And we're back!

Ok, so as you can see, I have been horrible at updating this blog. Right after I finished putting it together, I got pregnant, and the thought of cake and buttercream frosting made me want to barf. So I decided that I was going to have to put my cake decorating classes on hold. I still get a little nauseated when I think about a certain cake that I made and buttercream frosting, but now that I am back to loving all other sweets again, I thought I should start this blog back up with fun holiday treats. Obviously, not everything will be chocolate, but I LOVE making treats for fall and winter holidays, and there are a bunch of new recipes that I want to try.

So since I haven't tried any yet, I will start with my pumpkin bread recipe. This recipe is super easy, but super delicious, and always turns out nice and moist.

Pumpkin Bread

3 C flour
2 1/2 tsp baking soda
2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 C pumpkin
2 C sugar
1 C buttermilk*
2 eggs
4 Tbsp soft butter
2 C chopped nuts (opt)
1 12 oz pkg chocolate chips (opt)

Combine all ingredients in mixing bowl. Beat until well blended. Spread into 2 well greased and floured loaf pans. Bake at 350 for 1 hour. Cool 10 minutes before removing from pans. (this is why I love this recipe, just throw everything in and mix!!) You should be able to get 4-6 mini loaves with the same amount of batter. I usually still bake it for an hour, just check every now and then to make sure it's not getting too dry.

*As a substitute for buttermilk, place 1 Tbsp vinegar in 1 C full of milk

If you feel fancying up your bread a little bit, try this Spice Glaze recipe!

1/3 C butter, melted
2 C powdered sugar
1 tsp vanilla
2-4 Tbsp hot water
Ground cinnamon and cloves to taste

Beat all ingredients until well blended. Add hot water as needed to make desired consistency. Pour over pumpkin bread when bread is still warm.

Stay tuned for Pumpkin Nutmeg Dinner Rolls and Pumpkin Cheesecake!