Bake Your Way through a Divorce, Episode 1 – Kathy’s Pumpkin Bread

As previously mentioned, we’re gonna take a blogging baking detour for a couple months!

I’m a bit shocked at what I’m about to share with you:  guys, I VLOGGED.  Vlogged a baking video.  And it didn’t turn out badly.  (H/T to Ginny and Claudia for suggesting it!)

Granted, I’m using the most elementary equipment (a Samsung S5!) and video editing skills ever, so it’s QUITE simple.  It’s also WAY too long (19 minutes?!).  But it exists.  This happened.  And in one take, no less. Okay, technically three, but each was only one take, so cumulatively: one take.  In future episodes, I will try to edit more in short chunks, but I was encouraged by my mentor (*cough brother cough cough*) to publish this first one as is, so I’m putting it forward in all its immature glory.

This is one of my all-time favorite recipes, so it’s a perfect one to start off with.  It’s one of my dear friend’s recipes for Pumpkin Bread (thank you, Kathy!!!).  I got the recipe when I graduated college, and I’m pretty sure I’ve made it at least once every single year since then. It’s that good.  It’s fall – wrapped up in a loaf of moist, spiced bread.

Here’s the video, and I’ll post the recipe below.  Please let me know if you make it, too!  And a shout-out to all my fellow Joe McNabbians who loved this bread.

Kathy’s Pumpkin Bread (1/2 batch)

1. 1 1/2 cups sugar

2. 1 3/4 cups flour

3. 1 tsp baking soda

4. 3/4 tsp salt

5. 1 tsp cinnamon (generous is good)

6. 1 tsp nutmeg (generous is good)

7. 2 eggs unbeaten

8. 1/3 cup water

9. 1/2 cup oil

10. 15 oz (ish) can of pumpkin

Mix dry ingredients and wet ingredients separately.  Carefully fold dry into wet, being careful not to overmix.  Pour into a well-greased loaf pan or similar.  Bake on middle rack at 350 degrees for an hour.  Check in the middle to see if done.

photo credit: Olive Oil Pumpkin Bread via photopin (license) (Because, seriously, guys, I forgot to take a picture of my own pumpkin bread creation.)

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