As much as I adore pumpkin loaf, or even pumpkin ice cream, I always find myself reluctant to start using it once the first day of fall hits and pumpkin-spice everything takes over. Which is weird (to me, at least) because as far as ingredients go, pumpkin puree is amazing- it’s moist, requires far less butter or oil than normal baked goods, and you can keep it in your pantry for years (well, 2-ish) without it going bad….
This is yet another post about something I made a while back. A few weekends ago, I found myself exceptionally hungover and broke, both due to the fact that I spent the night drinking at the Feve. I meant to post about it, but I’m pretty sure the hangover lasted until Tuesday. Or I was just busy, as I was still a student at the time. HOWEVER, that is no longer the case, as I am currently in the midst of Senior Week, which at my school is the week leading up to Commencement. While I’m not busy (with schoolwork, at least), the nightly partying has certainly left me needing this kind of food.
This recipe is perfect for people like me, in that it requires very little effort and still produces an amazing result. It takes maybe 10 minutes maximum to put together, costs next to nothing to make, and you can go back to sleep for an extra 20-30 minutes while it bakes. Once it’s done, you can use it to rouse your comatose housemates out of bed, at the early hour of noon, or you know, just serve it at a breakfast. Oh, and if you feed it to hungover people (bonus points if you are too) you will become a goddess of brunch….
It wasn’t until I started perusing Martha Stewart’s website frequently, as I am now wont to do, that I found this recipe. I immediately set out to find a time to make these, and fortunately my house had a couple of guests a few weeks ago that warranted a little Sunday morning indulgence.