If there’s one thing that I love to do every day, it’s baking. Usually, I can convince one of the girls to take a break from her hectic life to sit down for some tea and cookies, but even if all of my darlings are busy, there are still plenty of places and people in Chicago that could use an extra plate of something delicious.
Summer is really and truly over now, which means that the days of strawberry pies and lemon squares are over. Granted, few things are better than an autumn apple pie, but what I really look forward to once the leaves change is baking my pumpkin bread.
Pumpkin is such a distinct smell and taste, reserved purely for the fall. Ella loves to get her pumpkin spice lattes, and Meryl lights pumpkin-scented candles in her apartment once October hits. Pumpkin sets the autumn mood.
So I’ll let you in on a little secret that used to be reserved just for Due and me—the recipe for my pumpkin bread. Whether you bake it for yourself or for your friends and neighbors, it’s sure to put your house in the fall spirit!
- Preheat oven to 325 degrees.
- Cream together ½ cup of softened butter and 1 cup of sugar
- Beat in 2 eggs
- Stir in 16 oz. of canned unsweetened pumpkin
- Add 1 ½ cups of flour
- Stir in 1 tsp. baking soda and 1 tsp. vanilla
- If you like, add milk chocolate chips for extra sweetness.
- Pour into a greased bread pan, and bake for 50 minutes or until a knife comes out cleanly.
Love and kisses, darlings!