Pumpkin Bread 3 Ways

October 24, 2013

Pumpkin Bread for Breakfast
{ In the morning with an egg on top. Napkin from Heidi Merrick. }

Getting into the Halloween spirit has taken on different forms the older I get. For starters, I don’t dress up like Pippi Longstocking anymore, and yes I was her more than a handful of times. By the 5th time around my mom figured out how to get my braids to stick straight out, a contraption that was made of a hanger and lots of hair pins. Gone are the striped stockings but what does fill my Halloween spirit these days are adorable baby pumpkins, seasonal cocktails, scary movie nights and candy corn. This year I’ve been getting festive in the kitchen with pumpkin bread. It makes the house smell amazing (just like fall) and can find a way into every meal. Here are 3 ways I’ve been enjoying it, while possibly turning into a pumpkin. Side note: I picked up the pumpkin bread mix from Trader Joes and love it. Pumpkin Bread Lunch{ You know that last piece of the loaf that gets a little stale towards the end? Crumble it up and sprinkle it on top of a salad. My salad: spinach, cranberries, feta and pumpkin bread crumbs tossed in olive oil and balsamic. }Pumpkin Bread Afternoon Sweet{ The perfect accompaniment to an afternoon iced coffee, with a little cream cheese frosting on top. Cream cheese frosting: 4 oz cream cheese, 4 oz butter, 2 cups powdered sugar, 1 tbs vanilla. Start with mixing the butter and cream cheese and then add in your sugar and vanilla. }

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