Closure Found in Ginger Pumpkin Bread
the girls with the pumpkin we used for the bread & more.

There are about 1.7b’zillion things I want to share here, but I’m going to focus on rounding out the ‘conclusion’ of the last post–especially since I’ve had it up for so long as the latest entry.

First, thanks to all the thoughtful responses. It’s comforting to have friends around me who read and share. Talking/writing it out is a tremendous help when I can count on people with understanding to offer advice!

Naomi didn’t help me make the cake that day. She asked again and I just asked her if she knew why I didn’t think I could let her; she said she did. That was it. I turned away trying not to cry and she moved on to playing something else.

2 days ago I invited her to help me make pumpkin bread. Of course she wanted to, I gave her a look and said, ‘but, what are you going to need to do?’

There was no hesitation, she had no doubt about how to make this experience successful. And she did too. We had a really good time together and whipped up the most delicious pumpkin bread I think I’ve ever had. Perhaps there was a certain sweetness that only I could taste. But, it really gave me the closure I think we both needed to the ‘incident’.

And so, in lieu of your support, the fall season, my extensive love of anything pumpkin flavored and the grace that we all have when we take advantage of second chances, here’s Martha Stewart’s recipe for the best pumpkin bread ever–so you don’t have to search high and low trying all varieties with mediocre results 😉


  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can (15 ounces) pumpkin puree (1 3/4 cups) (we used fresh pumpkin)
  • 3 large eggs
  • Directions
  • Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined
  • Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.
  • (we baked at 350degrees convection for about 45minutes)
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