The Brother: “Hey, Genny.”
The Brother: “Remember last Christmas, when you decided to watch the movie ‘A Christmas Story’ with the sound off and opera music playing in the background?”
Me: “Hey, yeah, I forgot about that!”
The Brother: “And the music was all dramatic and sad when Ralphie got dressed up in the bunny suit and we were laughing really hard?”
Me: “Hey, yeah!”
The Brother: “And when Ralphie’s little brother Randy was crying, the opera guy was really belting it out?”
Me: “Yeah! Hey, yeah, that was awesome!”
The Brother: “Yeah.”
Just a reminder that we misfits need to celebrate the holidays in whatever fashion we see fit. Whatever twisted, strange, socially unacceptable fashion we see fit. Whatever out there, oddball, off-the-wall, slightly dangerous, semi-illegal–
I mean…happy holidays, enjoy the pumpkin bread!
Pumpkin Chocolate Chip Bread (Cake, it’s cake!)
Makes 1 loaf
1 stick (1/2 cup) butter, melted and cooled
1 cup granulated sugar
1 1/2 teaspoons vanilla bean paste
1 cup milk of your choice (I used almond)
1 cup pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly-grated nutmeg
2 teaspoons Saigon Cinnamon
1 cup chocolate chips
Preheat oven to 350 degrees F. Line a loaf pan with parchment.
Mix melted butter, sugar, eggs, vanilla bean paste, almond milk, and pumpkin puree.
Add flour, salt, baking soda, nutmeg, cinnamon, and chocolate chips.
Mix just until combined.
Pour into loaf pan and bake for 45 – 60 minutes or until cake is golden and passes the toothpick test.
Cool it in the pan. Freezes well for several months.
© 2011, Genevieve P. Charet. All rights reserved.