Hello! Can you smell pumpkin spice? My goal is to have you craving it by the end of this post 😉
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Welcome old and new friends! I always enjoy these blog hops, because it’s a chance to meet new readers. If you are hopping over from Jill, no doubt she left you wanting to try something new. I’ve been baking, so grab your drink of choice, and pull up a chair <3.
I can see town again. It only took a few hours to wipe out what used to shield our view South of the front yard. Harvest is in full swing, and the leaves are just beginning to drop. Fall is in the air, and I can smell it! Pumpkin spice, that is. For those of you who give your ovens a rest during the summer, dust her off and hit pre-heat. I am sharing a recipe that will awaken a craving for all things baked.
I had my first lifestyle shoot with talented Midwest photographer, Kristin Darling, and I am over the moon with the images she captured. She owns kristindarlingphotography.net and is expanding her portfolio into a wide range of options. She was so patient with me, and before I knew it, giggling at the window seemed pretty natural 😉 Kristin is passionate about photography and keeping up with the latest trends, I highly recommend her!
FALL Is In The Air!
Your neighbors will most likely smell fall cascading from your house if your windows are open the day you bake this bread. I don’t know about you, but once the weather shows its cooler side, my craving for all things baked is strong. Last week we got a taste of cooler temps, but this week we are warming up again… (sigh, Midwest problems). None the less, today I am sharing a recipe with you that was new to me, pumpkin spice bread. Normally I just light my pumpkin spice Antique Candle Works candle for this mouth watering aroma, but there’s nothing quite like a whiff of baked pumpkin spice.
Pumpkin Spice Bread
This pumpkin spice bread is so moist (sorry if that word bothers some of you) and not too sweet. Not to mention, it smells divine, too! It’s the perfect company with coffee or tea in the morning, or hot chocolate for a late afternoon snack. A nice twist would be to add a glaze just out of the oven.
- 2 cups canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 3/4 teaspoon ground cloves
- Heat oven to 350º
- In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour.
- Evenly divide the batter between the two pans.
- Bake 60-70 min. or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
Forget the glaze, how about cream cheese frosting?! I will definitely be tweaking just a bit next time around, but honestly, eating a warm slice with a little butter is really yummy, too.
My Favorite Past-time (as of lately)
Just me playing around with my table again. If you aren’t on social media, then you are missing several fall tablescapes I have decorated already. Click here to check out one I shared on a lonely Sunday. I love any excuse to style a table, so today’s excuse was pumpkin spice bread, cooler temps, and the fact that I had a professional photographer in the house!
Each tablescape has been a little different, but one detail I like to stick to is the art of layering. I could have stacked an additional charger beneath the dinner plate, but in this case, I felt like less was more. After all, hosting a friend for coffee and pumpkin spice bread doesn’t have to be over the top. Let’s pretend I’m serving an egg casserole too, ok? Then the setting in it’s entirety makes more sense 😉
Don’t worry, I don’t serve wine for breakfast, but it looked pretty for the picture 😀 Besides, pumpkin spice bread can be enjoyed later in the day, too. I don’t know if it pairs well with wine, but I just may try it!!
Thank you SO much for stopping by! Be sure to enter the GIVEAWAY below for a chance to win a 7.5 ft. flocked Christmas tree! Please don’t hesitate reaching out if you have any questions, and feel free to venture back to take a longer stroll.
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Author – Martha Knake
Blog photos – Kristin Darling Photography
Chief Editor – Emily Schunke