Since fall is right around the corner I have been having the craving to make and eat an autumn inspired dessert. Something comforting and slightly spicy to warm my insides. I found just the thing at A Kitchen Addiction and knew I needed to make this right away. 


Ingredients for the loaf

  • 1 cup of all purpose flour
  • 3/4 cup of whole wheat flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 2/3 cup brown sugar
  • 1/4 cup of white sugar
  • 1 teaspoon vanilla
  • 1/2 cup of Greek yogurt plain or vanilla
  • 2 tablespoons of olive oil
  • 1-1/4 cup canned pumpkin 

Frosting Ingredients

  • 1-1/2 tablespoons brown sugar
  • 1/2 tablespoon of water
  • 2-1/2 tablespoons soft butter divided
  • 1/8 teaspoon salt
  • 2 tablespoons canned pumpkin
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1-3/4 cups of icing sugar
  • coarse salt for sprinkling (optional)


Start by preheating your oven to 350 degrees then grease a 9x5 loaf pan with butter or non-stick spray. Mix together flours, spices, salt, baking powder and baking soda until well combined. Set aside.

In another bowl using an electric mixer beat eggs, brown and white sugar until creamy on medium speed. Then beat in vanilla, yogurt, oil and canned pumpkin until completely combined.

Next, slowly add the dry ingredients into the wet and beat until just mixed and make sure to scrape down the sides a couple times. Don't over mix or your loaf will be tough. You will then want to pour the mixture into the prepared loaf pan and bake in the oven for approximately 50-55 minutes or until a toothpick inserted into the middle comes out clean.

Remove from oven and cool inside pan for 10 minutes before removing loaf to a wire rack to completely cool.

Frosting Procedure

When you first take your loaf out of the oven you can then start making the frosting. Combine brown sugar and water in a small sauce pan over medium heat. Stir constantly until mixture comes to a rolling boil and then remove from the heat. Stir in 1/2 tablespoon of butter and salt and allow to cool.

While caramel is cooling beat together remaining butter and pumpkin in another bowl. Add cinnamon, nutmeg and cooled caramel and beat until well blended. Slowly add the icing sugar a little at a time beating together completely in-between additions. Stop adding once you reach a creamy and spreadable consistency.

Spread delicious frosting over the cooled bread. While you can absolutely enjoy this bread immediately I found it to be 10 times better after sitting in the fridge over night. It didn't last more than 24 hours in our home. Mmm.

Yummy close up!!!

Happy Baking!

AuthorCamille Pacori

If you are looking for a quick and easy autumn decoration that looks absolutely stunning then this is the craft for you. It requires very few materials and only takes 10 minutes to put together.


  • Coloured candle
  • Cinnamon sticks
  • Ribbon, burlap, raffia, string or yarn
  • Hot glue gun
  • Elastic band

Start by figuring out how many cinnamon sticks you will need. To do this you can put an elastic band onto the candle and then sliding the sticks inside until they completely surround the candle.

Next, you will want to either glue the cinnamon sticks onto a length of ribbon or tie them together with string. If you try gluing them directly to the candle they wont stick very well.

Once all the sticks are tightly tied together you can then wrap it around the candle and tie both ends together. I used the elastic band again to stabilize everything while I repositioned the sticks until I was happy with the way it looked.

You can then tie a burlap ribbon onto your candle to hide the sting and add some extra detail. You could go even further and embellish with glitter, rhinestones, bows and leaves.

While burning this candle the fragrance of cinnamon will fill the room but always remember to never leave a candle unattended. While the cinnamon should not catch on fire its always better to be safe than sorry. 

Happy Crafting!

AuthorCamille Pacori

This post is a little off topic from design and decorating but non the less important.

So unfortunately Christmas came early for us here in Calgary. Now I don't mean we got some frost or a light dusting of snow, I mean we got a boat load. It fell for two whole days straight and we ended up getting about 20 centimeters in some areas of the city! While its not unusual for snow to fall before Halloween, its incredibly rare for it to be so wet and heavy.

While snow like this doesn't really affect us very much it did have a detrimental consequence on pretty much every tree in the city. The leaves have yet to fall off which means all this weight kept piling up throughout the night. After a while tree limbs just started breaking....everywhere! You cannot drive down a single street in the city without seeing this catastrophe.

With fallen trees come fallen power lines and many blackouts. We were lucky enough to wake up Wednesday morning with absolutely no power. I never realized how much I rely on being able to switch on a light until I couldn't. Thankfully, we had a couple candles laying around the house because we like it to smell nice, not because we were prepared.

While this emergency wasn't actually an emergency and only lasted a couple days it really drives home the point of being prepared. If we would have been without power for more than one day I'm not sure what we would have done.

I am no expert but I recommend at least having a three day disaster emergency kit. Start with the basics like food, water, a first aid kit, some candles and matches. Research online for exactly what you and your family should have at all times. It really is important to be ready for anything.

Happy Surviving!


AuthorCamille Pacori

With the ever impending doom of colder weather and the official first day of fall I realize I am trying to hold onto summer for as long as possible. Because of this I decided to find a bright, sunny and fresh dessert to make so that I can forget that its actually September! After a short time searching I found a lovely lemon poppy seed loaf at Family Feed Bag that is one of the best I have ever tasted!



  • 1/4 cup soft butter
  • 3/4 cup of white sugar
  • 1/2 cup of vegetable oil
  • 2 eggs
  • 1/2 cup of yogurt (I used vanilla Greek yogurt mmm)
  • 1 tablespoon of lemon zest (approximately 2 lemons)
  • 1-2/3 cups of all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 3 tablespoons of poppy seeds

Syrup glaze

  • 1/4 cup of fresh squeezed lemon juice (about 1 lemon)
  • 1/4 cup of icing sugar


Start by preheating your oven to 350 degrees then grease a loaf pan and set aside. Cream butter and sugar together using a hand held beater or stand mixer. Next, add oil, eggs, yogurt and lemon zest and beat until smooth. Set liquid mixture aside.

In another bowl combine all dry ingredients until evenly mixed.

Gradually add the dry ingredients to the wet blending until smooth. You should end up with a creamy batter that will hold a very soft peak. Don't over blend.

Pour and smooth batter into the greased loaf pan and stick in the oven for 55-65 minutes or until a toothpick inserted into the middle comes out clean.

As soon as you pull the loaf out of the oven immediately mix together the lemon juice and icing sugar then pour evenly over top. The hotter the loaf the better the syrup will soak into it. Let cool for another 10-15 minutes in the pan.

Remove from pan by sliding a knife along the edges then flipping it out using a plate. This loaf was devoured so quickly that I forgot to take a photo of a sliced piece but believe me its just as beautiful as it is tasty.

Happy baking!