PUMPKIN WEEK: Finally Fall

This weekend has been the perfect fall weekend. Blue skies, crisp air, and pumpkins. Fall here can’t really compete with fall in New England  but my roommate and I discovered a cute little farm where everything reminded us of home minus the changing leaves on trees. The farm was about an hour and a half away but we had fun picking flowers, feeding goats, and choosing the perfect pumpkin(s).

Anyways after drinking pumpkin spice coffee all month and eating pumpkin ice cream at the farm, I thought I needed to get back in the kitchen and make my own pumpkin creation.  We all know how obsessed Caroline and I are with pumpkin. Last year we devoted an entire week to pumpkin recipes (remember these Pumpkin Whoopie Pies, Pumpkin Cupcakes, and Roasted Pumpkin Seeds??).

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This year we are prepared to bring you more delicious pumpkin recipes. And we’re starting the week off with a bread that won’t last more than 2 days at your house (at least if  you’re like me and eat it for basically every meal).

Pumpkin Bread

1 1/2 cups flour (gluten free or regular)
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

Preheat oven to 350°F. Mix together the flour, salt, sugar, and baking soda.

Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

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