I hate to say it, but I’m really not a fan of the million things that become pumpkin flavored this time of year… I know, but before you all get mad let me explain! I like the flavor of pumpkin, but there’s a difference between this flavor and the flavor of pumpkin pie spice. And on top of that there is also a difference between adding a touch of pumpkin pie spice to my already over sugared (and over priced) latte and accidentally dropping the whole bottle into my togo cup. I just think everything gets wayy over flavored with it and it kinda ruins it for me.
BUT October wouldn’t be completely without a little seasonal spice so this week I made Pumpkin Bread.
Pumpkin Pie Spice is generally a mix of things you probably already have in your pantry. Cinnamon, nutmeg, clove and ginger. I usually just make my own mixture so I can better control the proportions of each and the overall flavor. The clove is what really overpowers pumpkin pie spiced things so I go easy on that one as well as the nutmeg.
It may seem very elementary to the expert baker (which I definitely am not), but I have just in the past few year realized the importance of mixing the dry and wet ingredients separately before mixing them together. It’s something that I never used to do, despite it’s specification in most recipes, but I thought it was just a waste of time and another bowl I would have to clean in the end. However, it only takes one bite from a loaf of banana bread and mouth full of unmixed baking soda later to realize a thorough mixing is all too important. BLEH
I’m also still trying to master the art of how full to fill the pan with batter. It’s always too much or too little with me, but I’m getting there. These overflowed a little in the oven… oops :)
I decided to sprinkle some pumpkin seeds and oats on top just for a little extra something. For such a simple thing, I think it makes it look much more fancy!