Lighter pumpkin bread

I had some extra canned pumpkin leftover from making pumpkin muffins and I really wanted to make pumpkin bread. But it’s not exactly the healthiest recipe, so I thought I would try to adjust it a little.

I used all whole-wheat pastry flour instead of all-purpose flour and left out 1 cup of sugar. I also used organic cane sugar, which is a little less refined than the white stuff. And because wheat flour tends to dry out recipes a little, I added an extra 1/4 cup of pumpkin.

It turned out awesome! Certainly not as sweet as the original, but pretty darn good. I put it in the fridge so it’s nice and cold when you eat it. I think because pumpkin has so much moisture it really masks the wheat flour. You would never know that’s what I used.

The recipe makes two loaves, so you could also cut it in half or make mini loaves.

Re:Make this weekend

Tomorrow is my first show of the year and the first one I’ve done since Harper was born. It’s called Re:Make and it’s hosted by the cool DIY site Brit + Co

I’ll have all the usual goodies for fall:

Hats in a reversible knit style,

fingerless gloves,

chunky cowls,

and baby legwarmers in a bunch of sizes and colors.

I was hoping to have some of these cute elephants made, but I ran out of time!

I have quite a few poufs this time, too.

It looks like there are going to be a ton of cool vendors there, so if you’re in the area I hope you can make it. It’s a good chance to shop for handmade goods before holiday shopping goes totally nuts!