Let’s talk fall for a minute. As in, how rain doesn’t fall now in droplets of water so much as in storms of leaves floating down to earth from their lofty views above.
About trees that burn in colors that only a celestial paintbrush could mix.
And reflections of earth and water and sky somehow produce vibrant reflections of the soul.
Where the promises of God somehow come alive again in full color and travel from heaven to touch the fields of earth below.
Life slows as the wind chills, and our view pulls out and suddenly we can see for miles.
It’s in these days we want to stop and enjoy the simplicity of pajamas by a fire…
And flavors that remind us of it all…brought together and meant to enjoy one slow bite at a time.
You all know I have opinions about recipes, and while I can appreciate hints of pumpkin with heavy sprinklings of chocolate chips, or dense pound cake-like pumpkin breads with cinnamony notes, my most favorite of all times came from my roommate in college Laura. With chopped pecans, and bites of rich dates melting into cake-like bread, heavy flavors of nutmeg, ginger, cloves and cinnamon…this bread will always remain my favorite when it comes to flavors of fall. Give it a try and let me know what you think. And while you’re at it, try making my favorite Sweet Potato, Chorizo, and Spinach soup. Dish up some fall flavors in a bowl of soup or sliced on a plate for breakfast with pats of butter or cream cheese!
Pumpkin Bread with Dates and Pecans
- 1 c. water
- 1 c. applesauce
- 1 can pumpkin
- 3 c. sugar
- 3 eggs
- 1 c. chopped pecans
- 3/4 c. chopped dates
- 1 tsp each…nutmeg, ginger, salt, and baking powder
- 3 1/2 c. flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp cloves
Mix first 7 ingredients together in a large bowl. Mix drys all together and add to pumpkin mixture and blend well. Pour into 2-3 loaf pans and bake at 325 for 1 hr or until a toothpick inserted into the center comes out clean.
Did you ever try this with egg substitutes (for egg allergy kids)? I remember that you mentioned that sometimes a recipe had too many eggs and it didn’t work. I have never tried it with a recipe that called for more than two eggs. Just wondering? So glad you are back posting about living daily life. I have missed your posts!
I have made it with egg substitutes…i used to use Bob’s Red Mill Egg Replacer and replaced up to 5 eggs in recipes successfully.
the photos are gorgeous! and i cannot wait to try this recipe. we are big fans of pumpkin bread in this house. i assume the can of pumpkin is the 15 oz one? i have one of the big cans {29 oz} so i’m guessing i would double this recipe??
Autumn, that delicious season that has been my favorite since I can remember.
The recipe sounds divine.