Friday, October 20, 2017

Pumpkin Spice Zucchini Bread

Despite the lovely fatigue of the third trimester, I've been trying to plan what needs to get done before this baby arrives. There are 4 rooms in our home that definitely need some attention and love. And of course there is Christmas to prepare for, which I am so excited for! I usually hold off on Christmas fun stuff until December but I think I'll be getting the house ready for Christmas long before December 1st. And if any one questions my fully decorated, all out festive-looking home, I'll blame it on my nesting energy. But let's be real, anyone who knows me won't be too surprised. After all, Christmas is totally my jam!

Another list I've been making is of all the ready made meals I want to have done and waiting in the freezer when Donald and I are experiencing life with a newborn and two toddlers. I did lots of baking and cooking ahead of time with Eloise and it was awesome! Being able to open a freezer full of ready made, easy to heat dishes was a huge relief. I mean, who wants to be cooking and cleaning when there is a new baby to snuggle? Not this girl!

This recipe definitely made the list of things to make beforehand! Pumpkin Spice Zucchini Bread is one of my favorite recipes. It's on the sweet side, making it a yummy breakfast treat or a sweet snack to serve guests that come by to meet the new baby. Bonus? This recipe makes two loaves, one to eat now and one to share with a friend or pop in the freezer. 

Pumpkin Spice Zucchini Bread

  • 3 eggs, lightly beaten
  • 2  cups brown sugar
  • 1 cup canned pumpkin
  • 1 cup butter, melted 
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon 
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1-2 cups grated zucchini 
  • 1 cup chopped walnuts (optional)

  1. In a large bowl, combine eggs and sugar.
  2. Add pumpkin, butter and vanilla.
  3. Combine dry ingredients in a separate bowl. Slowly pour mixture in with the pumpkin batter. Stir until just moistened.
  4. Add Zucchini and nuts.
  5. Pour into two 9-in x 5-in loaf pans lined with parchment.
  6. Bake at 350° for 1 hour 
  7. Let cool before removing from pans to a wire rack
Tuesday, October 10, 2017

There's so much to be thankful for...

We just got back home from the most AMAZING trip to our beloved Rockies and honestly, I am feeling all the thanksgiving, happy feels!

We hiked, relaxed in the hot tub in the rain and threw rocks into every lake, creek or river we passed. 
The girls loved being steps away from my parents' cabin and Eloise couldn't get enough of her uncles and Grandpy's attention. Seriously, we barely saw her, she was always being carried around as if she was the queen of the forest.  Of course I was jealous since hiking over hilly and rocky terrain while 29 weeks pregnant was no easy feat. But I did it, no one had to carry me and I am now happily camped on the couch while I write this post!

On our last night together as a family, my mom (whom I definitely inherited the holiday-loving gene from) planned a lovely Thanksgiving dinner despite being away from her kitchen. 
During dinner, each member of the family said something they were thankful for. I had a hard time limiting myself to just a few things, since I have been blessed with so so much! A wonderful sweetheart of a husband, two beautiful little girls, another precious baby on the way, family members that feel like friends and friends that feel like family. I'm tearing up just thinking about all God has blessed me with and that is just scratching the surface! My heart is so full!