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.
- 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!