I’m frantic cool like that. (And yes, frantic, is my new word. I’ll be abusing it, don’t you worry!)

So now, onto the Pumpkin Bread Recipe that I’ve been withholding from you all for almost 2 weeks!

Pumpkin Bread
3 cups flour
1 teaspoon salt
2 cups sugar
2 teaspoons baking soda
2 cups pumpkin puree
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs, beaten
1/2 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Preheat oven to 350˚F. Butter 2 loaf pans. Sift together flour, salt, sugar and baking soda. Mix the pumpkin, oil, apple sauce, eggs, water and spices together, then combine with dry ingredients. Don’t over mix. Pour into loaf pans and bake for 1 hour or until a knife comes out clean. Remove from oven, turn onto wire rack and cool. (or not … *smile*)

Toppings

Dollop of whipped cream (the real stuff – that you pour out of the carton and whip with your blender), sprinkled with cinnamon
Whip cream cheese and heavy cream together to form soft peaks. Spoon onto pumpkin bread and add sliced almonds
Lastly, my favorite!

Drizzle Ducle de Leche over slices. (HEAVEN)

If you don’t have a recipe for Ducle de Leche I recommend Kay’s recipe at Dutch Girl Cooking. Super simple and perfect! I stumbled onto Kay’s blog a while back and have been enamored ever since. Frankly, her photos are spectacular, and I love her uncomplicated way of showing how to prepare each dish.

Also, I have something to share with you all.

This is my pantry. As many of you know, I’m single. I must have a fear of starving or something.

But really, if anyone ever needs anything, I’m sure I have it. And this isn’t even the whole pantry area. There are four more doors that I can’t really photograph because I’d have to get under the table and there’s not much light. And well folks, it ain’t pretty! It just ain’t!

(please refrain from noticing the outdated counter tops – my dream kitchen with the copper caped counters just isn’t moving along as quickly as I’d like)