It seems silly to complain since we’ve had almost six months straight of sunshine here in Texas, but the lack of rain and cooler temperatures makes it feel like we’re still enduring the hot summer days of July. We are still hitting one hundred degrees most days and are having the worst drought since the 1950’s.
We caught a break this weekend. It was cloudy and reasonably cool (think 80+ degrees) for much of the day today. We even had a few rain sprinkles that never really amounted to much…but it was rain nonetheless.
Here’s to hoping summer is finally bidding us goodbye and fall is just around the corner.
Today was a bit of a lazy day at our house and I savored every moment before the craziness of another week begins. We played games, watched football, took naps, and were total bums…it was such a treat.
One of our favorite things to do on lazy fall weekends, is baking. This afternoon we baked a loaf of spice bread and it was heavenly. I’m not sure what my favorite part was, smelling it while it baked or eating it hot out of the oven! It was a huge hit, and disappeared almost completely within just hours!
The loaf of bread is fabulous all on its own, with a dab of butter and a cup of milk, or even made into a cream cheese sandwich. I hope you enjoy this recipe as much as we did!
- 3/4 cup of sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup applesauce
- 1/4 cup water
- 1 tsp vanilla extract
- 2 cups of King Arthur’s Gluten Free Baking Flour
- 1 tsp xanthan gum
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp pumpkin pie spice
- dash of salt
- dash of baking powder
- 1 tsp baking soda
Grease a 9×5″ pan. Combine butter and sugar and then add remaining wet ingredients. Blend thoroughly. In small bowl, combine remaining ingredients and blend thoroughly. Add dry ingredients to the wet ingredients and stir just until moistened. Pour into pan and cook for 50 minutes at 350 degrees.