Here’s my thing with pumpkin. It’s good, but you have to add a little sugar.
Similar to my “pumpkin” below:
She definitely needed a little “sugar” on this day. This is Miss Rae’s first experience with mini-golf. We made it through 7 holes before she started screeching for water. And then she spent the rest of the time pouting on this bench. It might’ve been because she knew she was losing. She might’ve gotten that trait from me. At one point in the game, Matty B looked at me and said, “You’ve given up, haven’t you?”
I wasn’t winning. I might’ve needed a little sugar myself.
But there’s proof that under the right circumstances (i.e. not boiling hot, not losing to her older brother), my pumpkin can be super sweet.
You might say, “sweet as pie”.
I say, “sweet as pumpkin bread.”
This recipe is NOT healthy.
This recipe is chock full of sugar.
You won’t care. It’s so delicious, it won’t matter.
It’s so delicious that you’ll eat the whole loaf in less than 24 hours. We did.
It’s so delicious that you will get over the fact that your perfect scenario for eating this pumpkin bread was on a curb, watching the parade, whilst drinking a salted caramel mocha, but the line at Starbucks was insane, and nobody likes salted caramel mocha that much. And so you ate it without, and it didn’t matter because it’s that good.
The “pumpkin” loved it. Also, we ate it in the shade. Baby girl does not like to be overheated, thankyouverymuch.
1 cup ap flour
3/4 cup ww pastry flour
1 cup brown sugar
1/4 cup white sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 cup pumpkin
1/2 cup oil
1/4 cup maple syrup
1/4 cup water
Mix wet and dry ingredients separately. Combine. Pour into greased bread pan. Bake at 350 for 60-75 minutes.