My childhood nickname was Pumpkin.


In fact, it still is.  Despite the fact that I am now in my early twenties, this familiar name never ceases to fill me with warmth.

I'm not really sure what the origin of my nickname is.  Perhaps because I was born in the Fall? Or maybe because I rocked a pumpkin costume three years in a row for Halloween (see above example)?

Irregardless, the name is particularly fitting as I have grown to love the orange squash formerly known as the pumpkin.  My love for pumpkin ranges from pumpkin coffee to pumpkin beer to pumpkin socks.  But my favorite pumpkin item of all is...pumpkin bread!

I adore pumpkin bread for many reasons: it makes your house smell like you are floating on a cinnamon cloud, it is autumn in loaf form, and pretty much everyone has at least one can of pumpkin lurking in their pantry.  Unlike banana bread, in which bananas must achieve a particular degree of ripeness in order to be deemed worthy of  banana bread destiny, a loaf of freshly baked pumpkin bread can be yours at virtually any time.

The end of the summer is always bittersweet.  But for me, autumnal foods such as pumpkin bread (Pumpkin Spice Lattes ayoooo) certainly help to ease the pain.  So when you feel that summertime sadness coming on, just drown your sorrows in a toasty piece of this simple yet scrumptious pumpkin bread.

While the transition from summer to fall and winter is never an easy one, especially in the Northeast, pumpkin is honestly the thing I look forward to most.

While I am almost always a proponent for organic over conventional foods, when it comes to canned pumpkin, the organic version is rather sad compared to conventional.