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
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 7×3 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!