I had to find something that sounded promising. I landed on this recipe from Bridget (edited it a little to what I had on hand) and wasn't let down.

Spiced Pumpkin Bread
makes two loaves
2 cups sugar
1 cup coconut oil
3 large eggs
1 16-ounce can pumpkin
3 cups flour
3 t pumpkin pie spice (original recipe called for 1 t each of cinnamon, nutmeg, & cloves)
1 t baking soda
1/2 t salt
1/2 t baking powder
I made one loaf plain and added a handful of chocolate chips to the second. If nuts in baked goods are your thing, that would be tasty as well.
Preheat oven to 350 degrees. Beat sugar and oil in large bowl to blend.  Mix in eggs and pumpkin.  Combine flour, spices, baking soda, salt, and baking powder into another large bowl.  Stir into pumpkin mixture in two additions (I added the chocolate chips after dividing to pans).
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean--1 hour and ten minutes.  Let cool. Enjoy!

Balancing Act

Growing Pains