The Best Pumpkin Bread

The Best Pumpkin Bread | via Katie Noel

This pumpkin bread recipe. You have to make it. My mom has used this recipe ever since we received it in a paper-bound book from my pre-school class, artistically decorated with scratch-and-sniff- stickers by yours truly. Unfortunately the book is looking a little ragged these days  but it still doesn't stop me from scratching and sniffing those strawberry shaped stickers every. single. time. And do you know what? They still smell good. But because the tattered book stays in my mom's collection I have reverted to using a picture I took of the recipe page, so I thought typing it out here would be much better so I can keep it nice and safe in my Pinterest collection. So everyone wins! Me, you, and the internet. 

This pumpkin bread is the perfect balance between fluffy, moist, slightly sweet and pumpkiny. Plus it's simple. I think sometimes people complicate recipes just to seem fancy. Sometimes, less is more. You can whip this up within 10 minutes and be enjoying it within the hour. Do it. 

That bite out of the bread wasn't an artistic choice. I just couldn't help myself. 

The best pumpkin bread

Ingredients: 

1 1/4 cup four
1/2 teaspoon cinnamon 
1/2 teaspoon salt 
1 teaspoon baking soda
1 cup sugar 

1 egg
1/2 cup oil 
1 cup canned pumpkin 
1/2 teaspoon vanilla 

Directions: 

Preheat oven to 350 degrees. 

Sift all dry ingredients together in a medium bowl. Mix the egg, pumpkin, oil and vanilla together in a separate bowl and add the pumpkin mixture to the dry ingredients and mix until just incorporated.

Pour batter into a greased bread pan and bake for 45 minutes or until done. Enjoy!

Foodie Friday • Rhubarb and Gin Sorbet

So we receive one of those boxes that is full of local, organic, and seasonal produce once a month. Admittedly, I've been pretty underwhelmed with what we had received these past couple of months. But not this month. This month I was pleasantly surprised as we had all sorts of delicious picks like strawberries, avocados, carrots, cute lil baby bok choys, shallots, oranges, and even rhubarb. To be honest, I don't think I knew what rhubarb looked like until now. It basically looks like red celery and feels pretty similar too. I had no idea what to do with it, so naturally I took to Pinterest and found this recipe for rhubarb and gin sorbet. And with our horrid heat lately, it sounded like the perfect thing. 

If you're not familiar with rhubarb, it probably sounds weird. But as my parents said, if they didn't know, they might have thought it was a tart raspberry flavor. It's light, creamy, and delicious, and oh-so-easy to make. I put my own slight twist on the recipe I found from Apt. 28 Baking Co

You can find the recipe below! And don't skip the lime zest and wedge! It really brings it all together for perfect amount of sweet and tartness. And how gorgeous is that color of rhubarb! Especially paired with the lime. So pretty. 

Rhubarb and Gin Sorbet

1 cup of sugar (maybe slightly less than a full cup)
1 cup of water 
1 Pound of rhubarb, chopped into 1-inch pieces 
2 Tablespoons honey 
2 Tablespoons gin 

In a medium sauce pan dissolve the sugar in the water over medium heat. Once the sugar is dissolved and the mixture is slightly simmering, add in your chopped rhubarb. Cook over medium-high heat for about 8-10 minutes or until rhubarb becomes soft and sort of mushy. Remove from heat and puree mixture either in a blender, or with an immersion blender. Stir in the 2 tablespoons of honey to the mixture and cover and refrigerate until very cold, preferably overnight. 

Before you churn, stir in the gin. Churn for about 15-20 minutes and transfer to a container and let freeze for a couple hours before eating. 

To serve: Top with homemade whipped cream, some fresh lime zest, and a lime wedge. Enjoy!