Pumpkin and Prayers

We got some devastating news this week, one that both derailed our TTC efforts and encouraged us to ramp them up even farther.

We found out that J’s dad has terminal cancer – in his pancreas, liver, kidneys and spleen.

I’m not even going to write about the odds the doctor’s gave him. Because we don’t know anything for sure, and God’s got a plan.
I don’t know if I feel right, actively trying to create life while we’re watching one slip away. But at the same time, we want his dad to meet his grandchild before…if…should anything happen.

I know its not about me. I know being concerned about having a baby is trivial in times like these. And that’s why I haven’t been temping or charting…I just feel as though its unimportant.

What is important, however, is keeping spirits up. And baking does that for me. So here’s some fall-inspired sustenance.

Pumpkin Spice Bread
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
15 oz canned pumpkin
1 cup white sugar
1/2 cup butter, melted and cooled
2 large eggs
2 tsp vanilla
Combine flour, baking powder, baking soda, cinnamon, nutmeg and ginger in a large bowl. In a separate bowl, stir together sugar, pumpkin, butter, eggs and vanilla. Add to dry ingredients and stir to combine. Do not overmix (what does that even mean? Haha…I’ve never overmixed a batter before, but that doesn’t mean its not possible. Be careful.)
Pour/scoop/scrape into a greased and floured loaf pan. You know, the regular-sized kind. Called a banana bread pan in my house. Bake at 350 for about 60 minutes. Then eat. All of it.

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