We arrived “home” to Zurich last week and as much fun as we had in the states, I have to say that I am glad to be back. I was gone for almost two months, and it was about time to sleep in my own bed and cook in my own kitchen. And boy, am I glad to be done wedding planning.
I am currently mind boggled how girls plan their weddings for any amount of time over a year, because 9 months of planning was more than plenty for me. The last month leading up to the wedding, my life was completely consumed with everything wedding. I think it was all I could think about and talk about for a full month. Apologies if you were a victim of this. By morning, I was making a healthy breakfast and working out to look my bestest for the big day. By afternoon, I was crafting, making decisions on tent placement and lantern colors, shopping for supplies, and going to dress fittings. By night, I was practicing dance moves with my dad and making to-do lists to start all over again the next day.
Jeez, I’m getting tired all over again thinking about it.
But you know what I’m not tired of thinking about? Sugar. Good old granulated sugar. My whole pre-wedding month without refined sugar was enough abstinence for a lifetime (and to be pathetically honest- I didn’t even last 2 weeks before cheating).
I also can’t help but think about all the goodies I want to make this season. We came back to crisp and sunny weather here in Zurich and I am happy to say that fall is upon us. Libby’s canned pumpkin is missing from my grocery aisles, but roasting whole pumpkins makes for a fall-fragrant apartment.
I think it’s time to combine what’s on my mind and make some pumpkin bread.
Pair this with a cup of chai tea, and you have a decadent breakfast or a sweet afternoon snack.
- 1 cup pureed pumpkin (half of a 16 oz can of pumpkin)
- 1 cup sugar
- 1 ¼ cup flour
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 8oz Mascarpone cheese
- 2 teaspoons cinnamon
- 1 teaspoon sugar
- Preheat the oven to 450 degrees.
- Combine all of the dry ingredients in a medium bowl and stir. Mix in the pumpkin, oil, and egg. Stir until well combined, about 50 strokes.
- Pour batter into a greased bread loaf pan. Bake for 50 minutes, or until the toothpick comes out clean. Let cool for 10 minutes before cutting.
- For mascarpone spread, whip the mascarpone, cinnamon, and sugar until well combined, about 30 seconds. Spread onto a slice of pumpkin bread for a delicious treat!
4 Responses
Caitlin, this pumpkin bread looks delicious! Bonus points for making your own pumpkin puree. Good idea to serve it with mascarpone too, yum.
Totally relate to being glad the wedding planning is done! After my wedding I had what I jokingly refer to as a “wedding hangover” and was SO done with planning and thinking and dieting, and worse, writing checks left and right. But it makes you savor being married all the more : )
Glad you’re enjoying your time back in Zurich! I love reading about your adventures.
Hello,
Gram and I are going to try this receipe here in CA and we will let you know if it translates. Might be a good one to try for Christmas vacation too. Don’t know if they have marscarpone but we can try to find it.
Home is where your bed and recipe box sits! So glad I got to share your special day with you and your family. Now that you are “home” I hope you will keep posting your fun ideas!
Rodie
Hi Caitlin..I made cranberry and zucchini bread today and was trying to find a spread to go with it. I have homemade Mascarpone and though your pumpkin bread with Mascarpone spread sounds lovely I was looking for ingredients to put i it up with the flavors in my bread. My bread recipe does have cinnamon and nutmeg so I was thinking of not using cinnamon in the spread but maybe lemon..hmm..not really sure..any suggestions?