Five Photo Friday: Fall Has Arrived

Last night a cold front blew in. We couldn't be more pleased.

We hauled out our fussy slippers and warm robes, and headed outside for an early morning, cold-nose gathering.

We drank warm beverages of various kinds...

We wrapped ourselves in quilts and blankets... some unfinished, but perfectly warm.

We dug out our crazy-hats and sweatshirts, and hoped the day would go nice and slow.

The pressure cooker pressurized a pot of vegetable soup, and the kids can't stay focused cuz they keep checking to see if the first loaf of pumpkin bread is ready to slice.

Ah! Pumpkin bread... a lesson in patience in one, spicy, loaf.

Life is happy and chilly, yet cozy and warm...in the Little Yellow House on the Hill...

Pumpkin Bread


Shortening (for pan)
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice*
1/4 tsp baking soda
1 cup brown sugar
1/3 cup shortening
2 eggs
1 cup canned pumpkin
1/4 milk
1/2 chopped walnuts

Grease bottom of loaf with shortening. Turn oven to 350. Beat together shortening and sugar until well mixed. Add eggs and milk. Mix well. Add flour, baking powder, salt and pumpkin spice. Mix well.

Pour into the loaf pan. Cook for 1 hour.

Enjoy!

*You can buy pumpkin spice, but if you don't have it on hand you can make your own. 

Pumpkin Spice


2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp ground cloves

Mix together in a small container with a lid, store in a dry place. This makes approximately 4.5 tsp of Pumpkin Spice mix.

~~~~~

Since the bread recipe only calls for one- cup of pumpkin, but the can is nearly two, I found this recipe for Pumpkin Chip Cookies that are delicious and easy. The original recipe makes 60 cookies, but I cut the recipe down to 30 cookies (except I used a whole egg - it will tell you to use half an egg?) which was perfect for the last 7 oz, of pumpkin.)

Happy Fall Y'all!