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!
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!
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It is so lovely and light.. and pretty on a breakfast in bed tray.. for someone with a wee sniffle..
This Best Pumpkin Loaf recipe was reinvented..
with a crumb that is softly imbued with cinnamon and cloves and nutmeg..
{ this is not a dense wedge of heavily spiced pumpkin loaf }
♥
I think I may just have to bring a slice with me to work..
and enjoy it with sips of a Pumpkin Spice Latte..
would that be too much pumpkin?
I will let you know:)
In the meantime I’m loving it with my wee cup of Apple Cinnamon Tea:D
♥
This makes one large loaf.. or a medium sized loaf with one little loaf perfect for sharing with friends;)
- 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
- Preheat oven to 350F.
- Grease one large loaf pan or two smaller pans.
- In a large mixing bowl, beat together the sugar, oil, eggs and pumpkin.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt. Gently stir the flour mixture into the pumpkin mixture.
- Stir in the pecans, raisins and water until blended.
- 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.
Hi Smidgey 🙂 I’d have to make this without the nuts. Love the website here it’s just so you…which is good.
I love how you have styled these shots, they are all about autumn! 😀
Beautiful pumpkin loaf, so crumby and enticing!
Cheers
Choc Chip Uru
This looks so fluffy and delicious!! I am so warm inside after reading this post.
Looks delicious Smidge! a great way to take a little afternoon tea break if there would be any left after the boys go to it. I hope you are doing well. Happy Fall to you!
I love the way the photo of the gloriously coloured leaves captures the essence of fall. And this pumpkin bread looks like the perfect thing to snack on while enjoy all the colours of the season!
What great photos over here. Definitely feeling like fall, as opposed to the 85 degree weather we should be having all week.
I felt like you’d packaged the recipe up just for me, Smidge. Almost had me running to the nearest pumpkin store! Not that I’ve seen a pumpkin yet this year, but it surely won’t be long. i may as well wish you ‘Happy Halloween’ while I’m here. 🙂
[…] ♥ Start this season off on the right foot + bake the perfect pumpkin loaf! […]