You ever have the kind of work week where let’s say, hypothetically, you’re a lady, and you work in a mostly-male industry, and sometimes you have semi-idealistic thoughts that you consider to be valid business strategies (hypothetically, that if you focus on making good products instead of constantly optimizing revenue, you’re more likely to draw in NEW users because…you’re making shit that is useful to them), and you are constantly in meetings where (hypothetically) older white men treat you like you’re having a quaint thought, like, that’s nice girl but we men are BUSINESS MEN and we know BUSINESS and if you wanted to be idealistic you should’ve become a teacher, and then you spiral for a while thinking how frustrating the social stigma around teaching is and how it is ALSO treated as this quaint nice thing that (mostly) women do to make the world better but it’s not SERIOUS BUSINESS like all these SERIOUS BUSINESSMEN who are good at like fucking saying the word synergy over and over again???? YOU EVER HAVE THAT KIND OF WORK WEEK READER????????????
Well I did. In fact, I have had a series of work weeks like that work week. One could say I’ve had that work CAREER. And so I made this pumpkin bread and thought REALLY LONG AND HARD about how even that plays into the stereotype of you being some cute whimsical woman but I don’t even care because this pumpkin bread is baller and one day all those serious businessmen are going to be on their deathbeds and all that time thinking up horrible lingo like synergy just won’t matter anymore and maybe they’ll realize it never did, and at least I created something delicious that people enjoyed and put it out into the world to be shared.
BIG DEEP BREATHS.
But also, make this bread (it is very good and moist and I lowered the sugar slightly and upped the spices slightly which I think was a great idea, humbly), and spend some other time trying to smash the patriarchy.
adapted slightly from iamafoodblog who adapted it slightly from Martha Stewart
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
pinch each of cloves and allspice (or more if you’re a spice-lover)
2 large eggs
1 1/4 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
Preheat the oven to 350°F. Butter a 9 x 5 inch loaf pan and set aside. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a large bowl, whisk the melted butter with the sugar. Add the eggs, one at a time, mixing well after each. Stir in the pumpkin until smooth. Add the dry ingredients, mixing gently, until smooth.
Pour into the prepared loaf pan, smoothing out the top. Bake for 1 hour and 20 minutes, checking at the hour mark. Tent with foil if the top starts browning too quickly. Remove from the oven, let cool for 20-30 minutes, remove from the pan and let cool completely.
I would recommend some salted butter or cream cheese up on this bitch.