Happy Monday, y’all! Last week, I made my last and final jokes about the humongous pumpkin sitting on the concrete next to the front of my friend’s apartment door. It had been sitting there for weeks and it was honestly an eye sore. It looked misplaced…like a lost pumpkin. We finally decided we would commit to cutting into it and making a few loafs of pumpkin bread. We altered this recipe by substituting grated pumpkin for two and a half cups of freshly made pumpkin puree and white sugar for brown, cutting down the sweetness by half, and making a few additions like chocolate chips, pecans, and a few dashes of nutmeg. I happily ate a slice thinking about all the other yummy breads I want to make once school lets out in a few weeks. Any ideas from you baking enthusiasts out there?
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