The title of this blog post was originally going to be “It’s beginning to feel a lot like Fall”, but I was missing just one whole syllable so I opted for the more obvious title…”smashing pumpkins bread”.
Okay, maybe not. But I like linking foods and songs/artists together. Makes me appear cheesily clever.
So I spent the weekend visiting a sweet, sweet friend up in Nashville. And the weather was nothing short of perfect, thus the reason for the original post title. Highs ranging between the mid 70s- low 80s. In other words, I was in heaven. I was able to sit on her back patio and enjoy a slight crisp breeze without having to worry about whether or not my deodorant was strong enough.
(Don’t judge me. You know it happens.)
And hung out with the arts and crafts kids down at TACA.
But the highlight of the weekend came in the form of Pumpkin Bread.
It screams fall, doesn’t it?
It’s baking, it’s pumpkin. It’s awesome.
And it should be known that I’ve already scarfed down two pieces today. It’s only 1020am.
It’s gonna be a good day.
2 cups (all purpose) flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups sugar
1/2 cup oil
1 cup pumpkin
1/4 cup water
Sift dry ingredients together. Mix remaining ingredients and add all at once to flour mixture. Beat well until mixture is smooth. Pour into greased, floured loaf pan.
Bake at 350 for 50 minutes.