It's official. We've lit a fire in our wood-burning stove.
Since we moved into our house at the beginning of May, we haven't had much need for heat-producing sources yet.
This is my favorite time of the year, when fires are welcomed and scarves are more than an accessory. I LOVE daylight savings. Dark early? Awesome. Snuggling in is maybe one of the things I do best.
Since the weather is now (finally) starting to match the seasonal items in Walgreens, I made some pumpkin bread.
I found this recipe online the first or second year we were married. And let me tell ya, it's one worth keeping.
I will be hard-pressed to find another pumpkin bread that is as flavorful and moist as this one [but I won't be looking].
Make it with or without [mini] chocolate chips (and I never make it with nuts, but if that's your thing, go for it).
Makes 3 loaves...one for you, one to share, and one to freeze for later.
or, Chocolate Chip Pumpkin Bread
adapted from this one
2 cups white sugar
1 cup brown sugar
1 cup vegetable oil (sometimes I do half oil half applesauce, depending on present guilt level)
1 15 oz. can pumpkin puree
2/3 cup water
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup mini chocolate chips (or a smidge more)
1. Preheat oven to 350 degrees. Grease & flour 3 loaf pans.
2. In a mixing bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Stir in chocolate chips. Divide evenly between the loaf pans.
3. Bake for 1 hour, or until inserted toothpick comes out clean. Cool on wire racks before removing from pans.
Don't let my lame photos deter you. LOOK NO FURTHER for your The Recipe and make this pumpkin bread.
I'm confident enough about this to say in parting, "you're welcome."