I think I’ve said it before, but I’m going to say it again. I love this time of year. Although, I think I may say this at the turn of every new season, fall has a special place. There is just something about it that invokes warmth and feeling of home, of reflection.


I find sentiment pulling at my heartstrings as I think about far off memories of my childhood….

Being six years old, sitting in the sea of pumpkins we grew in our garden with overwhelming success.

Standing on the front porch in my homemade bunny costume, grinning, my front teeth missing, a jack o’lantern smile all my own.

Carving pumpkins with dad, while mom attended to roasting seeds in the oven.


It’s this same sentiment that moves me to take notice of the memories my boys will have of our life together. I want them to have something to draw on as they grow, as they think of home. Not created, artificial moments, but the kind that come organically, in the motions of everyday. This is where the comfort of memories lie.

Times of being together in the kitchen, baking. Filling our house with the smell of pumpkin and cinnamon, from a recipe written by my own Gram’s hand.

pumpkin bread

Hovering over fresh slices of pumpkin bread, smeared with maple butter. Experiencing each taste with all our senses. Sharing the events of the day. Unknowingly, recording them to draw on later. In another time, in another season.

pumpkin bread

Pumpkin Bread

Makes 1 loaf of bread

1 3/4 cup Whole Wheat Pastry Flour

1 1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/2 cup butter, melted

1 cup pumpkin puree

1 tablespoon ground flax + 3 tablespoons water (equivalent of 1 egg beaten), whipped to egg yolk consistency

1/3 cup water

Preheat oven to 350 degrees.

Sift together all dry ingredients. Make a well in the center. Add melted butter, pumpkin, egg and water. Stir until all ingredients well combined, making a moist, dense batter. Butter a 9×5 loaf pan and pour in batter. Bake a 350 degrees for 1 hour and 10 minutes or until toothpick tester comes out clean.

Maple Butter

1/2 cup butter, softened

1/4 cup maple syrup (use the real deal maple syrup here, trust me on this)

Combine ingredients in a small bowl; beat with a mixer on medium speed until smooth. Spread on slices of pumpkin bread.

pumpkin bread


5 Responses to Pumpkin Bread with Maple Butter

  1. Amanda says:

    What on earth were you doing at Helene’s class?? You are amazing. Your blog is amazing. Your pictures are amazing! I could get lost in this beautiful space you have created!

    It was such a pleasure meeting you! Hope we can get together again someday.

    • Alison says:

      Amanda, you are so kind. Thanks. I love meeting other photographers and seeing them work. I always learn something. It was great to meet you and hear about your book. I’d love to cross paths again too. Hope you had a productive baking week!

  2. bentley says:

    I love this post. Nothing is more important than making memories for your little ones. That is one of my biggest priorities. Love the new blog by the way. Hope you’re well.

    • Alison says:

      Thanks Bentley. Hope all is well with you too. Your fall sessions have been gorgeous, as always.

  3. Katie says:

    YUM. this looks delicious and i especially like the addition of the maple butter. who knew deliciousness could be so easy? thanks for sharing!

    – Katie at http://www.ohshineon.com

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