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Sequel Magazine

Sweet Seasons

Meghan Robinson, Literary Staff

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“Sweet Seasons” presents a satisfyingly sweet way to get through the year with weekly baking projects centered around holidays and seasons. Get a feeling for what baking is really like through commentary before you dive in blind and ruin your oven. (Sweet Seasons is not to be held accountable for any baking related disasters)

I wanted to start off with a delicious recipe that’s also easy to make and will bring a little spice to your life. That’s right, this week I made pumpkin bread. Some people may argue that it’s not dessert, but it’s actually more useful than most desserts because you can eat it for breakfast free of judgement. Also, it’s amazing fresh out of the oven with some vanilla ice cream on the side. Anyway, it came out awesome and about a quarter of it has already been ravenously consumed thanks to my family.
The recipe I used is actually from kindergarten, so it was fairly easy to make and I would give it a 2 on a scale of 1-5 going from easy to challenging. My reasoning behind giving it a 2 is mainly because it’s homemade, and I consider making desserts from a box mix to be a 1 on the scale.
Originally the recipe was for two loaves of bread, but I had to cut it in half because I only have one bread pan. So, the recipe below will be for one loaf, but if you want two, feel free to double it!
It took me about 5 minutes to find everything and remove it from the depths of the kitchen cabinets. Then, I spent approximately 23 minutes combining all of the ingredients and scraping the cheerful orange goop into a pan. P.S. ALWAYS, and I mean always spray whatever container you’re baking something in with pam non-stick spray. It makes a huge difference.
After taking my bread out of the oven, and checking it with a toothpick, I normally wait a few minutes and then slide a knife around the edges of the pan. Then I pop it out onto some aluminum foil with a tap of my hand. (don’t panic if a bit of the bread is stuck to the bottom of the pan. Just eat it.)
Cutting the loaf in half normally releases a cloud of heavenly steam. Breathe it in, cut a slice, and enjoy!

Pumpkin Bread
1 ¾ cup flour 2 eggs
1 tsp. baking soda ½ can of pumpkin (8 oz.)
¾ tsp. salt 1/3 cup water
1 tsp. cinnamon ½ cup canola/vegetable oil
1 tsp. nutmeg
1 ½ cup sugar

1.) Preheat the oven to 350 degrees
2.) Combine the ingredients on the left in a large mixing bowl
3.) Beat the eggs in a separate bowl with a fork
4.) Add the ingredients to the bowl and stir well
5.) Spray a 9×5 inch pan with non-stick spray and pour in the mixture
6.) Bake for 1 hour

Meghan Robinson ’18 || Lit Staff

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