Yesterday I attended my first Chicago Food Swap since April because my crazy schedule prohibited me from attending the summer swaps. I was doubly excited for this one because our host (who generously donated the space!) was Dave at the new Savory Spice Shop in Lincoln Square. Lincoln Square is a German neighborhood in Chicago so I bet you can imagine how happy I was to make the drive. I asked Jim if he wanted to tag along and then grab dinner at the Chicago Brauhaus, where they’re currently celebrating Oktoberfest*, and he was all in.
The swap was as fun as it always is, and we returned home with peanut butter cups, homemade Garam Masala (an Indian spice mix: thanks, Emily!), applesauce, apple pie filling, spicy chickpeas, goat cheese and black bean dip, blueberry syrup, freshly picked herbs, and a few other goodies!
What did I swap? I brought loaves of my famous chocolate chip banana bread as well as some pumpkin bread, another family favorite. I have literally made this pumpkin bread since kindergarten when my mom came in and helped my class bake it.
In my quest to not actually become a food blogger while I, at the same time, try out food blogger-ish things in my now-occasionally regular posts about food, I got myself a recipe plug-in to make the recipe look all attractive for you and such, not to mention easy to print. But first, look at this adorable recipe card I handwrote for my Grandma back in the day:
And now, the updated, legible (and not as cute but pretty close) version. Make this for your family and they will follow you anywhere. Enjoy!
- 3/4 cup butter
- 2 cups sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 (16 oz.) can of pumpkin
- Preheat oven to 325 degrees.
- Sift flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg together and set aside.
- Mix sugar and butter.
- Add eggs.
- Beat in pumpkin.
- Add flour mixture and beat *only* until combined.
- Pour into two lightly greased loaf pans and bake for one hour, fifteen minutes at 325 degrees. (Test with a toothpick, which should come out clean.)
- This pumpkin bread can be frozen; I often double the recipe so I've got some backups on hand!