This past weekend, I harvested the last bits of bounty from my garden. I then spent the next several hours turning and preparing my plot for next year, and even marked off an additional area that I will be planting next spring. The act solidified the coming of winter, and the rapid speed in which we are tearing through fall. We’ve already experienced a few freezes over night, and I’ve begrudgingly had to scrape frost off of my car windows on more occasions than I am willing to admit to at this time of year. Even so, the feeling of definite seasons is indescribable. Frozen toes aside, I wouldn’t trade this for the world!
Coming soon: seed-saving & drying herbs
A few snapshots of the last of my bounty:
Trust me when I say that I love simplicity; especially when it comes to what I cook. This recipe is so easy that it would take more work to mess it up than it would to actually complete it. It makes enough for three loaves, so we intended to eat one, freeze one, and then share one with others. Sadly, the ‘others’ never saw that third loaf. We ended up eating the other two in one weekend, and obviously couldn’t sacrifice the third, so we kept it. What would we eat for dessert, or a snack, or. . . breakfast?! Ahem.
In order to make up for our transgressions, I am here to offer the recipe to the ‘others.’
Adapted from a recipe on allrecipes.com.
Makes 3 loaves.
- 1 15 oz. can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoon ground cinnamon
- 2 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Preheat oven to 350 degrees. Grease 3-7×3 inch loaf pans.
Combine all ingredients. Divide batter equally among three pans.
Bake for 60 mins, or until a knife inserted in the center comes out clean.
*If you’re feeling really gung-ho about it, you can use fresh pumpkin after you carve some awesome ones to display on your stoop. ‘Tis the season!