Mostly Foodie and Artsy Fartsy Stuff by Jenn
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Jenn
This recipe is a fairly new discovery. This past spring, I took a road trip down to San Diego, or “San Diagooo” as Ron Burgundy calls it. I was travelling with a few buds and stayed at a friend’s house in Carlsbad. Augusta, my friend’s grandmother, was our incredibly sweet host and on our arrival, she made the best pumpkin bread I’ve ever had! Moist, decadent, and filled with yummy spices, this pumpkin bread had fast-forwarded me to Fall.
With Thanksgiving just behind us and Christmas on the horizon, there couldn’t be a more perfect time to bake up this amazing pumpkin bread. Lucky for me, Augusta was kind enough to let me jot down the recipe and I was surprised to learn how easy the steps were. I changed it up a bit and added chocolate chips, streusel, and icing, because you know, there wasn’t enough sugar already 😉
Remember when you were a kid, eating fruity candies and picking through your favorite colors to munch on? I’m willing to bet yellow was everyone’s least favorite flavor. I was no different. “Lemon? Uhh…no thanks, I’ll stick with the red”. Opening a Starburst where both pieces were lemon-flavored meant God was punishing me for something. It’s true lemon is the neglected child of candy flavors, and yet, I found everyone seems to LOVE lemon cake. Go figure! Is it the intoxicating combination of fresh lemon zest and vanilla? Or is it the spongy texture perfumed with pungent citrus that gets people going? Either way, it’ll be a hard task to find a lemon cake hater, and if the day comes when you do encounter one, remember this recipe post. It’ll turn any hater into a lover!
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