Ask any food writer or recipe developer (don’t confuse them….someone is bound to get insulted!) and they will tell you that big fails in the kitchen are simply a part of the game!  I have recently gotten a bread machine.  Yes, I know, I am about 18 years late on this major apparatus…but I never really thought of bread as something to be constantly making as opposed to here and there, when I felt like it, on a whim.  Well, as a care woman, wife and busy mom and now a card carrying “label reader” nothing is as  scary as seeing about 15 ingredients the you do not know on a label.  Then, if you happen to know how to bake, costing out an egg, flour, water and some grains…compared to a purchased loaf, which, if quality, is about $4 to $5 for a loaf.  We can plow through a loaf in 2 days over here.  There are 5 of us now, including the nanny and my kids, who somehow went from bottles to grilled cheese in a blink of an eye.

Okay, well, I got a bread machine by making the simple statement on Facebook “Is there anyone who has a bread machine they want to sell?”  The first response was “You can HAVE mine.”  I picked it up in 3 days and was on my way to the world of easily made breads.  The first stop was pumpkin bread because in this last week, the leaves have changed, the sky started crying and autumn snuck up on us.  So, I assembled my ingredients, loaded the machine, went to bed, and woke up to this:

photo 1 So…yeah, I didn’t do it quite right.  I posted it anyways, and thought, hey, it is okay, have a laugh.  I am trying, and it is okay to fail!  What happened was the opposite..I got ADVICE.  I read the few pieces of simple Bread Machine 101 advice.  I took the advice to heart.  I went back to the drawing board after the twins went to bed.  I PUT THE WET INGREDIENTS IN FIRST.  I LAYERED the ingredients.  I also added some butterscotch chips, you know, because I like them and I think that pumpkin and butterscotch are GLORIOUS together.  Well, I woke up this morning, took my shower, poured my cup of coffee, then peered into the machine….

photo 2 copyVoila!  I am a bread machine master!  I then tasted it – DELICIOUS!  So well blended and it had almost a creamy texture.  Coach woke up with our son, and as I write this in the den they are rolling around behind me, eating the bread and reading a book.  So, I NOW have a recipe to share, tweaks and all!  This recipe is tweaked from Betty Crocker’s Recipe here:

Pumpkin Butterscotch Bread BREAD MACHINE Recipe


  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup oil ( I used canola)
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 and 1/2 cup bread flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1/2 cup butterscotch chips
  • 1/4 teaspoon salt


  1. Grease your insert.
  2. Layer ingredients, wet first, dry to follow in the insert.
  3. place insert into the machine and set for the "bread mix" or "quick bread"
  4. Press start.
  5. Wait.
  6. Enjoy!!
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I get it.  We get “eat seasonally and locally” shoved down our throats.  Are you busy?  Do you have a full life, and yet still  want to adhere to al of these new/old ideals?  I do.  I have a really busy life.  My daughter is currently in my lap as I type this, in hopes to have it up before I go on the air at 10 am ( 2 hours from now) for the annual autumn cooking show.  But back to biz….I actually created this recipe so it was a crap shoot, but, well…….it ended up great!  Moist, flavorful, easy.

photo-11Here is the recipe:

Autumn Slow Cooked Pork Tenderloin


  • 1-1.5 pound pork tenderloin
  • 1 apple
  • 1 pear
  • 1/2 tsp cinnamon
  • 1 tbs minced garlic
  • 1 cup water
  • 1/2 cup stock or wine (I used veggie stock)
  • 1 tsp flour (I used 1-1 gluten free flour from Bobs Red Mill)
  • salt and pepper
  • 1/2 cup brown sugar


  1. Wash and pat dry the pork tenderloin.
  2. Spray the insert of your slow cooker.
  3. Peel, core and chop your apple and pear - about 1.5 inch pieces.
  4. Whisk water, sugar, garlic and cinnamon stock, salt and pepper and flour. Add pears and apples.
  5. Place pork tenderloin in pot, then pour sauce over pork. Cover and set your crock:
  6. 6 hours on low.
  7. 4 hours on medium.
  8. NOTES:
  9. *I set my crock pot at 10pm at night, it has a "warm after cooking" setting so I actually pulled this out of the pot 9 hours later at 7am, as a touchstone if you are cooking overnight for lunches.
  10. *I used stock and gluten free flour so my friends who do not drink or are intolerant of gluten can also enjoy the meal.
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