This just in: I'm moving to Sweden. That's right, I'm retreating into an even colder, darker landscape, because my SAD just isn't bad enough at the moment. As a result, I need to clear out my pantry, STAT. The majority of my hoards consists of baking supplies: flours, sugars, spices...it's all got to go. It's difficult, however, to find recipes that won't require me to purchase additional stuff to add to my stash. It's even more difficult to find a recipe that's dairy-free.

The solution? Quick breads. I previously posted Abraco's olive oil cake, which I baked up again on Tuesday, and yesterday I turned to my mom's ever-delectable pumpkin bread. The recipe is simple, so simple that I'm always convinced I've missed something in transcribing it from my mom's index card. I'm also often tempted to add more spices, but really, this autumnal cake-bread hybrid is perfect as it is (yes, even with that entire cup of oil).

Pumpkin Bread
Recipe from my Kansas-bred mom, Kelly

3 1/2 cups all-purpose flour
3 cups granulated sugar
3 tsp baking soda
4 eggs
1 cup vegetable or canola oil
2/3 cup water
2 cups (1 can) pumpkin
1 cup chopped pecans or walnuts
1 tsp cinnamon
1 tsp nutmeg

Preheat your oven to 350 degrees, and grease and flour two 9x5 loaf pans and one 5.75x3 loaf pan. In a large mixing bowl, whisk together the flour, sugar, and baking soda. Make a well in the center of the flour mixture, add the eggs, oil, and water, and stir to combine. Next, add the pumpkin. Once it's fully incorporated, add the nuts and spices and mix again.

Divide the batter among the prepared pans, filling each about 1/3 of the way full. Bake for 1 hour, but check the small loaf after 45 minutes. Once done, the loaves will be dark brown on top, and when you insert a toothpick it should come out crumb-free.

Should a blizzard strike your city, stay inside. Sip coffee. Don't talk to strangers. But to ensure you don't miss out on that Saturday-morning-pastry routine, make a simple loaf of something none-too-sweet, like East Village espresso counter Abraço's beloved olive oil cake.

Abraço's Olive Oil Cake

Recipe dug up + shared by Lingered Upon

1 1/2 cups all-purpose, unbleached flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup whole or soy milk
1/2 cup extra-virgin olive oil
2 tsp finely grated orange peel

Preheat oven to 325 degrees. Coat a 9x3x5 loaf pan with oil and flour. In a medium-sized bowl, whisk the first five (dry) ingredients together. In a separate bowl, whisk together the eggs, milk, olive oil, and orange peel until blended. Gradually whisk the liquids into the dry mixture just until combined. Pour batter into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 20 minutes before serving, ideally alongside a cup of coffee.

A quick fix

Olive your cake, please