Pot Pumpkin Bread

Fall is here and Halloween is around the corner. That means it’s time for Pot Pumpkin Bread! This is my tried and trusted recipe that I’ve made dozens of time. It’s quick, it’s easy and more importantly – it’s delicious!

Pot Pumpkin BreadUsing canna-oil is my favorite method of baking edibles. It takes about 45 minutes to make the oil which you can make in advance if you plan ahead. It also doesn’t overpower the bread and make it taste too “weedy”.

Pot Pumpkin BreadThe star ingredient of this effortless, rustic bread is of course – pumpkin! Pumpkin puree, to be precise. It makes the bread incredibly moist and adds a wonderful depth of flavor.

(BTW: I’ve never tried it but I bet you could substitute applesauce for those eggs if you wanted to make this recipe vegan!)

Pot Pumpkin BreadThe main spice used in this Pot Pumpkin Bread is cinnamon, but feel free to use a pinch of nutmeg and cloves if you want to spice it up even more.

Pot Pumpkin BreadPour the batter into a greased loaf pan and it’s ready for the oven!

Pot Pumpkin BreadBake for an hour at 350°F and be prepared to have your house smell AMAZING – it’s like walking into a room of Thanksgiving!

Pot Pumpkin Bread

I cut thick, generous slabs of pumpkin bread but feel free to use your own judgement. Especially be mindful of your dosage. You *will* want to eat another piece so be careful you don’t eat the whole loaf in one sitting!

Pot Pumpkin BreadAdd a little cream cheese to a slice to pump up the decadence meter!

Pot Pumpkin Bread

(makes about 10 slices)


1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup white sugar
1 can of pumpkin puree
2 eggs
1/2 cup + 2 tablespoons canna-oil
cream cheese (optional)


1. Heat oven to 350°F.
2. Mix flour, baking soda, salt, cinnamon and sugar in a large bowl. Make a well in the center.
3. Add the can of pumpkin puree, eggs and canna-oil. Stir just enough to mix.
4. Pour batter into a greased 9×5 loaf pan. Bake at 350°F for one hour. Cool for 5-10 minutes before slicing.
5. (Optional) Spread cream cheese on slices and serve.

Pot Pumpkin Bread

Pot Pumpkin Bread

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Root Beer Weed Shot

I’m going to reveal one of my party tricks today: a root beer weed shot. Warning: this shot is not for the faint of heart.

This unusual edible (if you can even call it that) came about in a moment of desperation. I came home from a long day at work on a Friday and realized I had no edibles to munch on. That wouldn’t be a big deal on a normal day. But on this particular Friday, I was heading out for a night on the town where I wouldn’t be able to just go outside and toke up. If I recall correctly, I was heading out to catch a secret comedy show of Dave Chappelle’s in downtown Oakland. I wanted to get BLAZED for this show and stay blazed – I needed an edible to get me thru (as it turned out, the two hour show turned into a four hour show because Chappelle refused to get off the stage)! Sure, I could have gone down to the local dispensary two blocks away and picked up an edible but I had all this canna-oil laying around…

That’s when the root beer weed shot came to me.

Root Beer Weed ShotStep 1 – get a shot glass. Preferably a commemorative one of a bison from Yellowstone National Park.

Root Beer Weed ShotStep 2 – pour in the root beer. Of course, you could do this with whatever soda or juice, or even alcohol, you have laying around the house. The reason I chose root beer is that it has a strong flavor that (almost) mitigates the weedy/earthy flavor of the cannaoil.

Step 3 – add your canna-oil! I put in about tablespoon, but your dosage will depend on how hyphy you want to get and how strong your canna-oil is.

IMPORTANT: take the shot immediately after adding the canna-oil. The canna-oil should stay on top of the surface so it’s the first thing that hits the back of your throat, followed immediately by the root beer which drowns the taste. Don’t stir it in!

This will NOT taste good. It’s just a means to an end – luckily my end was this!


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