It’s the first day of fall! The trees that I walk by on the way to work haven’t turned colors yet, but the air is a little colder in the mornings and the humidity of summer is long gone.
Let’s do a quick word association game with “fall”: scarves. hygge (Danish for ‘cozy’). boots. wool. soup. blankets. hearty foods. crisp air. color. hiking. hot chocolate. candles. thanksgiving.
What are some associations you have with fall? Do you call it autumn or fall?
To welcome in one of my favorite seasons, I made some pecan pumpkin bread. Although you could eat this year round, the association of pumpkin with Halloween and Thanksgiving decorations fits in with celebrating the first day of autumn.
1 1/2 cup flour
1 cup sugar
1/4 tsp. salt
1 tsp. baking soda
1 heaping cup pumpkin puree
1/2 cup olive oil
1/4 cup water
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. all spice
1/4 tsp. ginger (optional)
1/2 cup chopped pecans, divided
1/2 cup golden raisins
Preheat oven to 350. Grease and flour loaf pan.
1. Sift together flour, sugar, baking soda and salt in large bowl. Add spices and mix again.
2. In separate, medium sized bowl combine pumpkin, eggs, olive oil and water
3. Add pumpkin mixture to flour mix and whisk until smooth. Fold in golden raisins and pecans.
4. Pour batter into loaf pan. Sprinkle remaining pecans on top. (At this step you could also add whatever extra ingredients/toppings you want: see ‘post-baking thoughts’ for ideas)
Bake for 45-55 minutes and voila! Serve with a warm mug of tea or chai or even a glass of milk!
Post-baking thoughts: I added pecans, but I’ve been using this recipe for years and have experimented with adding walnuts, cranberries, apples and mini chocolate chips. Each one, or a combo of sorts, turn out great! I would be interested in adding a banana.