Guys, it’s pumpkin season. I mean, it’s September, so it’s basically fall amirite?
Don’t get me wrong, I LOVE summer. Pool days, warm sun, sunshine from early morning to later at night. But I don’t know what it is about summer in GA that is so fun, until it’s not. At some point you just hit a wall and literally cannot exist outside unless you’re in a lake or pool.
Anyway, back to pumpkins and crunchy leaves and all things fall.
Our can opener has been on the fritz for quite some time, but I’ve been trying to wait it out. And it just straight up stopped working the other day (right in the middle of opening a can). Is that annoying or what? It’s like I can SEE the contents of the can, but I can’t get to it! Cue crying emoji. But also facepalm emoji because I knew it was on its way out.
So we real-quick hopped on Amazon and ordered a new one with our free Prime shipping (pretty much my favorite thing in the whole world). And I am in love with this can opener. Is that weird to say? I don’t care. It’s the best can opener I’ve ever owned. I don’t have to reposition it, it doesn’t fall off the can halfway through because it stays latched down until you release it, it opens the can in about 3 seconds and even has a little magnet to hold onto the lid and lift it off the can and a lever you press to release the lid straight into the garbage so you don’t have to touch the lid! (Have you ever gotten a metal cut from a can? It’s not fun to say the least.)
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because awesome*
because awesome*
Opening the canned pumpkin to make this bread is a double whammy of awesome: my first experience using this new mega-amazing can opener AND my first pumpkin baked good of fall.
You will want to make this. Not only will it help you usher in boots and scarves weather, but it’s also deliciously moist, full of fall spices, nutty and sweet, but not overpowering.
[cooked-recipe id=”1904″]
