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NEUTRAL FALL DECOR IN THE DINING ROOM & PUMPKIN BREAD

I am totally changing up my indoor fall decor this year. I have switched to a neutral fall decor with the move to the Townhouse. As I stated in my prior fall posts, I always decorated in classic fall colors & while I love those shades & still use them outside, inside they just weren’t working for me. The entire downstairs is pretty much an open concept & I went with neutral furniture & pops of blue. I loved how the fireplace mantel turned out this year with silvers & natural elements like burlap, so I continued that with the dining area. Think apples, dried hydrangeas, burlap, twine & of course owls!

NEUTRAL FALL DECOR
I made a little banner with twine, pumpkins & leaves in a color similar to the hydrangeas. I added some ironstone & framed a stamped leaf. A second banner with pumpkins & pinecones was strung along the cup hooks. Those little owls were a steal at $1 for two at The Dollar Tree! They were orange so I gave them a quick coat of white. Sticking with the natural elements I added green apples under a cloche & some more hydrangeas.  

 

NEUTRAL FALL DECOR

 

NEUTRAL FALL DECOR

 

NEUTRAL FALL DECOR

 

NEUTRAL FALL DECOR
For the tablescape I filled a large vase with green apples in water & silk flowers. Another ironstone pitcher with hydrangeas & this cute owl candleholder sit atop a burlap runner.  I am really loving the neutral fall decor. It is very soft and welcoming.

 

NEUTRAL FALL DECOR

 

NEUTRAL FALL DECOR
NEUTRAL FALL DECOR
I wanted to share a very simple, but delicious recipe for this pumpkin bundt cake from Pumpkin Bundt Cake-Taste of Home. It is very moist & is my go to recipe. You can easily add a cream cheese icing, but we actually prefer it plain. I will include it at the bottom of this post. I hope you like it! 

 

NEUTRAL FALL DECOR

 

NEUTRAL FALL DECOR
Easy Pumpkin Bundt Cake  
 

 

TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

 

Ingredients

  • 2-1/2 cups sugar 
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin 
  • Confectioners’ sugar

Directions

  1. Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.  
  2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.

 

 

 

 

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NitkaDesign

Sunday 26th of August 2018

Lovely Fall decor:-))) I love pumpkin cake and I bake it often in the Fall:-)

Debbee

Saturday 25th of August 2018

I couldn't believe it when I saw your lidded rooster and duck casseroles! I just pulled out my rooster and pig vintage ones this afternoon to transition to fall too! I've been looking for a rabbit one for years.

ourcraftymom

Monday 27th of August 2018

Really? That is so funny! I look everywhere for them but they are very hard to find. I also only have one spoon, lol. The hunt is the fun of it though right?

Fabby

Monday 20th of August 2018

Your Fall decor is simply lovely and serene. I cant wait till we can start taking out the china, the pumpkins, the oranges, all those rich warm colors. Hugs, Fabby

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