Okay, just a few fun things for today. First, I want to make sure everyone knows about "Make Room for Mom's Voice", a 3-hr workshop I'm doing with Momasphere in Brooklyn on December 6th. It will be a transformative morning for moms who live within driving distance of the city, and registration is open now. You can read more about it in the interview I did with Momasphere that is now on their website. I would love to meet you there.
Since my baking experiment went well yesterday, I'll share the resulting recipe with you. I'm trying to watch my sugar intake these days, so I wondered if I could use honey instead of sugar and still get my mom's pumpkin bread to come out right. I was not disappointed. Here it is: my adaptation of our family recipe that substitutes butter for shortening, honey for sugar, nutmeg for cloves, and spelt flour for all-purpose flour.
Jen's Pumpkin Bread
2/3 cup butter, softened to room temperature
2 cups honey (the majority of a 32 oz bottle)
1 can (15oz) pumpkin
3 1/3 cups spelt flour (if using regular flour, increase eggs to 4)
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg (because I never have cloves)
Heat oven to 350 degrees F. Grease two 9 x 5 x 3" loaf pans or three 8.5 x 4.5 x 2.5" loaf pans. In large bowl, mix butter and honey until combined. Stir in eggs and pumpkin. Blend in flour, soda, salt, baking powder, cinnamon and nutmeg. Pour into pans. Bake 60-70 minutes or until toothpick (or a knife) comes out clean. Lower heat to 325 degrees near the end to prevent over-browning.