mrs watson’s pumpkin bread

mrs. watson's perfect pumpkin bread | via she likes to eat

in the fall, i sometimes get a little too excited about christmas being so close. i confess, i begin to listen to christmas music and bake things that remind me of the holidays. all because the temperature has dropped, like, 15 degrees.

when we were traveling a few weeks back, we spent some time in oklahoma city with a few close friends. one of those dear friends had just moved into a new house and i was seriously drooling over her new kitchen. (white + marble + gold fixtures make me a little giddy.) THEN she had me drooling yet again over this homemade pumpkin bread she had made from scratch. literally the day we got home, i immediately gathered the ingredients and made it for my family.. well, for myself, let’s be honest.  i only made a few small changes and, after a few batches, truly it’s the best i’ve made. or ever had. it is super moist (i ain’t afraid to say it); light & fluffy yet superbly dense, while not being overly sweet. it has a ton of flavor from all the spices and, well, yeah. it’s the perfect pumpkin bread.

mrs. watson’s perfect pumpkin bread
makes 2 loaves

ingredients

2 1/2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp nutmeg

2 tsp ground cloves

2 tsp cinnamon

1 tsp coarse sea salt

1 16-oz can pumpkin (not pie filling)

4 eggs

1 cup vegetable oil

2/3 cup water

2 tsp vanilla

directions

1. preheat oven to 350. spray 2 large loaf pans (or 6 small) with cooking spray – i use coconut or grapeseed oil spray. set aside.

2. in a large bowl, mix the dry ingredients. in a separate bowl, whisk the eggs. then add pumpkin, oil, water, and vanilla. mix the wet ingredients into the dry and stir until incorporated. pour into the prepared loaf pans.

3. bake for 50-60 minutes, until a toothpick or knife inserted fully into the center of the bread comes out clean.

spiced mixed nuts with brown sugar + rosemary butter

spiced mixed nuts with brown sugar + rosemary butter | via she likes to eat

for my family, fall is a big time of entertaining. there is a lot of football to be watched, and with the weather getting cooler, we have a tendency to often gather with friends to eat, play games outside, and then retire to the fire pit for s’mores. while i am cooking and guests are still arriving, i like to set out a little something for guests to snack on, and this is one of my favorites to put out. most people love nuts and this is a deliciously different way to serve them, instead of just plain ol’ poured-from-the-can-mixed-nuts. they are a little bit sweet and a little bit spicy. and the rosemary gives it an incredible flavor. if you and your guests don’t polish off the whole bowl in one night, they will keep for about 2 weeks in an airtight container.

spiced mixed nuts with brown sugar + rosemary butter
adapted from union square cafe’s bar nuts

ingredients

36 oz mixed nuts (i prefer a mixture of just pistachios, almonds, and cashews – or you can do a pre-mixed variety), lightly salted

4 tbsp chopped fresh rosemary

1/4 tsp cayenne (if there are no kids, and you like spicy, 1/2 tsp is recommended)

5 (level) tsp brown sugar

3 tbsp butter

directions

1. preheat the oven to 350.

2. spread out nuts in a single layer on a rimmed cookie sheet. roast for about 8-10 minutes, stopping about halfway through to stir the nuts a bit.

3. while the nuts are roasting, in a small saucepan over medium-low heat, melt the butter. once completely melted, add in chopped rosemary, cayenne, and brown sugar. whisk well to incorporate. turn off the heat.

4. when the nuts are done roasting, pour them into a large bowl. toss well with the butter mixture. serve while still warm or at room temperature.

enjoy!