So here we are at the end of September and sure enough, on the East Coast of the U.S., pumpkin everything is around us. From the famous Starbucks pumpkin latte (have never tried it, sounds too sweet for my taste), to pumpkin spice yogurt, cookies and ever beer, not to mention decorations like this one below!
Everything is orange/brown and the shades in between.
We love pumpkin – soups and pies especially, but we also love banana and other breakfast and coffee breads. So during a recent supermarket run, I got canned pumpkin and decided to make a real Fall desert – pumpkin bread. The bread turned out delicious and was devoured by our boys and my office mates, so I wanted to share it here with you too!
Pumpkin Bread with Nuts
(makes two loafs – one you can freeze for later or share with colleagues)
3 cups all-purpose flour
2 1/2 cups brown sugar
1 16 oz (425 gr) can of solid pack pumpkin
1 tsp of nutmeg
1 tsp of cinnamon
1 tsp of baking soda and 1/2 tsp baking powder (each)
1 cup of coarsely chopped roasted hazelnuts, pecans or walnuts
1 cup of vegetable oil (I used grape seed oil)
Heat oven to 350 F (220C) and oil or butter two loaf pans. Mix wet ingredients (eggs, sugar, oil and pumpkin). In a separate bowl mix flour and spices and baking soda and powder, salt. Add wet ingredients to the dry ones whisking it all so it blends well. Add chopped nuts (I put them in a zip lock plastic bag and gently beat them with a wooden spatula until they break into smaller pieces).
Pour mixture into loaf pans and bake for about 1 hour and 10 minutes. Take out of the oven and let is cool down for about 15 minutes. Enjoy with some butter for breakfast or with a cup of Jo in the afternoon.
Speaking of shades of orange and brown – Stella got a new dog bed in Fall colors. It also matches her spots perfectly! Wishing you a great week.