Pumpkin Spice Bread

Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Challenge Day #2 without a refrigerator.  Back in October when pumpkins were plentiful, I roasted several and made pumpkin puree that I froze in 2-cup measured amounts.  Without the freezer to keep it frozen the puree ( which has a high liquid content) thawed out quickly.    So you have probably already guessed that I am making baked goods using the pumpkin puree.  The first item I made is today’s recipe:  Pumpkin Spice Bread.

This is a very nice recipe, quick to put together, and it makes a tasty bread that is good for dessert, a snack, or for breakfast.  You can add nuts, or chips of any kind to “fancy up” the recipe as you wish.  In this version, I added about 1/2 cup of finely chopped walnuts, and also 1/2 cup cappuchino chips. Regular chocolate chips are also a good addition.  To get a nice crunchy top to the loaf, I sprinkled it heavily with demerarra sugar before baking.

PUMPKIN SPICE BREAD

YIELD:    1  9″ x 5″ loaf

INGREDIENTS

  • 1 3/4 cups flour  ( I used 1 cup all purpose white flour and 3/4 cup white whole wheat flour.)

    Lots of great spices go into this bread.

    Lots of great spices go into this bread.

  • 1 tesp. baking soda
  • 1 tesp salt
  • 1/2 tesp. baking powder
  • 1/2 tesp. nutmeg
  • 1/2 tesp. allspice
  • 1/2 tesp. cinnamon
  • 1/4 tesp. cloves
  • 1 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree ( canned or homemade)
  • 1/3 cup water, as needed

1.  Mix together all the dry ingredients i.e. flour through cloves.

Mix together all the dry ingredients.

Mix together all the dry ingredients.

2.  In bowl of mixer, on medium speed, mix sugar, oil, and eggs.  Stir in pumpkin.

Wet ingredients:  oil, eggs, and pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

3.  Slowly blend in the dry ingredients, add water alternately, as needed.   I did not use the water because my pumpkin puree was so thin, that the batter was the right consistency without the water.

4.  Stir in any additional ingredients like nuts or chips.  Pour into prepared 9″ x 5″ pan.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Bake at 350* for 60 – 75 minutes until a cake tester comes out clean.  Cover with foil if the top is getting too brown.   Cool on wire rack.  Slice and serve when cool.

Fresh from the oven, cooling on a rack.

Fresh from the oven, cooling on a rack.

Delicious while still a little warm.

Delicious while still a little warm.

SOURCE:    Taste of Home

Advertisements

Spiced Pumpkin Cornbread

Spiced Pumpkin Corn Bread

This is the cornbread recipe I made to go with the Southwestern Lentil Soup.  It’s a little unusual in that it contains pumpkin, but it makes the cornbread so moist.  The added spices also give some additional flavor and were a nice complement to the soup—like they were made for each other.

I almost overlooked this recipe as it was on a magazine page that was an advertisement for Kenmore Products, and credit for  the recipe was given to Cliff Hagerman.  So I would like to thank Mr. Hagerman for his recipe; its a little unusual, but we really liked it.

SPICED PUMPKIN CORNBREAD

SERVINGS:  about 9

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon dry jerk seasoning  ( I did not have any on hand so I used Penzey’s Arizona Dreaming, the same seasonings I used in the Lentil Soup)
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 2/3 cup light brown sugar, packed
  • 1/4 cup vegetable oil
  • 1 Tablespoon molasses

1.  Preheat oven to 400 degrees.  Grease a 9-inch square baking pan.

2.  Whisk together the flours, baking powder, salt and spices into a large mixing bowl.  Whisk in cornmeal.

3.  In a separate bowl, beat eggs lightly.  Whisk in pumpkin, brown sugar, oil and molasses. Pour into the dry ingredients and stir to combine.

Batter poured into a 9-inch square pan, ready for the oven.

4.  Pour batter into a 9-inch square, greased baking pan.  Bake at 400 degrees for 30 minutes, or until cornbread is browned and surface springs back to the touch.

