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Since FALL is one of my favorite seasons (I love SPRING equally; I feel a bit guilty that I don’t love SUMMER and only like WINTER!)  I thought I’d post these images that I stumbled upon while visiting various blog sites that I love.

Alright all of you traditionalists, have you ever bought one of these beautiful blue-gray pumpkins? They really are beautiful. Image via Country Living

There is something wonderful about fall's natural bounty on an antique table that just feels like home. Image via Country Living

Doesn't this image conjure up a hike on a brisk, fall day? We Southern California folks might have to endure a Santa Ana condition (warm winds) but a girl can dream, right? Image via Country Living

If YOU love FALL you may be inspired to put out some pumpkins, bake a pumpkin bread (recipe below) or curl up with a good book…OR, if you’re like most in my family, watch football!

Fight on!

Note regarding this recipe:  My friend Alison has a wonderful blog site called paper{whites} and she posted about this pumpkin bread which came from a site Tulips & Flight Suits—I knew the recipe had to be good when “Tulips” says that she believes this recipe is 40% of the reason her husband married her! 🙂

Pumpkin Bread

Bread (found on Tulip & Flight Suits via paper{whites} )



  • 1 1/4 cup pumpkin pie puree (Libby’s)
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger


Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.

In a large bowl, combine the pumpkin pie filling, oil, sugar, syrup, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly stir the flour mixture into the pumpkin mixture.

Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Serve warm. Can also be frozen