Paris this week has been blessed with an incredible Indian Summer. It’s hard to believe it’s Autumn but hey, let’s not complain! We’re supposed to hit 30°C today so the weekend is beckoning us to eat outside. We’re finally getting that August weather we never had.
Today you are all in for a treat. I am thrilled to have the gorgeous, glowingly healthy, Kelly Hunt join us from Eat Yourself Skinny.
Why is she so healthy looking? I’m sure her tempting eat-yourself-skinny recipes may just have something to do with it. En plus, although she has a love-hate relationship with running, she still manages to conquer the odd marathon. My favourite part, though, is that she not only adores her food but enjoys her wines, too. How lucky to have so many fabulous wineries in Virginia on her doorstep!
Ladies and gentlemen, macaronivores, let me hand you over to Kelly – she is about to share something particularly fabulous with us to welcome Autumn.
Anyway, I absolutely loved the combination of flavors in this bread. You have cinnamon, pumpkin, nutmeg, allspice, ground cloves…ahem, need I go on?? This really turned out incredible, was perfectly moist and tasted sensationally sweet!
Have I sold you yet??
Well if not, the best part is this only takes about 10 minutes to whip up and is extremely easy! Enjoy a slice for breakfast in the morning or wrap up as great gifts for your family and friends. I brought this particular loaf to my office to share with my co-workers and I’m happy to say there was none left!! Feel free to add nuts or dried fruit to your mix for a great variation.
Did I mention I absolutely LOVE this time of year?? It doesn’t get much better than scarves, spiced lattes and the sweet aroma of delicious pumpkin bread! Hope you all enjoy this as much as I did!
Pumpkin Spice Bread
Here are your ingredients:
Recipe adapted from Bella So Savvy
1 1/2 cups brown sugar
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1 2/3 cup all-purpose flour
1/2 cup vegetable oil
1 cup canned pumpkin
1/3 cup water
Preheat oven to 350 degrees F. Lightly grease a 9x5x3 loaf pan and set aside.
Mix sugar, baking soda, spices and flour together in a large bowl. Add remaining ingredients, blending well. Pour mixture into prepared loaf pan and bake at 350 degrees F for 1 hour or until toothpick inserted into the middle comes out clean. Cool in pan for 10 minutes and then invert onto cooling rack until completely cooled. Enjoy!
Thanks again Jill for inviting me to your fabulous blog to guest post!
Feel free to stop by my little bloggy anytime for more delicious recipes or even just to say hi!
Merci beaucoup, Kelly. I’m heading out to grab that pumpkin (we’ll just have to make our own purée since the French haven’t thought of this one!) and make this as soon as I can. Your colleagues are so lucky to have you around to taste this beauty, Kelly. Don’t forget to check out Eat Yourself Skinny for many more recipes and say bonjour from me! Enjoy your weekend.
Update: Apologies to all those who wanted to leave a comment and couldn’t.
We’ve had some crazy server problems so things have gone willy wonky.
Thanks so much for your patience!