I love to bake.
It’s sort of like therapy for me.
I love the fact that I can mix a bunch of stuff together and create something warm and delicious.
I love to hear the men in my house moan and groan with delight over a sweet treat that I’ve made for them with love.
I love the certainty that comes from mixing flour, eggs, and sugar. It will be cake. Thank God for cake.
And thank God for buttermilk pumpkin bread.
Every once in a while I get in these moods where I have so many thoughts swirling around in my head that I am actually unable to write. I have so many things I want to tell you and thoughts I want to share, but it’s as if I can’t complete any one blog post. I just keep creating lots and lots of notes. Half of which will never (and shouldn’t) be used as actual posts, and the other half require me to have the time to sit down long enough to translate them from Adrienne to English.
That time is something I can’t seem to get lately. It’s time I am desperate to have, but yet I’m also desperate for the time I’m spending doing other things too. So many other blessings in life take priority over this space. School and family come first, and those are two very big firsts. They often get in the way of the time I need to write and clear my head.
That’s when I really love to bake.
Yesterday was the perfect kind of Sunday.
We spent the morning at church together and then came home for a day around the house. I baked while my husband and my youngest decorated for Halloween. My oldest sat on the couch and played video games most of the day, but that’s what he wanted to be doing. We all just relaxed and enjoyed being home.
I’m desperate for that time too.
Time with my boys.
Time with my husband.
Time just making memories for the boys of home.
Nothing spectacular, just home.
I hope they attach the smell of this yummy bread to the memory they have stored up in their hearts from yesterday, and I hope you enjoy my Buttermilk Pumpkin Bread too!
I made it using the Georgia sugar pie pumpkins we got on our trip a couple of weeks ago.
I’ve never used real pumpkin in a recipe before, but this bread turned out amazing! I’m positive it made all the difference.
To roast the pumpkins:
Cut the pumpkins in half and remove the stringy stuff and seeds (like a cantaloupe). Remove stem. Roast pumpkin halves face down in a shallow baking dish. Cover with foil and bake at 425 degrees for about 1 1/2 hours. The skin will sort of peel away from the good stuff like a sweet potato. Scoop out the filling. Let cool.
Buttermilk Pumpkin Bread Recipe-because everything’s better with buttermilk!
- 1 3/4 cups all purpose flour
- 1 1/2 cups sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tbsp. pumpkin pie spice
- 2 eggs
- 1 cup *pumpkin ( I usually have a generous cup. It's almost always overflowing.)
- 1/2 cup vegetable oil
- 1/4 cup and 1 tbsp. buttermilk (I usually over pour just a tad on this step. I can't help myself.)
- 1 tsp vanilla
- In a large bowl, sift together flour, sugar, baking soda, salt, and spice.
- In another large bowl, combine eggs, pumpkin, oil, buttermilk, and vanilla.
- Add in dry ingredients a little at a time. Rotating between adding and mixing.
- Stir just until combined.
- Pour into small loaf pans (greased). My loaf pan holds four loaves and this mixture will fill three of the four loaves.
- Bake at 325 degrees for about 1 hour or until bread tests done.
- Cool on wire rack.
- *I used sugar pie pumpkins for this recipe. Using real pumpkin requires some prep, but it was worth it!