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. 

Recipe

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)

Procedure

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!

Posted
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.

Materials

  • 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!

Posted
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!

Ingredients

Batter

  • 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

Procedure

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!

I absolutely love autumn decorations and crafts. Something about all the beautiful colours that the leaves turn when the temperature starts to drop just gets me into the crafty mood. I decided to start my autumn crafts with a big, bushy and beautiful wreath that was hugely inspired by Recaptured Charm.

Coffee Filter Wreath Materials

  • Foam wreath form
  • Unbleached coffee filters approximately 150-200
  • Low Temp hot glue gun
  • Wire or ribbon
  • Fall decorations, pumpkins, gourds, flowers, burlap, etc.
  • Scissors

Procedure

Start by attaching a wire or ribbon to hang your wreath. It would be quite difficult to add this after all the coffee filters are on and I'm glad I didn't have to fight with it after. Next, prepare your filters by pinching the center then pulling it through a circle created by your fingers. You will get the hang of this fairly quickly as its not essential that the filters are perfect.

 Don't mind the bright and blurry photo.

Don't mind the bright and blurry photo.

After you have pulled the filters through your fingers you can then fold the tip 1/2 inch the way up. The folded edge is where you will be attaching it to the wreath form.

Apply a dap of glue to the folded side then attach it to the wreath in a consistent band around the center. I don't thing it matters which way they face but I applied them all in the same direction because I'm a little bit OCD. The closer you attach the filters to one another the fuller the wreath will look.

Continue applying the filters in a circle until you end up where you started. You will then need to do the exact same thing on the inside and the outside of the circle. I attached 4 bands of filters to completely cover every visible inch of foam.

If you like the way it looks you can leave it exactly like that or you can add some other fall decorations for more detail and interest.

I added a couple burlap roses, twig balls, glittered nuts and mini pumpkins. Absolutely stunning! 

Happy Crafting!

Posted
AuthorCamille Pacori