One of the nice things about the fall season is that pumpkins are finally in season.  All sorts of fun things you can do with pumpkins – they’re like the perfect squash.  Savory dishes, sweet dishes… they’re so versatile.

I picked up a sugar pumpkin the other day, and I’ve been prepping it for making a nice pumpkin apple cider bread.  I considered muffins, but it’s a bit easier to store the bread or take it to others to enjoy.

Now, the important thing this time, I think, is picking the right seasonings.  I’m going to shoot for fresh ground ginger, because that’s always a wonderful flavor to blend with sweet.  Also, thinking of cloves, because those just scream “fall.”  Maybe some nutmeg, for a bit of an earthy flavor (appropriate for anything made with gournds, I think).  And finally, a splash of allspice.  I think I’ll avoid cinnamon; almost too overdone at this point.

Finally, that cake I described yesterday?  Came out great – I used a bit of Scharffen-Berger 99% pure chocolate for a very sharp chocolate flavor (incredible balance of bitter and sweet in the frosting), and the blue curacao offered a mildly tangy flavor to what is otherwise just a straightforward sweet item.