Anyone that knows me really well knows that I’m not the biggest fan of fall. I get why people love it… The falling leaves and crispness in the air brings warm and fuzzy pumpkin-ey feelings. But, growing up in the frigid 9-month winters of Chicago, to me, fall represents the beginning of the end… Long sunny days and lightning-bug-catching nights are over and a long bone-chilling winter is ahead.
I believe in the power of positive thinking (a bit too much) and every year I would convince myself that “this time” it’ll be different. School won’t ever start back up… the sun will always be shining… the rest of our days will be filled with activities such as tag-playing and ice-cream-man-chasing. It’s good to be optimistic, but man I really know how to set myself up for crushing disappointment.
Now that I’m older and wiser there are 2 things I love about fall. #1: The fact that it’s still 90 degrees in Austin through December (ok, so that one’s cheating), and #2: pumpkin bread. With chocolate.
- 1 1/2 cup whole spelt flour
- 1 cup organic pumpkin purée
- 1/4 cup olive oil
- 2 eggs beaten (or vegan egg substitute, or omit and use 1/4 c. extra water)
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 cup water
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- a handful or so of chocolate chips
- Preheat oven to 350.
- Sift together dry ingredients (not the chocolate chips, I put those on top - or if you want them in the bread, by all means do so, you're just going to probably want more than the handful I indicated above).
- Combine wet ingredients.
- Combine wet and dry ingredients. Pour into a greased loaf pan and sprinkle with chocolate chips.
- Bake for 40-50 minutes or until a toothpick comes out (almost) clean except for the very middle. (Unless you have a more even temperatured oven than I do because if my middle is done, my ends are overdone).