I love autumn!
Maybe you’re a passionate fan of another season.
Even so, you must admit that autumn has its charm! 🙂
Besides the obvious delights – such as crisp air, bright pumpkins, colorful foliage, and the autumn holidays – there are more subtle gifts to savor during this glorious time of year.
Today, I share some things that make autumn special to me . . .
1. The slow-motion dance of a single leaf as it flutters to the ground.
2. Fresh apple cider
(Just had some – see photo!)
3. Pumpkin bread
(Yep, just had some. Washed it down with the apple cider! See photo, again!) 😉
(recipe found here)
4. Shopping for new yarn and planning cozy cold-weather projects like scarves, shawls, and blankets.
5. Fall brings the new season for favorite tv shows! (So tired of summer re-runs.)
6. The welcome return to a nightly ritual that Sir Beads and I enjoy tremendously – our after dinner cup-of-tea! We have to give it up during the summer months as the evenings are just too warm for a hot beverage. But, beginning every fall, no matter how hectic our schedule, we make it a point to put on the kettle, find a cookie or three, and spend a little time unwinding, together. It’s my favorite part of the day.
C‘mon, now. What do you like about Fall?
I’d love to know!
Our weather here was pretty miserable on Sunday. It was one of those dark and chilly days when it seems as if the rain will never stop! In short, it was the perfect time to bake something delicious!
I decided on pumpkin bread because I’d been promising Sir Beads I’d make some for a few weeks now. I pulled out the recipe, gathered the ingredients and turned on the oven. Honestly, is there anything more wonderful than a kitchen that’s bursting with the aroma of warm spices? I don’t think so. 😉
Sir Beads began to pace back and forth in front of the oven whenever the football game went to a commercial break. I reminded him that even when it was done, it was still going to have to cool for a bit. He gave me that “Oh, come on now!” kind-of-look, and then rolled his eyes and sighed.
Eventually, his patience was rewarded and after the first bite he proclaimed it to be “excellent”. But, when a man with a sweet tooth marries a lady who loves all things pumpkin – there’s just one little problem . . .
Pumpkin bread doesn’t last very long in this house.
Luckily, I made TWO! 😀
Old Fashioned Pumpkin Bread
2/3 cup butter
2-2/3 cups sugar
1 can pumpkin (15 oz.)
1/2 tsp. baking powder
2 tsp. baking soda
2/3 cup water
3-1/3 cups flour
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
2/3 cup nuts (small pieces)
2/3 cup raisins (I use more than that as we love raisins.)
Cream butter and sugar until fluffy.
Add eggs, pumpkin, and water.
Mix flour, baking powder, soda, salt, and spices – and then add to pumpkin mixture.
Stir in nuts and raisins.
Pour into two greased loaf pans (2 qt. size)
Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
Temperatures in our area went down into the 40’s last night!
Autumn is definitely knocking on the door.
I must admit that I am so looking forward to baking again, though!
During the heat of summer, I avoid the oven if at all possible. No sense in adding fuel to the fire, so to speak. Now, with the cooler weather, it will be fun to make some new recipes as well as the old favorites! Here’s one you might enjoy. 🙂
Pumpkin Spice Bread (Makes 3 Mini Loaves)
1 1/2 cups flour
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin (or 1 cup cooked, mashed pumpkin)
2 eggs, beaten
1/2 cup vegetable oil
2 tablespoons water
1/2 cup raisins (optional)
Cinnamon Sugar Glaze (below)
Preheat oven to 350 degrees and grease the bottoms of 3 miniature (5-inch by 3-inch) loaf pans.
In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, ginger and cloves. In a medium bowl, whisk together pumpkin, eggs, oil and water until well combined. Add to flour mixture; stir just until moistened. Stir in raisins. Divide batter into prepared pans.
Bake 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Drizzle with Cinnamon Sugar Glaze. Makes 3 miniature loaves.
Cinnamon Sugar Glaze
1 cup confectioner’s sugar
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 to 2 tablespoons milk
In a medium bowl, combine sugar, cinnamon, vanilla and 1 tablespoon milk. Stir in more milk, 1 teaspoon at a time, until of drizzling consistency.