Chocolate Chip Pumpkin Bread.



I’ll give one thing to the Midwest—fall’s a pretty good thing.  You know, the piles of red-gold leaves, everything changing colors and shifting towards warm, earthy tones, that clear, crisp fall air.  It’s really all true, these things you hear.  Now, I’m not admitting to a total conversion, but, but, if for some reason—say college—you have to give up virtually year-round sunshine with a couple weeks of below fifties rain and sprinkling, fall is a good way to go.  Unfortunately, seasons don’t last, changing and all as they do.  At least it’s a nice preface to winter, and sort of ease-in and trade-off.  Yes, you can have the colors and the clear, bright air, but you also have to take snow and sub-zero temperatures.  And wind chill.

But hey, hey.  People wax poetic about this stuff, so I figured I might as well take advantage while there are crunchy, crisp leaves with the golds and reds and oranges and yellows, since they’re just lying around.


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3 Responses to “Chocolate Chip Pumpkin Bread.”

  1. love your blog words. reminds me of me. observing mother nature. i did the pumpkin/chocolate thing a few weeks ago. into honeycrisp apples now till they leave us. if you’re into chocolate, please visit me…

  2. I am going to make this today!! yum! i have so many pumpkins to use!!

  3. Thanks for the great page – I had fun reading it! I always love reading this blog.:)

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