Tuesday, October 12, 2010

Lions and tigers and pumpkins, oh my!

I was a bit frazzled this past week and weekend to say the least. Add a side of annoyed to that as well. Loose plans to attend a local music festival on Saturday night were vetoed in lieu of an impromptu pumpkin carving party at my friend Dan's house. Unfortunately come fiesta time my annoyance had turned into full on upset (oh, boys) and a bad attitude followed me to the party. A friend noticing my bummed outttedness offered up her extra pumpkin for me to carve (I didn't have my own because originally I was going to the music festival, but I digress) but I was not feeling very inspired, until....

wait for it (Tom's concerned)

...this little gem came to mind! Angry much? haha

Well, I'm happy to say by the end of the weekend, misunderstandings became understandings, F-ck Yous were no more, and I made this delicious baby, mmmm mmmm good.
Whole Wheat Pumpkin Bread Recipe


1 1/2 cups whole wheat flour
1/2 teaspoon of salt
1 cup organic turbinado sugar (or white 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
1/4 teaspoon cloves
1/8 tsp ginger

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 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.

3 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.

Makes one loaf. Can easily double the recipe.

Hope everyone had a good weekend! It's already Tuesday.

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