This past weekend was quite insane. We had the ALS Walk (which I will have a recap of on Friday), my nephew was born (the first child I will be aunt to for their whole life), and I had a big project due. And I had a photoshoot. Doing dishes a few minutes ago was a welcomed emotional and mental break. So here we are, the first day of October. My home is not cutely decorated for fall, I have not had a pumpkin spice latte, but I did make pumpkin bread so I’m gonna call it a season.

Here is a fall-y children’s book and recipe for the above mentioned bread.

This was my favorite book as a kid. I loved looking for the cat in every scene.

Fall is synonymous with pumpkin especially when it comes to food. Personally, I don’t love the flavor but so many of my friends so I use it a lot to bake.

For a bake sale recently I modified my mother-in-law’s banana bread to be pumpkin and turned out great. I want to add chocolate chips next time but I don’t think the Texan is going to let me. He doesn’t love chocolate. It’s pretty tragic.

Pumpkin Bread

Ingredients

1 cup canned pumpkin

1 stick melted butter

1 egg

1 tsp vanilla

1 cup sugar

1 1/2 cups flour

1  tsp Baking Soda

dash of Nutmeg

dash of cinnamon

Instructions

Preheat oven to 325. Mix wet ingredients and sugar. Mix dry ingredients in separate bowl then add to wet mixture in increments (probably about three). Pour mixture into greased bread pan. Bake for 45 minutes or until a toothpick comes out clean.