Falling for Autumn



It’s that time of year again folks.  Newsfeeds are full of first day of school photos, pumpkin spice coffee is on the market, and the markets are losing their summer jewels.  It seems almost too soon.  Gone are the days with our toes in the sand, quick and cold summer rains, and reasons to drink rosé in the middle of the day.

But autumn is my favorite time of year.  Well, until the first snow.  Fall is memories of Friday football games, almost seeing our breath, color guard girls huddled close for warmth in our tank tops, voices turning hoarse as we cheer on our team.  Fall is crockpot meals, long runs with shorts and gloves.  Fall is the crinkling of leaves underfoot as we rake almost everyday.  Fall is pumpkin rolls, homemade apple pie, stockpiling pie filling in the chest freezer for the winter.  Fall is home, when we find ourselves inside with those we love most.

So with fall just around the corner, I grabbed a lonely can of pumpkin puree and made some pumpkin bread.  This loaf is sweet and loaded with spice, cinnamon, cloves, and of course nutmeg.  I coarsely ground up pecans with brown sugar and butter to use as a crumb topping. Enjoy with your favorite strongly brewed coffee.


Spiced Pumpkin Bread (adapted from epicurious)

Makes 2 loaves


3 cups sugar

1 cup vegetable oil

3 large eggs

1 15-ounce can pumpkin puree

3 cups flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder



Throughly combine all ingredients. This does make a fairly sweet bread, so feel free to decrease the sugar by 1 cup if needed.

Bake at 350 degrees for 40 to 60 minutes.


Top with crumb if desired.