thankful for pumpkin bread and you.

November 21, 2012

pumpkinbread5866 pumpkinbread5882 Here, a virtual loaf of pumpkin bread with chocolate chips and a recipe in case you want to make the real thing.

But more than that,  a note to say thank you. Last February when I left my position at the farm to work independently, it felt sort of like flopping off the side of a cliff. Exhilarating and terrifying all at once. I’m still figuring things out and I’m not sure what the future of this space or my career will look like, but I’m awfully grateful to have all of you reading my tea leaves along with me. Your coming back to this space day after day has been incredibly uplifting, even in this year’s most difficult moments.

I’m also incredibly thankful for the sponsors helping to support this space and for the good people who have given me opportunities to write and take photographs. Being surrounded by a community of people who value hard work is the only thing that allows for any of this to happen.

Pumpkin Bread with Chocolate Chips
adapted from Baked: New Frontiers in Baking

3 1/4 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
{As always, I winged the spices. A little of this, a little of that, enough nutmeg until I didn’t want to grate anymore}.
2 teaspoons baking soda
2 teaspoons salt
1 3/4 cups pumpkin*
1 cup vegetable oil
2 cups sugar (the originally recipe called for 3. I used two and thought it was great)
4 large eggs
1 teaspoon vanilla extract
As many chocolate chips as you’d like

*Details on roasting your own pumpkin, here.

1. Preheat oven to 350 F. Butter two loaf pans (9x5x3), dust with flour
2. Whisk flour, spices, baking soda, and salt
3. In another bowl, whisk pumpkin and oil until combined. Add sugar and whisk again, follow with eggs, whisked one at a time. Add vanilla. (The original recipe calls for adding 2/3 cup room temp water at this stage. I didn’t). Add chocolate chips.
4. Fold dry ingredients into the wet. Try not to overmix.
5. Bake in the center of the oven, for an hour and 15 minutes, or so. A toothpick will come out clean, when done!
6. Cool on racks for 15 minutes, dump out of your pans and gobble.

Other Thanksgiving-y posts:
Cranberry Bread
Cranberry Harvest
Pumpkin Pie
Roasted Corn Pudding in Acorn Squash
Butternut Squash, roasted and mashed
Mulling Spices
Boiled Apple Cider Syrup
Apple and Onion Hand Pies
A Thanksgiving Outfit
Thanksgiving in France (we were so young. so was this blog).

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  • Reply Selene November 21, 2012 at 6:23 pm

    i'll try to make it tomorrow!!!

    • Reply Erin November 21, 2012 at 7:13 pm

      let me know how it turns out if you do!

  • Reply Daniella C November 21, 2012 at 6:42 pm

    Thanks for sharing all your lovely posts! No Thanksgiving up here (Canada) tomorrow, but have a Happy Holiday!

    • Reply Erin November 21, 2012 at 7:13 pm

      thanks, Daniella!

  • Reply Debs November 21, 2012 at 6:55 pm

    I'm thankful for so many things but the joy I get from reading your posts are near and dear to my heart…

    You see, I'm a transplanted New Yorker living in Florida. Your little glimpses of back home mean more than you will ever know.

    Thank you and Happy Thanksgiving!

    • Reply Erin November 21, 2012 at 7:14 pm

      These are awfully kind words. Thank you.

  • Reply Kat November 21, 2012 at 8:15 pm

    Your blog is the first thing I read in the mornings.

    I'd like to take this opportunity to thank you Erin for sharing what you do. Your glimpse into city living via your blog and especially your instagram photos is something I particularly enjoy. I live in a small country town just outside of Brisbane, Australia, where there are no skyscrapers or buildings higher than three storeys. I'm passionate about architecture and live vicariously through your beautiful pics 🙂

    Happy Thanksgiving Erin, from a friend in Australia…

  • Reply Kat November 21, 2012 at 9:04 pm

    Erin, the fifth line in the recipe is missing an ingredient… I'm guessing a spice, or it's a typo (just reads "1/2 teaspoon")

    • Reply Erin November 21, 2012 at 9:08 pm

      especially thankful to you, dear Kat. one of these days, i'll get these right the first time!

  • Reply daniela tarelli November 22, 2012 at 2:13 am

    Hi Erin, I'm from Argentina and I'm glad I met your blog. I think it's just amazing. I love all your posts, and your recipes are delightful.
    I'm used to make breads of this kind, so as soon as I can, I'm going to try on this one. It looks delicious!
    Thank you for sharing all this with us.
    Happy Thanksgivig from here!

    • Reply daniela tarelli November 22, 2012 at 2:18 am

      By the way, I would like to know with what kind of paper is the the packaging made of. Thanks a lot!

    • Reply Erin November 25, 2012 at 9:45 pm

      hi daniela! thanks for writing! hope you're able to make the bread, soon! (i wrapped it up in parchment paper)!

  • Reply Neurotic Workaholic November 22, 2012 at 3:54 am

    That pumpkin bread looks really good, and it's wrapped up so beautifully too. And I'm grateful to read your blog; I stumbled across an article about your apartment and I really liked the pictures. I like your blog even more, especially because your pictures and your writing teach people to value things that they might otherwise take for granted.

  • Reply inkala images November 22, 2012 at 4:29 am

    Happy Thanksgiving Erin…so lovely to have found this wonderful space of yours!

    Ingrid x

  • Reply Alice November 22, 2012 at 5:35 am

    Happy thanksgiving. Thanks for creating such a lovely blog. I'm so glad I stumbled across it! x

  • Reply Anonymous November 22, 2012 at 12:30 pm

    Happy Thanksgiving, Erin, and thank you for your lovely blog. I'm an American living in London, and it's days like this when I miss home and my family more than I can say. Seeing your pictures really helps. Blessings.

    • Reply Erin November 25, 2012 at 9:43 pm

      holidays are so tough when you're not at home, hunh? hope you found some ways to make merry. xo.

  • Reply Vivi Stubi November 22, 2012 at 2:54 pm

    thank you for being such a lovely and true blogger – happy thanksgiving

    • Reply Erin November 25, 2012 at 9:43 pm

      hope yours was wonderful! thanks so much for reading!

  • Reply Mary November 22, 2012 at 9:33 pm

    I love this space! And it takes a lot of courage to do what you did and to do what you're doing. And you'll never wonder, as you age, what would have happened if you hadn't taken the leap. I don't have many regrets at 49, but i have a couple. If only i'd taken a leap as you did! But i love my life and am grateful for it. Even the hard days. Every experience i've had has taught me invaluable things. Be happy, and a Happy Thanksgiving to you and your husband. Oh, and thank you very much for the yummy recipe. I plan to make this on Sunday!

    • Reply Erin November 25, 2012 at 9:42 pm

      thanks so much for your note, mary. it means so much to me to have your support. hope that bread was delicious!

  • Reply sweet harvest moon November 22, 2012 at 10:56 pm

    Thank you for sharing these wonderful recipes 🙂

    Happy Thanksgiving!

  • Reply Amélie Curly November 25, 2012 at 6:56 pm

    yummmyyyyy! its makes me hungry !!!!!!!

  • Reply Lindsey October 12, 2016 at 2:13 pm

    Who needs a cookbook when I’ve got your blog! Making this ‘as we speak’! Can’t wait to try it.

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