|The new road home, and pumpkin bread recipe.|
Autumn Pumpkin Bread: Time to Bake
Autumn in Portland, Oregon, is soft and rainy. Foggy. And slow to frost. The scents of Ponderosa pine and red cedar infuse our morning walk with a woodsy familiarity my New England soul craves, as yellow willow leaves flutter earthward, dreamlike, cinematic.
Time to pull on sweaters. Dig out a favorite scarf. Stack kindling and firewood. Choose a new book to love (I am reading Mink River by Brian Doyle- a lovely, lyrical, michievous book infused with Irish-American sensibility and Salish stories).
And best of all, it is finally time- for pumpkin lovers everywhere- to fill the pantry shelves with tins of our favorite curcurbit. Because Dear Reader...
It's time to bake.
And I have a fabulous, flavorful, autumn-worthy gluten-free pumpkin bread recipe for you.
A huge, gorgeous pumpkin loaf.
Enjoy warm from the oven, with butter or cream cheese.
Or make it ahead: Bake it. Wrap it. Freeze it.
And Babycakes, it will feed a crowd.