Apparently yesterday was the first day of Fall. Almost one week until the month of October, yet if I walk outside I swear it’s still August. My ferns on the front porch are about burnt to a crisp. I’ve given up watering them.
Big Brother has been pestering since the end of July to put out Halloween decorations. Yes. July. I blame my grocery store for putting out jack-o-lanterns three months ago.
Then two weeks ago, The Husband wanted some candlelight for ambiance and brought out last year’s pumpkin spice candles. While enjoyed the scent of cinnamon and cloves wafting through the air, I haven’t been able to get into the spirit of fall just yet. Not when the whir of the A/C is still humming nonstop in the background.
Maybe this pumpkin bread will help my mood. I had a dream about this bread. Literally, lying in bed one night I had a dream I was making pumpkin bread and when I woke up I wrote down the ingredients. I don’t know if that makes me crazy from the heat or if it is divine intervention. I would appreciate the snickering be kept to a minimum.
The basis was my mother’s banana bread recipe. I substituted a cup of banana for a half a can of pumpkin. I added some nutmeg and cinnamon for spice, golden raisins for texture, and chopped hazelnuts for something different than the standard walnuts. Like it’s predecessor, this bread is great in the morning with a slab of butter or warmed in the microwave and served with a big ole scoop of vanilla ice cream.
It smells wonderful while baking in the oven. Just like fall. Maybe if I close my eyes and plug my ears, I can trick myself into believing cooler temps are here. It’s worth a try.
- 1½ cups flour
- ½ teaspoon salt
- 1 teaspoon soda
- 1 cup sugar
- ½ cup chopped hazelnuts, plus more for garnishment
- ½ cup golden raisins
- ½ cup mayonnaise
- 1 cup canned pumpkin
- ½ cup melted butter
- 2 eggs
- 1 teaspoon vanilla
- Mix first six ingredients in a large mixing bowl. Combine remaining ingredients in a second bowl. Mix thoroughly. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
- Pour batter into a bread pan. Bake at 350 degrees for approximately 1 hour or until a toothpick inserted near the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Remove bread from pan and allow to cool on a wire rack.