In this flashback Wednesday post, my heroine, MK Grant from Connectivity, talks about her first autumn in London with her fiancee, William Cumberland, for her blog.  And she shares her favorite pumpkin bread recipe. Enjoy!

I absolutely love fall.

Wait–according to William, now that I’m living in the United Kingdom, I need to say “autumn.” So I shall correct myself right now before he does (and trust me, he will, LOL!) and say, “I absolutely love autumn.”

Now that we have distinguished the proper term for the season here in London, I have to give you my reasons for my obsession with this particular time of year.

It’s cozy.

That is the best way to describe it–the air is crisp, and usually brisk enough where you want a sweater–or jumper (see, William, I’m learning the lingo, ha!)–or warm coat to wear. The leaves on the trees are turning brilliant shades of orange, gold, red and brown. Thick blankets are brought out to keep one warm against the chill when watching TV. I love cozying up on the couch with a plush blanket and a cup of coffee, and lighting some pumpkin-scented candles to fill the air with that warm aromatic scent.

Which brings me to pumpkins.

I love pumpkin. LOVE IT. And this is the prime season for it! I went to the store last week and picked up a few–oh, hold on, William is reading over my shoulder and now wants to comment. But you expected that, didn’t you? Okay. Here’s William.

Hello, William here. Mary-Kate, do you consider filling our kitchen with 20 pumpkins from the supermarket ”a few?” It looked like a bloody pumpkin patch exploded in here when I got home from work.

MK: William, that is a complete exaggeration! Take it back!

William (I am laughing, now readers, just so you know.) No, it is not, and I only take things back I don’t mean. Everywhere I looked there was a pumpkin. Or a cut up pumpkin, or pumpkin in the food processor or oven…

MK: I was pureeing them. For my cooking projects.

William: You really are obsessed with pumpkins. Not only are they in our kitchen but in the living room–

MK: That is called autumn decor, William Cumberland!

William: So we have pumpkins exploding in the kitchen and they are on the fireplace. And in the dining room and on the balcony…Are those reserves, darling, in case you run out? Because apparently you have a mortal fear of not having enough pumpkin puree.

MK (Now I’m the one laughing, readers!) You didn’t seem to mind the pumpkin treats I made with all that pumpkin.

William: I do rather fancy your pumpkin bread.

MK: That is my favorite, too. William has been a very good sport and indulged my pumpkin madness. We’ve had pumpkin pasta, pancakes, waffles, pie, cookies, and bread.

William: I am a brilliant sport if I do say so myself. But the pumpkin bread is my favorite. You need to share that recipe with your readers, darling.

MK: I think I will. So this post is a rather long way of saying, enjoy your ”fall” or “autumn” wherever you are…and make some pumpkin bread to savor the season!

MK’s Spiced Pumpkin Bread

2 cups all-purpose flour

1 Tbsp. baking powder

1/4 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground ginger

1/8 tsp. ground cloves

1/8. tsp. ground allspice

1 cup sugar

1/2 cup evaporated milk

1 cup canned pumpkin puree or 1 cup fresh pumpkin puree

2 large eggs

1/4 cup canola oil

Preheat oven to 350F. Grease one loaf pan and set aside. In a medium bowl, mix together flour, baking powder, baking soda and spices. In a large bowl wisk together sugar, milk, pumpkin, eggs and oil. Add flour mixture to pumpkin mixture. Stir until moistened. Pour into baking pan and bake for 60 minutes. (Check it–if it is getting too brown on top before it is done cover with foil.) And insert knife in center to ensure it is done. Cool for 10 minutes on wire rack before removing from pan.