You probably heard that we got an insane amount of snow this weekend. So much in fact that I even took a snow day on Friday. Here's the view from our front door. Obviously, the main focus of this weekend was staying warm and cozy inside, preferably on the couch. A perfect opportunity to make some delicious pumpkin bread (recipe below)...
...and to give myself a much needed pedicure. Side note: feet are very weird, huh?
What about you? Did you stay warm this weekend?
Spiced Pumpkin Bread (adapted from epicruious)
2 cups sugar (I did 1 cup white sugar, 1 cup turbinado) 1 tablespoon agave nectar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 2 cups all purpose flour 1/2 cup whole wheat flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon salt
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar, agave nectar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, ginger, baking soda and salt and into another large bowl. Stir into pumpkin mixture in 2 additions.
Divide batter equally between prepared pans. I drizzled some agave nectar and turbinado on top for an extra crunch. Bake until tester inserted into center comes out clean, about 50 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.