I really appreciate all of your thoughtful comments yesterday. Despite the struggle of nursing with this particular child, I still absolutely love nursing him. It is incredible that bond that is created in nursing a child. I love the moments of him falling asleep at the breast in the middle of the night. And I love how happy and calm he is when mommy is oh so close, close enough that he looks up at me while nursing. Ahhh… it really is worth the fight to make it right.
This really is the official time of year for pumpkin, isn’t it?
We made pumpkin bread the other day because I was wanting something slightly sweet but healthy as well. I think you’ll love this moist and healthy pumpkin bread…
moist and healthy pumpkin bread
(adapted from Martha Stewart’s pumpkin bread in Martha Stewart’s Baking Handbook)
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 1/2 tsp ground cinnamon
- 1/2 tsp fresh nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 2 cups canned pumpkin purée
- 1 cup packed dark-brown sugar
- 4 large eggs
- 1/4 cup vegetable oil
- 1 2/3 cup buttermilk
Preheat the oven to 350ºF and coat your pans with butter. I used two small round cake pans to make round loaves. Or you can use two standard size loaf pans. Whisk together the flour, baking powder and soda, spices, and salt. In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the buttermilk, and mix until just combined.
Bake for about an hour, rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.
This pumpkin bread is incredible as a snack or for breakfast with yogurt with some seasonal cream cheese. We like Raska’s pumpkin spice and honey nut cream cheese (from Costco) on top. The bread is so moist and rich with the flavors of fall. I cut back the sugar by half and added whole grains to the recipe. (The recipe above is my adaptation with sugar already cut.)
The whole family has enjoyed the two loaves for a few days now. All of us except Bobby, that is. He has one more day of his 10-day juicing fast. He will be more than ready to start eating solid food the morning of Thanksgiving!
the sleepy time gal