Spiced Pumpkin Bread


This week has finally arrived! In case you’re too busy to look at your calendar and notice those little holidays and seasons that are printed in the tiniest font in square boxes, this week we have the wonderful delight of the first day of Autumn arriving! I cannot believe it’s already here. Much to my delight, this will be my first fall spent in the Northwest! Can you believe that? It’s been years since I’ve experienced a real full Autumn season. Moving  from Northern California where I spent 6 years with on average 115 degree heat, we didn’t have fall until late October and we were lucky to get below 95 by Halloween.

I am so happy to be living here in the Northwest, able to enjoy the great privilege of crisp mornings, leaves changing into flame red shades, hot apple cider, scarves, boots… I could go on and on. Some of life’s greatest joys happen for me during the October, November and December months. There’s just something about spending time with friends, gathering around a dinner table and enjoying a glass of wine over meaningful conversations.


To kick off this wonderful Autumn season, I am so beyond thrilled to have just purchased a ticket to my very first Kinfolk Community Dinner! This fall it’s happening mid October in Astoria ( as well as locations worldwide), only 2 hours north of Portland. Its been a dream of mine to attend one of their events and its finally happening.  Also, I’ve never been to Astoria but hear it is gorgeous! Apparently they have some of the best breweries and coffee shops around. I’m tempted to spend the entire weekend there- grab a place on Airbnb, explore, write, and just take it all in. I cannot wait to share the experience with you!

Kinfolk’s theme for their global October 2014 Community Dinner  is A Messy Meal: Embracing Wabi-Sabi and in their words…:

” To celebrate the release of our Imperfect Issue, we’ll be focusing on
the messier parts of life and the fact that authentic community
doesn’t live behind a mask of perfection”.



Spiced PUmpkin Bread

Lightly adapted from Allrecipes’  Downeast Maine Pumpkin Bread

Makes 2 loaves


15 oz. can Organic pumpkin puree

4               Eggs

1 c.           Coconut oil

2/3 c.       Water

3 c.           Sugar

3 1/2 c.    Flour

2 t.           Baking soda

1 1/2 t.    Salt

2 t.          Cinnamon

1 t.          Nutmeg

3/4 t.      Cloves

1/4 t.      Ginger




3/4 c.    Brown sugar

2 t.        Cinnamon

1/2 t.    Nutmeg

1/2 c.    Chopped nuts of choice

1/3 c.    Butter, room temperature, cubed

Preheat oven to 350 degrees.  Grease 2 loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

For topping, combine 5 ingredients in a small bowl ( or food processor). Using fork, mix until butter is fully incorporated. Toss evenly across both loaves and gently pat into dough with the back of a fork so that it cooks into the top of the loaf.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.



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