Pumpkin Bread

As you may realize, I haven’t had enough time this fall to get in all the pumpkin baking I typically do. Right now, all I’ve done is make pumpkin snickerdoodles – they were the bomb by the way if you haven’t made them, it isn’t too late! But knowing that the unofficial end of pumpkin season is coming to an end soon, I knew I had to have one last pumpkin baking hurrah.

It was a cold evening so I was in the mood for some baking (who am I kidding .. it could’ve been 90 degrees and I’d be in the mood for baking…). I opened my refrigerator and my freezer – and I had only 1/2 stick of butter left for baking. Half of a stick! That narrowed down my baking choices. Thankfully, I remembered I had torn out a few (and pinned of course) pumpkin bread recipes that called for little-to-no butter. And that’s what I decided to make.

Oh yeah- this turned out SO good that I made it twice. TWICE. That’s four loaves! Get on it before pumpkin season ends!

pumpkin bread - i crashed the web

Pumpkin Bread 

(Recipe is slightly modified from a few recipes I had on hand)

Here’s what you need:

  • 3 1/4 c. all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 3 c. granulated sugar
  • 4 eggs
  • 1 1/2 c vegetable oil
  • 2/3 c. water

For the glaze:

  • 1 Tablespoon melted butter
  • 1 Tablespoon sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. Mix together dry ingredients in a large bowl – flour, baking soda, salt, cinnamon, nutmeg, allspice, ginger and sugar. Place a well in the middle, this is where you’ll insert your wet ingredients.
  3. Mix together wet ingredients – 4 eggs, beaten, with canned pumpkin, oil and water. When mixed well, pour into the well of the dry ingredients.
  4. Mix everything together with a spatula or wooden spoon – do not overmix. Mix until all ingredients are just combined and dry ingredients are wet.
  5. Pour into to greased loaf pans – I used two 8 1/2 x 4 1/2 x 2 1/2 sized pans. Bake at 350 degrees for about 65 minutes or until toothpick inserted in the center comes out clean.
  6. Cool done loaves from the oven for about 5 minutes. While still warm, pour glaze over top and use a spatula to spread evenly if you want the top to by shiny. To make glaze, whisk together melted butter, sugar, cinnamon and nutmeg.

Variations – I made two loaves as normal. With the next batch, I added white chocolate chips (not too many- maybe about 3/4 c) to one loaf and then finely chopped pecans to the other loaf. Yum!

Some questions for you:

  • When do you think pumpkin baking/coffee/spice/etc. season ends? Is it already over for you?
  • What’s your favorite kind of quick bread? This may be a new favorite! Though my mom’s zucchini bread is still on top for year-round goodness.
  • What are you in the mood to bake these days? If you don’t bake – what dessert is on your mind?

pumpkin bread

I’m Totally Okay with Eating on the Floor Sometimes

We’re back! We were back in Cleveland this weekend which meant I had a great time catching up with friends, hitting up some local places and of course getting in some baking time 🙂 (I know, I’m addicted)

Seriously, it as such a great weekend – a little working out, a little baking, a little relaxing and a little hanging out with friends – all parts for a perfect few days off from work.

first baking of the weekend - magic bars!

first baking of the weekend – magic bars!

Friday night started out at the Cleveland Boxing Invitational! B is on the associate board for the Greater Cleveland Sports Commission and this year was the inaugural boxing event, a fundraiser, held inside Tower City. It was so cool to see the indoor mall all decked out for the event, including a boxing ring! I don’t care too much for boxing, but it was fun to be at the event with everyone.

Tower City set up for the Cleveland Boxing Invitational

Tower City set up for the Cleveland Boxing Invitational

 Cleveland Boxing Invitational

Boxing!

Saturday morning I sat on the couch for a while debating whether or not to go outside for a run or just stay inside and cross train or use the dreadmill. The weather looked pretty outside with blue skies – but it was in the low 30s (colder than it had been in a while) and we had gotten some snow on Friday so the sidewalks looked pretty treacherous. I finally decided to get over myself and pull out my Yaktrax, put on my ProCompression socks, and go outside. I’m SO glad I did – I put on a new playlist, made it for 5+ glorious miles and smiled nearly the whole way!

Ready to run with my socks and Yaktrax

Ready to run with my socks and Yaktrax

Some untouched snow- until I ran on them!

Some untouched snow- until I ran on it!

Sweaty post-run selfie

Sweaty post-run selfie

Saturday afternoon/evening was my monthly Ladies Craft Beer Society meeting – once a month we get together and over craft beers try a new craft. This month? Coasters at Platform Brewery!

Getting ready for some crafts!

Getting ready for some crafts!

Finished product!

Finished product!

Ladies with the finished product

Ladies with our coaster

Sunday was pretty perfect in my book. I woke up somewhat early, got in an easy workout (2 miles on the treadmill and then 50 minutes elliptical plus free weights and abs), then did some baking (pumpkin bread!), food prep for the week and watched football.

pumpkin bread

pumpkin bread

veggie burgers for the week

veggie burgers for the week  – I also made chicken breasts, more freekeh and quinoa for some meals.

After some cooking and baking, the weekend ended with an easy dinner – takeout Chinese AND sushi. I hot some great shrimp wonton soup, sashimi and a rainbow roll. And I may have eaten it, on the floor, while watching old episodes of the Walking Dead (no judgement).

sushi

Some questions for you:

  • Did you get in any baking in the cold weather this weekend?
  • Do you have snow near you yet?
  • How do you keep running in the winter?