“As soon as you get all your renovations complete, you will move”……Oh, how that seemed like a funny joke over the last three years of our house renovations followed by “yeah, right, you will have to drag my dead body from this house”, but I guess the joke really was on us. Or rather we chose to make ourselves the butt of that joke. Hours upon hours of hard work and dollars upon many, many dollars later we have decided to make a move to be closer to family and work. We sure have loved this house, but having been born with a shorter supply of patience than most (or perhaps an extreme amount of motivation to get things moving) we are ready to get it S-O-L-D!!!!!
Of course, what we are selling is a house (which I think is pretty darn great), but I also have devised a little plan to bake my way into a homebuyer’s heart and right into an offer. There is a small-ish problem, though. The house has to remain spic and span and about 3/4th of my kitchen is packed and in storage (we have been on a serious mission to declutter). I have narrowed down my baking pans to a bread pan, cookie sheet and springform pan and have very limited items in the pantry. There is also the time obstacle, where we need to have the house in top showing shape and out the door by 9 am at the latest. That one isn’t so much an obstacle for me seeing that I am up before the first rooster calls, so I got that one. I usually don’t like to be a “short-cut” girl when I bake, but at this point it is a necessity. For Friday’s showing, I put out some break and bake cookies (I did at least use the mini-Hershey’s kisses chocolate chip cookies). Saturday took a turn for true fall weather, so I wanted the house to smell and feel like fall, so I went with break and bake apple cinnamon scones (not too bad for premade) and the ole faithful pumpkin spice bread. 3 ingredients, one bowl, one pan. Quick and easy and although not totally homemade, YUMMY!!!! This is absolutely perfect for a fall party, tasty breakfast bread or warmed up and served over vanilla bean ice cream for dessert. The offers remain to be submitted, but I will certainly die trying to get one with baked goodies, oh and a beautiful-to-me house, too.
- 1 box Duncan Hines Spice Cake mix
- 1 - 16 oz can pumpkin puree
- 1 cup water
- In a stand mixer or large mixing bowl, combine all ingredients. On medium speed, mix ingredients for 2 minutes or until smooth and completely combined.
- In a greased dark bread pan, pour mixture in until 2/3 full.
- Bake at 325 degrees F for 35-40 minutes or a toothpick inserted in the center comes out smooth. (The pumpkin puree causes the bread to be a little more dense, so it will likely take a little longer to cook than the instructions suggest on the box)
- Cool on a wire rack in the pan for one hour. Remove bread from pan and continue to cool or slice and serve.