It’s not fall without it.

The heady mix of nutmeg, cinnamon, clove, and vanilla mingles with the smells of rain, dried leaves, and cider as the  October mists roll in off the Sound.


Pumpkin’s high water content can make it difficult to produce cakes and bread with a delicate crumb.  This recipe, adapted after reading a ThymeToEat recipe on @Food52, produces an airy quick bread not a leaden loaf that would be better suited as a doorstop.  

Preheat the oven to 350F.  The bread will bake for approximately 1 hour.  Rotate half way through.  Allow to cool before slicing.

  • Butter, room temp 1/2c
  • Cane sugar 1 1/4c
  • Eggs, room temp 2
  • Pumpkin Puree 1c
  • Kefir 1/2c 
  • All purpose flour 1 1/2c
  • Baking soda 1/2t
  • Baking Powder 1/4t
  • Salt 1t
  • Pumpkin spice mix 3/4t

This is a fairly standard quick bread recipe.  Combine all the dry ingredients, set aside.  Cream the butter and sugar. Add the eggs, then kefir. Scrape the bowl before each addition.  The keys here creaming the butter and sugar for lightness and a deft hand to fold in the pumpkin and dry ingredients.  You want to be gentle, but firm.  Mix with intention, make the motions count.  Topped with chopped walnuts for  added texture before baking.

Take advantage of the rainy weather and kick back for a bit.  Once the bread has cooled a bit slice off a few thick pieces smear with crème de marron, and enjoy with a nice cup of tea.

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