This past weekend my husband and I drove to Ohio to see our girls play volleyball!
One of the perks of a road trip is being able to stop at Starbucks. Coffee has become a treat rather than an everyday occasion since I jumped on the tea band wagon. You cannot imagine my excitement when we walked in and I saw the big signs advertising that pumpkin is back!! It was legal!!! I could start making all my yummy pumpkin recipes! I have been waiting a long time for pumpkin. Last fall it was my goal to LOVE pumpkin, as I was never a big fan. Apparently I had never had the right kind of pumpkin recipe!! By November I was obsessed! Pumpkin pancakes, pumpkin lattes, pumpkin bread, pumpkin oatmeal. Who knew??
Anyway, I digress.
Once we got back in the car, all I could think about was pumpkin. I was even so inspired that I decided to write an ode to pumpkin (not only to kill some time but to share my obsession with others). Long car rides will do that to me. So…here it is…my ode to pumpkin following the ABABCDECDE format and with 10 syllables per line. Dang, I’m good. 😉
An Ode to Pumpkin
Oh pumpkin! For you I have yearned so long.
A year has transpired since last we met.
I was tempted but for you remained strong.
Indulging out of season I’d regret,
As autumn sets the stage for you to shine.
Your look, your smell, your taste, I’ll remain true;
Brilliant orange brightens shortening fall days.
Fragrance emanates when plucked from the vine.
Cinnamon, nutmeg, clove pair well with you.
Oh pumpkin! To you I give heartfelt praise!
Well, anyway, you get the idea! And now, for my #1 favorite pumpkin recipe of all time. Thank you Kathy Patalsky at Healthy.Happy.Life for this highly addictive pumpkin bread. I love that it is a heavy bread…very moist and very filling! Even so, I have a hard time eating just one piece, so I make them into mini-loaves. Self control is sometimes a problem for me.
Oatmeal Pumpkin Bread (adapted from Kathy Patalsky at Healthy.Happy.Life)
2 1/2 c. oatmeal ground into flour (I do this by placing oats in a blender cup and blending)
3/4 t. salt
1 T. baking powder
3/4 t. cinnamon
1/4 t. ginger
1/8 t. nutmeg
1 c. almond milk
1 T. flax seed (ground)
1 t. vanilla
1 1/4 c. pumpkin puree
1/3 c. coconut oil
3/4 t. apple cider vinegar
1/2 c. maple syrup
1/4 t. orange zest
Combine first 6 ingredients in a large bowl. Put all other ingredients in a blender, making sure all ingredients are room temperature. Blend until mixed. Add wet mixture to dry. Stir until combined. Put into a lightly sprayed loaf pan. Bake at 350 degrees for 50-60 minutes.
How do you like to eat pumpkin?