pumpkin bread

Pumpkin Bread Cover

Here in Dallas, we finally had our first cool day. Which finally felt like fall. The change to fall is always such a welcomed surprise, and I celebrated this with a little fall love. Getting out pumpkins and gourds, buying pumpkin and apple scented candles, dreaming of all the warm food we disregard during the summer heat ,and yes, making pumpkin bread! I got this recipe from a subtle revelry. Next up, pumpkin scones, bread bowl chili, and maybe apple cheese crisp! Yum! Gosh, I love fall!


  • 2 eggs
  • 1 cup sugar
  • 1 cup canned pumpin
  •  3/4 cup olive oil
  • 1/4 cup water
  • 1-2/3 cup flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice


Preheat oven to 350 degrees. Grease an 8×4 loaf pan.

In a medium bowl, mix eggs, sugar, pumpkin, oil, and water.

Wet Mixture

In another bowl, stir together flour, baking soda, salt, baking powder, and spice.

Dry Mixture

Add dry ingredients to wet, and stir to blend. Pour batter into prepared pan. Bake 50 – 55 minutes. Let cool for 15 minutes.

Pumpkin Bread

Transfer to cooling rack and enjoy! This is such an easy recipe! And judging that there are only 4 pieces left, delicious too!

Pumpkin Slice

Enjoy Friends and Happy, Happy Fall!

chalkboard pumpkins

Hi Friends! October has creeped up quickly and it’s always a super fun decorating month/season! All those gourds and warty pumpkins to choose from – how does one person decide?!

I’ve been putting them everywhere around the house!

Even Otis got into the season! (He’s a little nervous I might steal his pumpkin in this picture.)

With all of these pumpkins around the house, I wanted to start decorating them! I bought chalkboard spray paint and used it on my pumpkins! I picked up the spray paint at Home Depot and used the spray paint can instructions to spray the pumpkins! I also let the tops dry and flip each pumpkin over to spray the bottoms.

They look super cool in just the matte black, but it was more fun to get the chalk out and draw on them!

I could totally see this being really fun for kids! Maybe a countdown to Halloween? Or just a new face on the pumpkins each day? The possibilities are endless!

Happy Weekend… and pumpkin loving season!

pumpkin scones

It’s fall!! Well at least up north it’s fall, and I’m sure there are leaves changing, too. Here in Dallas, it’s still warm but we have had a few cooler mornings – and it’s beautiful weather all day (when it’s not in the 90’s)!! I love this time of year in Dallas! Plus, no matter where you are at this time of year, everything pumpkin-flavored is available!!

I was looking for pumpkin scones and came across this recipe on sweetpeaskitchen. She places not one but TWO different drizzles on top of her pumpkins scones, so I was all in!


Pumpkin Scones

  • 2 cups all purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

Powdered Sugar Glaze

  • 1 cup plus 1 tablespoon powered sugar
  • 2 tablespoons milk

Spiced glaze

  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground ginger
  • Pinch of ground cloves

Start by preheating your oven to 425 degrees and lining a baking sheet with parchment paper.

In a mixing bowl, whisk together the “wet ingredients”: pumpkin, half-and-half, and egg. Set aside.

Sift together into a large mixing bowl the dry ingredients: Flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now using a pastry blender, mix the butter and dry ingredients until you reach the consistency of coarse cornmeal. Don’t overwork the mixture, though there shouldn’t be pieces of butter larger than a small pea. You could probably do this step in your mixer using the paddle attachment, but I get all nervous about overworking the dough.

Now, fold in the wet ingredients. I usually make an indentation (like when you have mashed potatoes and gravy), then you can flip the flour into the wet ingredients. I used a spatula to try my best to mold everything, but at the end (with floured hands) I used my hands to mold in the flour. Again, don’t overwork the dough. It’s crumbly and not tightly packed and that’s okay! Just make sure all the dry ingredients are married with the wet.
On a well-floured surface, flatten and form the dough into an 8″ circle. Then, cut into 12 triangles! It’s looking like a scone now!
Place the triangles on the parchment-lined baking sheet and bake for 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.
Make the powdered sugar glaze by mixing the milk and sugar until smooth; then paint the tips of the scones with glaze – I used a pastry brush. When making the glaze, start by putting the powdered sugar in the bowl and gradually pour in the milk. You might not need all ofthe milk.
While the first glaze is drying (~10 minutes or so.), make the spiced glaze by combing all ingredients and mixing until smooth. Drizzle onto the scones!

The recipe states you should wait a whole hour before serving, to let the glaze dry. So plan to leave the house for a while or else you’ll want to eat them all!

Note: If some of my pictures look like more ingredients than yours, don’t be thrown off. I made a double batch for my neighbors who just had their first baby! I plan to write in the card “We’re sure you’ll have some sleepless nights and early mornings. We hope these scones (with a cup of coffee) will help ease the transition. Congratulations on your new addition!”

Full Disclosure: I made these three times now (three times in four days!) and there’s a slight bitterness at the finish. I can’t figure it out?  I took out the cloves, nutmeg, and ginger on my last batch and still… bitterness!  I’m really sad to say, they didn’t turn out as good as I’d liked or looked. So, if anyone knows what I’m doing wrong, do tell. Or if you know of the certain ingredient that’s making these taste that way? Maybe one of my ingredients is old?!? I even bought new flour and spices. Or if you make these, and that doesn’t happen to you… please, please, let me know.

I honestly haven’t had a baking fiasco like this since my hard-candy experiment in sixth grade. I had a “small” kitchen fire my parents still don’t know about.