So you thought you could sneak up on me, huh? While I was busy rearranging my sweaters to a more prominent section of my closet you just thought you could squeak on in. Didn’t you.
While I was busy shopping for wedge boots you thought you could just breeze in to my life. Uh huh.
Bringing with you cold mornings, my brother’s Oct. 1st wedding, quarterly tax due dates and inexplicable cravings for pumpkins and pies.
Sometimes together but not always… pumpkins and pies that is.
First of all, while you were trying to sneak up on me, I have already baked six pies this month.
Yes, six. Boo-yeah.
Second, I made pumpkin bread today. Marking the third can of pumpkin I’ve opened this season.
So who, may I ask, is sneaking up on who? Yeah, that’s right October, I got the jump on you!
(Insert wicked cackle laugh here.)
Needed: 1 stick (1/4 cup) softened butter, 1 cup sugar, 2 eggs, 1/4 teaspoon vanilla extract, 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup nuts, 1/2 cup ricotta cheese and 3/4 cup pumpkin.
In a bowl cream together the butter and sugar. Add eggs and vanilla and stir until well combined.
In another (larger) bowl whisk together the flour, baking soda, salt, and spices. Add the butter mixture, ricotta and pumpkin and stir to combine. Pour batter into a well-greased loaf pan. Sprinkle on to the nuts and (optional) sanding sugar for texture. Bake at 350 F for 1 hour.
Serve slices warm with coffee, while wearing a textured knitted sweater with a cat in your lap. (That last part is totally optional, I guess.)