just a smidgen

Best Pumpkin Loaf Recipe

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Spinning rapturously on their delicate stems, these lovely ladies made the most gorgeous display yesterday..
then with a light gust of wind danced and scattered.

Nature is almost always most resplendent right at the end of a season

There is such beauty in the full bloom of a rose..
its tender petals softly curved and paper thin.. transparent and achromatic.

It reminds us that

we, too, are vulnerable.. to a gust of wind.. so delicate and fragile our own lives are..

this simple ephemerality must be cherished.

Yet there is such abundance in the seeds that were planted in the spring..

look all around you..

there is a harvest of love!

The best recipes are the ones that come from friends, like this Best Pumpkin Loaf Recipe!

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 This recipe came via a text message photo from my mom via a recipe card written by Joanne from mom’s art class.. how times have changed!

It is so lovely and light.. and pretty on a breakfast in bed tray.. for someone with a wee sniffle..

Pumpkin Loaf

This Best Pumpkin Loaf recipe was reinvented..

with a crumb that is softly imbued with cinnamon and cloves and nutmeg..

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{ this is not a dense wedge of heavily spiced pumpkin loaf }

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I think I may just have to bring a slice with me to work..

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and enjoy it with sips of a Pumpkin Spice Latte..

would that be too much pumpkin?

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I will let you know:)

In the meantime I’m loving it with my wee cup of Apple Cinnamon Tea:D

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This makes one large loaf.. or a medium sized loaf with one little loaf perfect for sharing with friends;)

Joanne Bradley's Best Pumpkin Loaf
Cook time
Total time
  • 1 1/2 cups granulated sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup pumpkin
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp each ground cloves, cinnamon, nutmeg
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins
  • 1/3 cup water
  1. Preheat oven to 350F.
  2. Grease one large loaf pan or two smaller pans.
  3. In a large mixing bowl, beat together the sugar, oil, eggs and pumpkin.
  4. In a medium bowl, sift together the flour, baking soda, baking powder and salt. Gently stir the flour mixture into the pumpkin mixture.
  5. Stir in the pecans, raisins and water until blended.
  6. Spoon the mixture into the prepared loaf pan and bake for until a tester inserted in the center comes out clean, about 50 - 55 minutes.

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