I can't believe it is already the last weekend of Octoberl This month has flown by and now Halloween is in 6 days and I don't have my costume all together yet. Last year on Halloween we stayed in and watched The Shining and ate candy. As someone who isn't a huge fan of scary movies, I liked it a lot! This weekend we saw Crimson Peak, and although I closed my eyes a lot of the time throughout, it wasn't that scary overall. I think I'm getting better at horror movies! But I definitely can't watch them alone, or without snacks of some sort. : )
Now that October is coming to an end, I am looking forward to Thanksgiving and the holiday season. The exciting part is, it's not that cold yet! We had one cold front a week or so ago, but as of this week, it is still jacket weather (not beanie, scarf, heavy coat, wool sock weather yet). And if you know me at all, that makes me a happy gal. Maybe the winter will be a milder one? Here's to hoping!
I have just a simple pumpkin loaf for you today. I'm sure many people have already made pumpkin bread this season, but this is definitely my most favorite version of all of the ones I've made before. I also realized I love the word loaf so much more than bread. Don't you? Loaf just sounds so cozy and baker-like. If anything, this spiced pumpkin loaf will make your entire kitchen (and apartment!) smell like fall. It's pretty difficult not to eat more than one slice when it comes out of the oven!
Spiced Pumpkin Loaf
Ingredients:
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup pumpkin
- 1 1/2 cups flour
- 1/2 tsp. cloves
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. baking powder
Directions: Preheat oven to 350°F. Grease a loaf pan and set aside. Mix sugar and oil in medium bowl until blended thoroughly. Add eggs and pumpkin. In a separate bowl, combine all of the dry ingredients and whisk together. Mix the dry ingredients with the wet ingredients and pour into loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes, then flip out onto a cooling rack.
