I'm a southern gal with a passion for cooking and baking from scratch, the old fashioned way!
There is nothing my husband loves more than a dinner of plain ol’ pinto beans and cornbread. In fact, his family still loves to tease us, saying that they know I was “the one” for him when I sat down on a dusty roadside at a fall festival a few months after we first met, and ate pinto beans and cornbread with him for lunch. I didn’t think much of it at the time – I just thought it was a pretty yummy lunch. 
One of the first recipes I ever mastered – at the ripe old age of 7 years – was a basic drop biscuit. Such a simple art, but with such delicious results. This particular drop biscuit is similar to the one that I made when I was a little girl, only jazzed up with sharp cheddar and fragrant garlic. The crispy outside of this biscuit yields to a light, fluffy, and tender inside that will melt in your mouth.
I couldn’t say it better than my mom did: It’s fall!! It’s time for Pumpkin Bread!!
Here is what she wrote to me in an email when I asked her about the history behind her delicious pumpkin bread…
When people find out that I have a food blog, they wonder why I do what I do. They often say, “Really?! A whole blog just about recipes and food?”
To which I answer, “Yes, a whole blog just about recipes and food.”
We food bloggers all have our reasons for doing what we do. For me, it’s about reaching out to people around the world and connecting with them through the shared experience of food. It’s about coming together around the dinner table as a family, as friends, even as an internet community. It’s just pretty darn cool that someone in Oregon made my mom’s squash casserole so that their kids would enjoy eating vegetables . . or that someone in England made my zucchini bread for a neighbor who had surgery . . . or someone in Chicago make my mother-in-law’s chicken squares to prove to her boyfriend that she could actually cook.
We’re in high season right now for peaches. We’ve got so many that we can barely eat them before they start to go soft! I took a batch that was just on the verge of ruin and used them to make this delectable bread.
This is a combination of 2 recipes I saw online and one that I found in an old cook book. Some recipes seemed to prefer pureed peaches in the batter, while others featured diced chunks of peaches throughout the bread. I chose not to choose – I incorporated them both for an extra peachy punch! The sugar-roasted pecans on top give the crust a great crunch, rounding out the soft, moist, juicy inside of this perfectly summery bread.