Sunsets are earlier these days. Walking on the deck barefoot isn’t advised because of the acorns that are starting to litter the area. I’ve found myself grabbing a sweater off the peg near the back door when I take Daisy out in the morning. The transition seems to be happening earlier this year.

School is starting this week. Part of me still misses the anticipation of starting a whole new year. I’m well aware that the reality of dealing with the commute and the practical aspects of working every day are beyond me at this point, but in my fantasy, the opening days of school still sparkle brightly.

Betsy asked me for my pumpkin bread recipe. I may not be in the classroom this year, but my pumpkin bread will be there, tucked in Lauren’s lunch box.

Pumpkin Bread

1/3 C butter, softened
1 1/3 C sugar
2 eggs
1 C canned pumpkin
1/4 C water
1 2/3 C flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon (or a combination of cinnamon, nutmeg and cloves, or pumpkin pie spice)
optional additions: 1/2 C chopped walnuts, 1/2 C chopped dates or raisins

1. Preheat oven to 350. Grease a 9 by 5 inch loaf pan.
2. Cream the butter and sugar with an electric mixer. Add the eggs and continue mixing.
3. Add the pumpkin and water and mix until smooth.
4. Combine the flour, baking powder, baking soda, salt and cinnamon and add to the wet mixture until all is combined.
5. If you’re adding nuts and dates, stir them in with a wooden spoon.
6. Put the mixture into a prepared pan and bake for approximately 55 to 60 minutes.