Golden brown, hot out of the oven.

I served it with soup but this cornbread would also be a good accompaniment to chili.

SOURCE:     Magazine clipping, ? the source.

Time to Make the Doughnuts!

Pumpkin Cake Doughnuts

I’m not a doughnut person. Glazed, sticky, sweet doughnuts don’t do anything for me. Neither do filled doughnuts, like lemon cream, custard, or raspberry.  Ok, if you twisted my arm I would eat one, and most probably like it, but I don’t go out of my way for doughnuts.  Am I being clear here?   That’s why it’s so surprising that I was all over this recipe when I first came upon it.  I think because they contain pumpkin.  Pumpkin anything will get me every time.

Pumpkin is one of those winter squashes I have been writing about.  They’re everywhere at this time of year.  But when cooking or baking with pumpkin  you don’t want to use the Jack-O-Lantern type, but instead use the small sweet ones called Sugar Babies (or similar name).

“Sugar Baby” Pumpkins

The flesh of these cuties is bright orange, sweet, and smooth, and while the canned version is very convenient, it is not difficult to cook the real deal yourself.  So if you’re making your own pumpkin puree, cut the pumpkin in half, remove seeds, then bake or steam it,  scoop out the flesh, and puree it using a processor, blender, or hand blender.  This can be packed in measured portions and frozen, ready for however you will use it.

When choosing a pumpkin, make sure it’s firm and without soft spots. Under cool conditions pumpkins keep for months without rotting–they love a 50-60 degree porch.  In fact some get sweeter over time, so you need not feel pressured to cook and bake on the same day you buy the pumpkin. And remember the health benefits of this squash: it’s packed with fiber and is a great source of vitamin A.

Hopefully I’ve encouraged you to try using fresh pumpkin–it’s not hard to do–but if not, the canned version is certainly acceptable.  The recipe that follows is for pumpkin cake doughnuts.  With their bright orange color, moist texture, and pumpkin flavor, these baked, not fried, doughnuts are the perfect thing to have with a cup of coffee or a glass of apple cider.

The amount of dough this recipe makes is generous, and I was somewhat limited in pan choice since I only have one doughnut pan which holds six doughnuts.  So I improvised and used a mini bundt pan, only filling each well a third way full. Still having more dough to use, I poured the rest into a six-cup muffin pan, and sprinkled the tops of them with cinnamon chips.  In total,  I got 18 doughnut-bundt-muffins.  No matter what shape they’re in, they taste fantastic.  Perfect for Fall!

PUMPKIN CAKE DOUGHNUTS

YIELD:  (per recipe)  12 doughnuts

INGREDIENTS:

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon, plus 1/4 teaspoon each nutmeg and ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 Tablespoons flour
  • coating:  cinnamon sugar

DIRECTIONS:

1.  Preheat oven to 350 degrees.  Lightly grease 2 standard doughnut pans.  If you don’t have doughnut pans you can bake these in muffin tins, or other similar pans.  They just won’t look like doughnuts.

2.  Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.  Hint:  mix spices and baking powder with the sugar using a whisk for good distribution.

3.  Add the flour, stirring just until smooth.

4.  Fill the wells of the doughnut pans about 3/4 full; using a scant  1/4 cup batter in each.  If you’re making muffins, fill each well about 3/4 full;

5.  Bake the doughnuts for 15 – 18 minutes, or until a cake tester inserted into the center of one comes out clean.  Muffins will need to bake for 23 – 25 minutes.

Pumpkin Muffins with Cinnamon Chips

6.  Upon removing from the oven let the doughnuts cool in their pans about 5 minutes, then loosen their edges and transfer them to a rack to cool.

7.  While the doughnuts are still warm, gently roll them in a cinnamon-sugar mixture to coat.  For muffins sprinkle the tops heavily with the cinnamon sugar.  Store at room temperature for several days

Pumpkin Spice Doughnuts

SOURCE:  King Arthur Baking