Friday, October 9, 2009

For you, punkin.

I'm wearing a scarf today. Nevermind that it's super thin, orange and grey striped, and matches a little too well my orange super thin pretend sweater. Blue jeans and my super sexy fun Gianni Bini brown boots. Yeah that's right people, a cold front blew into Texas and it's 58 degress - sweater weather in the south. Yeehaw.

I love this time of year, but only really when the weather starts to turn. We have to take full advantage of these days too because I think it's literally supposed to be back up to 90 by next weekend. Gross.

I'm envious of the places that have a real FALL season. In my mind I can see the fall like colors, leaves turning, feel the brisk air, smell the warm comfort foods...and then I go to flip on the a/c and it's an instant dream killer.

Not this weekend though, it's supposed to stay on the cooler side. I can't wait to lounge around my house in my fat clothes and do a whole lot of nothing. We are going to get out Sunday though and join some friends to take kiddos to a pumpkin patch at Sweet Berry Farms. I'm a little excited about this, I've always wanted to have a little one to dress up all warm and take out to pick out a pumpkin. Fun family memory to make. You know, like the Griswold's and their Christmas tree. We'll get to that in a few months I suppose.

In the spirit of the cool weather, the pumpkins, and the turn of the season I'm going to bake some pumpkin bread this weekend and thought I'd share the recipe. If it doesn't taste good it's clearly your fault. :)

1 (15 ounce) 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
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

This is the low fat version kids, wink, so get on your snuggie and enjoy!


OceanDreams said...

Yummie, looks like the perfect meal and I love that it is fat free! Have fun at the pumpkin patch, I bet the kiddos will love that. Also, enjoy the cool temps while you can, I understand living in California.

Tracy-Girl said...

Ohhh yum, I love pumpkin bread. I might use that recipe and make some tomorrow. I have never made bread before, but now seems like a good time to try. I am so with you on the weather! I love the fall season, I just wish we had the weather change. I love sweater and scarf weather, and sometimes I will wear sweaters and scarfs just for the heck of it :)

Kristin said...

Mmmmmmm, thanks for the recipe! I think the hubs just might get some made for him!

The Redhead Riter said...

Pumpkin bread is one of my favs. I love the way the whole house smells so warm and cozy while it is cooking.

Life, Love And Lola said...

Yum! I love anything pumpkin! And lucky you for your cold front! It is so stinkin hot here! I'm jealous!!