I love the changing seasons. Sounds like a given, but for me I grew up in the endless heat and sun of the desert. I now cherish the crisp breeze of a Canadian fall. I thought I was the only one who knew what it meant to grow tired of the sunshine, but it turns out its a sentiment shared even by those who didn’t grow up in the same locale and often leave the cold for warmer temperatures late in the year. Pumpkin bread can be made anywhere, anytime but it certainly has a different effect when the leaves are falling and you can see your breath in the air.
Nostalgia
Maybe its me, but the scent of warm aromas such as cinnamon and nutmeg feels rather nostalgic. I try to be as intentional as much as I can in hopes to elicit the same feelings for my children and their future selves. I hope they remember the love and quality time spent through one of the most astonishing times of our lives. My aspiration is to give them subtle reminders deep in their subconscious. Ones that remind them that they are truly loved and adored. That the sacrifice made by both their father were calculated and I isn’t lost time.
I hope that when they smell the quintessential smell of pumpkin that it reminds them of the wonderful two and a half years spent in Toronto (most of which was spent in the midst of a worldwide lock down.) Sometimes this requires a little science. Odor-Evoked Autobiographical Memory is when you smell something from your past and evokes a memory. If you want to find out more about the psychology of the brain, here is a fun 3.5 minute video on the subject.
Spices/ Substitutions
I happened to love a variety of spices and usually can’t wait to get my hands on new ones. I found this orange peel spice at a butcher shop just down the street from our residence. A rather odd place to find such a thing but I never waste an opportunity to add to the pantry. You can also make your own orange spice by dehydration. I tend to use the peels for homemade cleaning products like the one pictured below. A simple mix of peels and vinegar set for 3-4 weeks. Once time has passed dilute with water and a drop of dish soap for a natural cleaner.
You can add a ½ teaspoon of pumpkin pie spice but I NEVER have it on hand when I need it so I just use cinnamon, nutmeg, and sometimes a hint of clove for depth.
You can use any oil that you have on hand. I typically use olive oil but butter can give the “ just bought from the bakery” vibe if you are looking to add richness.
If you like this recipe try these recipes:
Rise and Shine Maple,Cinnamon, and Raisin Baked Oatmeal
Decadent Whole Wheat Pancakes W/mixed Fruit
Saffron & Lime Chicken Noodle Soup for the Soul
Orange Peel Pumpkin Bread with Cream Cheese Filling
Ingredients
- 3 Large Eggs
- 1/2 Cup Butter
- 1 Cup Unrefined Sugar
- 1 15 oz Can of Pumpkin Puree
- 1 Cup All Purpose Flour
- 2/3 Cup Wheat Flour
- 2 Tspn Pure Vanilla Extract
- 1 Tsp Salt
- 1/2 Tsp Baking Powder
- 1 Tsp Cinnamon Ground
- 1 Tsp Nutmeg
- 1 Tsp Ground Orange Peel Optional
- 1 1/2 Cup Cream Cheese Softened
Instructions
- Pre-heat oven to 350 Degree. Oil bread pan and place a strip of parchment paper in the center of the pan to prevent sticking.
- Cream together butter and sugar in stand mixer( or by hand). Add eggs and vanilla until uniformed.
- Add pumpkin pie filling until smooth.
- In separate bowl sift together flours, spices, and salt until combined.
- Combine the wet and dry ingredient. Mix until just combined. Avoid over mixing to keep a fluffy light bread.
- Microwave cream cheese for 30 seconds or until soft. Add a splash of vanilla.
- Pour half of the batter in the pan in the bottom of the pan. Add cream cheese filling on top and finish by adding remaining batter. Place in oven for 60 minutes.
- Once time is up, check to make sure it is done with a toothpick or butter knife. Let cool for 10 minutes and serve warm. Enjoy!
