This is no time for a pun-kin…

It sure is hard to believe how fast the summer went by, but the cool Autumn breeze, colorful leaves, fresh harvest apples and pumpkin spice are all sprinkling their way here sooner than expected!

With no warning whatsoever, the lovely North Pole…I mean, Canton, NY has blessed us with some chilly 50 degree days and brisk nights. The sweaters are out, half the SLU student body fashionably sports the not-so-unique J.Crew fall vest and Sperry’s look and pumpkin flavored this-and-that are in full force. And by full force, might I mention that Stewart’s has their pumpkin pie and salted caramel ice cream flavors in stock. Yes, friends. You heard correctly. As soon as I found out…well…let’s just say I was a happy camper:

photo 1

The biggest reason why I love everything about the Autumn season has a lot to do with one special woman: Betsy (Mama) Doser.

IMG_0919 Now, why do I love Mama Doser 234898 times more than I already do during the Autumn season you may ask? Well, when she and my dad attend multiple St. Lawrence Volleyball tournaments on the weekends, they enjoy displaying how much they deeply, deeply miss my presence at home by bringing me a bag of surprise goodies! Isn’t that right, Dad?

A few weeks ago when they were up here for our first home tournament, they kicked off the fall season with the gift of a new and unreal Wegmans pumpkin-pie coffee that my roommate, Abbey and I make before class almost every single day. The rich scent and spicy caramel flavor definitely helps keep us awake during our Monday/Wednesday Communications class that we attend bright-and-early.

This weekend, knowing how Mama Doser is, she had to bring me something even better: fresh apples from Schutt’s Apple Mill so I can test out some new fall recipes I have up my sleeve and best of all, a loaf of her fresh pumpkin-date bread. Yes, I was salivating at the mouth as we finished up our tournament at Oswego and headed down to the locker room. Needless to say, my teammate, Cristina and I couldn’t help ourselves and secretly devoured two pieces prior to showering.

Whether you are sipping on some pumpkin-pie coffee, hot apple cider or a seasonal chai tea latte, I can guarantee that this bread will be the perfect date for a brisk Autumn day!

photo 2 Betsy Doser’s Pumpkin-Date Bread


  •  ½ c. salad oil
  • ½ c. water
  • 1 c. pumpkin
  • 2 eggs
  • 1 2/3 c. flour
  • 1 ½ c. sugar
  • ¼ tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • ½ tsp. cloves
  • ½ tsp cinnamon
  • ½ tsp. nutmeg
  • 1 c. chopped dates
  • 1 c. chopped nuts


Preheat the oven at 350 degrees F.

In a large bowl blend together the salad oil, water, pumpkin and eggs. Sift together all the dry ingredients and add to the mixture. Next, fold in the chopped dates and nuts.

Bake for 1 ½ hours. Bon appétit!


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