I’m off to my first day of work at my new job today, but I’ve got some weekend happenings & a recipe to share with ya’ll first. Thanks for all the well wishes on Friday
This weekend was kind of a whirlwind of sorts, since I had to suddenly get prepared for a week of working full-time!
On Friday I came home to this lovely edible arrangement from the hubby. THANK YOU, love!
I’d seriously always wanted one of these, and now I know why. They’re flippin’ amazing. I’m still munching on it!
First on the agenda for the rest of the weekend was finding some clothes to wear. I have little to no real business clothes before this weekend. I went to an outlet mall with a girlfriend on Saturday and had the best luck finding work clothes, which was good because I didn’t have any time to waste!
Here’s one new outfit I put together for the week, that I’m going to wear today.
I got a couple of pairs of dress pants, a nice skirt, and a few new tops to start me off. Hoping it lasts me a full week before I can go buy more!
Mom’s Pumpkin Quickbread
Since the last time I went grocery shopping, I wasn’t planning on having to pack a lunch for myself this week, I made Marissa’s crockpot buffalo chicken to take for lunch and my mom’s pumpkin bread recipe for snacks and breakfast.
I’ve been meaning to make this pumpkin bread for a while, so I whipped up a quick batch yesterday. It’s called quickbread for a reason because it really is so quick to make. It takes a while to bake, but other than that, it’s so easy.
- 1 2/3 cup all-purpose flour
- 1 cup sugar – I always use 1 c
- 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. each clove, cinnamon, nutmeg OR
- 1/4 ts.p pumpkin pie spice
- 1/2 cup veg oil
- 1/2 cup water
- 1 cup pumpkin puree
- 2 eggs
- 1 cup chopped walnuts (optional)
1. Preheat oven to 350.
2. Mix together flour, sugar, baking powder, soda and spices; set aside.
3. Combine oil, water, pumpkin, and eggs in s separate mixing bowl.
4. Add liquids to dry ingredients; mix thoroughly until blended.
5. Fold in walnuts. Spoon batter into 9×5 oiled loaf pans.
6. Bake 45-50 minutes or until toothpick comes out clean.
7. Cool in pan; turn out to rack. Enjoy!
I absolutely love this bread! Enjoy a slice with some butter or crumble it over some vanilla yogurt. Perfect any time!
Welp, I’ve gotta run to work now! Wish me luck
Questions for You:
- Do you already have business clothes or would you have to do last-minute shopping like me?
- Do you like nuts in your breads? I love it but didn’t have any!