Everyday Inspirations


~ food ~

Today is my 25th birthday. Some people I know have been sad to hit this mile mark--maybe something about being halfway through their twenties? Or that you're a quarter century old? Me? I embrace it. 25 is still pretty young in my book. The first half of this decade has been good to me so far, so now I move on to the more mature but still exciting second half. Plus I can rent a car with no extra fees. Bonus, right?

For the last several years it has been my birthday tradition to take photos up the canyon. The result? I've discovered that October 21 is truly the ultimate fall day. Whether there is blasting sunshine that makes the trees turn florescent shades of red, orange and yellow or mountain fog that dusts the trees with snow, every time I've had good luck. With that in mind, I felt like on my birthday my hubby and I should make something that exudes fall, and for me that's pumpkin bread. It has all the autumn essentials--pumpkin, nutmeg, cinnamon, cloves and ginger. This recipe I even use apple sauce instead of oil which gives it some extra flavor of fall.

Now I have no problem with canned pumpkin, but there are two things I love about buying fresh pumpkin. First, there's something about having it fresh that just makes it feel more special--more authentic. It tastes better and fresher. Second, until you're ready to eat them, they make a cute decoration on your kitchen counter. I've had two little pumpkins adding fall charm to my house for the last week just waiting to be made into something delicious. These babies did NOT disappoint. This pumpkin bread is to die for (it's okay for me to eat an entire load since it's my birthday right?)

To go along with my recipe, I've included a few photos of my fall excursion up the canyon. You can view the full post with more images on my photography blog here.

Pumpkin bread

~ Pumpkin Bread ~

1 small pumpkin, softened (or one can)
4 eggs
1 cup apple sauce
3 cups sugar
2/3 cup water
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

To soften pumpkin, cut into quarters and microwave on high for 20-30 minutes. Preheat oven to 350 degrees. Scoop pumpkin into a bowl and puree. Mix pumpkin, eggs, apple sauce, water and sugar until smooth. Add in flour, baking soda and all spices and mix until fully blended. Pour into a greased baking 9x5" loaf pan. Bake 50 minutes or until a toothpick comes out clean.
Wendy Mellenthin
10/22/2010 12:10:38 am

I'm going to try it for tailgating tomorrow. I am assuming it is a small pumpkin or small can. Would be helpful to be more specific.

10/22/2010 02:46:33 am

Yep Wendy, it's a small one like you'd use for pumpkin pie. The large ones don't have the right flavor. Hope that helps!


Leave a Reply.