Hello, Harvest Season!

October is made for warm meals, festive tables, and cozy evenings.

As you enjoy the harvest season, keep an eye out for our holiday arrivals, because it’s never too early to find that perfect gift.

Featured in this Newsletter

• Fall Gifts and Goodies
• Holiday Shopping Preview: Bestsellers
• October Sales
• Recipe: Cinnamon Sugar Pumpkin Bread
• October Events
• Holiday Preview: Save the Dates
• Fall Hours

Fall Gifts and Goodies

Add a touch of fall to your kitchen with these fun fall accents!

Holiday Shopping Preview: Bestsellers

It's never too early to start thinking about holiday shopping! We're happy to help you find the perfect gift for everyone on your list. Plus we offer complimentary gift wrapping with purchase!

Knife Blocks

Knives are a chef's best friend! We offer knives by a variety of brands, including Wusthoff, Shun, and Kyocera.

Let us help you find knives that fit your needs and budget.

Once Again Towels

Once Again Towels are a bestseller for a reason! We love the beautiful patterns on these sustainably made and ultra-absorbent towels.

Perfect for a hostess gift this holiday season! And don't forget to grab one for yourself!

Le Creuset

Timeless pieces that will be used for years to come. We offer a wide variety of Le Creuset products in store and are happy to special order items in your preferred color.

Cutting Boards

Cutting boards can be both practical and stylish! Shop our full selection of cutting boards, including bestselling Epicurean boards.

They'll be a favorite in your kitchen as you slice and dice or set up a party-worthy charcuterie board. And don't forget to add our fan favorite "The Cheese Knife" to complete your gift!

October Sales

Recipe: Cinnamon Sugar Pumpkin Bread

Ingredients

• 1 large egg
• ½ cup granulated sugar
• ¼ cup brown sugar, light or dark
• ½ cup pure canned pumpkin
• ¼ cup canola oil (or any neutral oil)
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Equipment Needed and Available at Cornucopia

• Mini loaf pans
• Measuring spoons
• Measuring cup and spoons
• Whisk
• Spatula
• Flour sifter
• Mixing bowls--Mason Cash mixing bowls are beautiful and come in a variety of colors and patterns!

Directions

1. Preheat the oven to 350F degrees.
2. Lightly grease two mini-loaf pans and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans.
3. In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.
4. Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain.
5. Scoop even amounts of batter into the prepared baking pan(s).
6. Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter with toothpick or knife.
7. Bake 30 to 35 minutes; or until a toothpick inserted in the middle comes out mostly clean.
8. Cool the pumpkin bread in the pan set on a wire cooling rack for 10 to 15 minutes.
9. Lift the bread out of the baking pan(s) to cool on the wire rack completely.

Tips

• Wrap a finished mini loaf in cellophane, tie with a ribbon, and you have a great autumn gift!
• Can also be made into muffins or a large (9x5) loaf of bread. Adjust the baking time accordingly.

Sincerely,

Carrie Hauser & Kim Herlache