Happy Thursday– today, I am in…well, let me look. Ok, today I am in Bloomington, Indiana with the last day of my midwest swing. And it feels and looks like fall here. I am in heaven
Traveling for work in October is wonderful– it’s a great temperature for cardigans and I don’t need to put on tights just yet.
For the leftovers club this month, our theme is Halloween. I didn’t go full-on spooky but more fall!
I was paired with Ginger of Stark Raving Delicious. Let me say something about Ginger– she is wonderful. She is always such a wonderful supporter of the Leftovers Club and first to jump in to take two partners, often to make sure I am included. I feel really lucky to be in this blogging community with her!
I sent Ginger Pumpkin Peek-a-Boo Bread. So easy and fun to make, just takes a little time. Part pound cake, part pumpkin bread– perfect for fall.
Are you interested in learning more about the Leftovers Club? Click HERE.
- 1 box pumpkin bread mix and ingredients needed (I used Trader Joe's brand)
- Pumpkin cookie cutter
- 2 1/2 cups flour
- 1/2 tbs salt
- 2 sticks butter, melted
- 1 cup sugar
- 1/2 tsp vanilla
- 5 large eggs
- Servings: 12
- Difficulty: medium
Bake pumpkin bread according to package instructions and let cool and then refrigerate overnight. The next day, slice into small to medium slices and cut out pumpkin in each (I ate the crust pieces for breakfast the rest of the week).
Preheat oven to 325 degrees and spray bread pan with cooking spray. Combine remaining ingredients in a mixer. Evenly spread out dough/mix in the bottom of the bread pan to coat the bottom as thinly as possible. Place pumpkin pieces on top very close together.
Carefully pour remaining batter on top, trying to keep pumpkin pieces together and covering the pumpkin pieces with batter. Bake 60 minutes or until a toothpick comes out clean in the pound cake area only.