DIY – Crochet Pumpkin with a Cinnamon Stick Stem

Welcome back friends! Do you crochet? I dabbled in crochet off and on for a few years, always fascinated, but never fully catching on. I kept at it, and suddenly, it clicked! I feel calm and cozy when I’m crocheting, and fiercely proud whenever I complete a project.

It’s that time of year for autumn decor! So let’s create a crochet pumpkin with a cinnamon stick stem!

SUPPLIES
  • Crochet hook (size 5.5mm)
  • Medium yarn (size 4)
  • Fiberfill stuffing
  • Scissors
  • Yarn needle
INSTRUCTIONS
  1. Create a slip knot and then chain 31 stitches.
  2. For this piece, we will be working in the back loop only for all stitches.
  3. Starting in the 2nd chain from the hook, create 3 slip stitches, 6 single crochets, 12 half double crochets, 6 single crochets and 3 slip stitches. Then chain 1 and turn the project around.
  4. Repeat step 3 until the project measures about 12 inches long across the center.
  5. Join the two short sides of the project together, and insert the hook into the back loop of the working stitches and the starting chain as you stitch the final row.
  6. Sew a running stitch along the bottom edges of the project and pull to gather. Then tie a knot, weave in some of the excess yarn, and cut off the rest.
  7. Turn the pumpkin project over and stuff it with fiberfill until it’s as plump as you want it.
  8. Sew a running stitch along the top of the pumpkin and pull to gather, leaving a hole large enough to insert a cinnamon stick. Then tie a knot, weave in some of the excess yarn and cuts off the rest.
  9. Insert a cinnamon stick into the hole you left for it at the top of the pumpkin. You can hot glue it in place or leave it loose like I did so that I can replace the cinnamon stick if it looses its smell!
  10. Place in your house an enjoy!

Homemade Pumpkin Bread Recipe

Welcome back friends! 

Who wants some fresh, oven baked pumpkin bread to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? 

I know I do, so let’s bake some!

PUMPKIN BREAD
  • 2 cups of all-purpose flour
  • 1⁄2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground nutmeg
  • 1⁄2 teaspoon of salt
  • 3⁄4 cup of unsalted butter, softened
  • 2 cups of sugar
  • 2 large of eggs
  • 1 15-oz can of pumpkin puree
  • Powdered sugar (optional)
INSTRUCTIONS
  1. Set an oven rack to the middle position and pre-heat it to 325F. 
  2. Grease two 8 x 4-inch loaf pans with butter, then dust with flour.
  3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Whisk until well combined, then set aside. 
  4. In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition and continue to beat until very light and fluffy, then incorporate the pumpkin.
  5. Slowly add the flour mixture to the pumpkin mixture and mix on a low speed until well combined. 
  6. Divide the batter evenly into the two prepared pans, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
  7. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
  8. Place powdered sugar into a sifter and lightly dust the top of each loaf.
  9. Enjoy!