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To live in Seattle is to learn to appreciate the rain. To listen to its rhythmic pitter patter as it falls on leaves and through branches onto the wet ground, to splash around in puddles and not care about getting wet, to enjoy the peace of being enveloped in water and clouds. But when you've had your fill and the rain is still coming down, as it often will, retreating to the kitchen to bake can be a wonderful way to warm the rest of a gray afternoon.
Today we're sharing a delicious recipe for pumpkin chocolate tea bread that is designed with children in mind. With a couple of mixing bowls, spoons, and measuring cups, children big and small can help assemble this tasty, festive loaf. It’s a great use for that winter squash you brought back from the farmer's market or the pumpkin patch, but canned pumpkin works equally well. If you do purchase canned pumpkin, look for the kind that comes in a cardboard Tetra Pak so you won't need to worry about the sharp edges of a can.
It is said that you eat with your eyes first, but when you smell the spicy sweet aromas of cinnamon, ginger, clove, and nutmeg mingling with the comforting scents of pumpkin and chocolate, we think you'll agree with us that sometimes you definitely eat with your nose first. Try it, share it, and enjoy!
Pumpkin Chocolate Tea Bread
Adapted from Diane Rosen-Worthington