Someone once told me that talking to me was like “watching paint dry”.
At the time, I took the comment hard. I mean, who appreciates being compared to a wall with a fresh coat of paint?
I will admit that sometimes I may not be the most thrilling – it’s difficult to be a walking Lady Gaga concert all the time.
But usually, I find myself pretty fascinating. I’ll give you some completely pointless reasons why…
1) I’m always changing my nail polish – I’m like 10 murals in one.
2) I might break out into song at any moment. Okay so maybe this is more in my mind than in real life, but I think it makes my “interestingness level” go up by like 14.
4) Sometimes I’m
overly a bit emotional. That’s totally not like drying paint – it’s more like the weather.
5) I can remember directions like nobody’s business. I’m like a GPS, only less rectangular.
So, I have decided that if I am like watching paint dry, I’m okay with that. Because at the end of the day, I’ve got adorable nails and this delicious pumpkin bread.
Spiced Pumpkin Maple Beer Bread
This is my new go-to pumpkin bread. It’s delicately spiced, tender, and full of pumpkin flavor. It’s made with whole-wheat flour, flax meal, and less sugar and oil than other quick breads, so it’s pretty healthy too!
Note: The orignial recipe has you mix the batter with a mixer. I just used a fork and did it by hand and I was pleased with the results.
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup water
- scant 1/4 cup ground flaxseed
- 3/4 cups cane sugar
- 2 Tablespoons maple syrup (or honey/agave)
- 1/3 cup canola oil
- 1/3 cup beer (at room temperature) – I used light beer
- 2 large eggs
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- Cooking spray
1. Preheat oven to 350°. Coat a 9 x 5 loaf pan with cooking spray.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
3. Combine 1/4 cup water and flaxseed, let sit for 5 minutes
4. Meanwhile, place sugar, maple syrup, oil, beer, and eggs in a large bowl; mix well with a fork (or whisk) until well blended. Add flaxseed mixture and pumpkin; whisk just until blended. Add flour mixture; mix just until combined. Pour batter into prepared pan. Bake at 350° for 45-55 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan. Remove from pan, slice, and serve. I froze most of my bread and it’s still great after several weeks.
Recipe adapted from My Recipes