Showing posts with label Pumpkin Bread. Show all posts
Showing posts with label Pumpkin Bread. Show all posts

Monday, September 12, 2016

Pumpkin Bread or Cake or Bread or Cake . . .



I blame Victoria Abbott. Well, it's not entirely her fault but she did go and post that delectable Rosemary, Olive Oil and Chocolate Cake on Saturday. Add in all the talk about pumpkin spice flavor in everything from lattes to cookies and it was bound to happen. I had to have pumpkin cake or bread. I'm not sure where cake ends and quick bread begins.

However, this is really more of a pumpkin bread, unless, of course, you pour the batter into a cake pan. It's nice and moist, and not too sweet. Think banana bread, except with pumpkin.

I winged this recipe which resulted in a little bit more batter than I needed. After the fact, I realized that I probably could have fit all the batter in the bread baker but I happen to have these cute tiny springform pans, and I really wanted to use one.

I may start baking everything in the little cake pans. I have so many friends who say, "Just a bite for me." Now they really can have a little bite! Seriously, how cute would these be wrapped up in cellophane with a bow? The perfect size for someone in assisted living or for a neighbor who lives alone.

Pumpkin Bread

2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves

1 stick butter (8 tablespoons) at room temperature
3/4 cup dark brown sugar
1/2 cup regular sugar
3 eggs
1 cup pumpkin
1/2 cup milk
2 teaspoons vanilla

Preheat oven to 350. Line a bread baking pan with parchment paper so that it hangs over the long sides. Butter the interior ends of the pan.

Place the flour, baking powder, salt, cinnamon, nutmeg and cloves in a bowl and mix well. Set aside.

Cream the butter with the sugar. Beat in the eggs. On a slow speed, add the flour in batches, alternating with the pumpkin and the milk. Add the vanilla and beat.

Bake about 55-60 minutes or until a cake tester comes out clean. Lift out of pan with the parchment "wings." If baking in cute little cake tins, then bake 20-25 minutes.





Saturday, November 21, 2015

Pumpkin Bread with Cream Cheese Swirl #Recipe @PegCochran

It's pumpkin time!  If you want something to have with a cup of tea in the afternoon as you're preparing for Thanksgiving, this pumpkin bread with cream cheese swirl would be perfect.  Less heavy than pie, it still has all the wonderful flavors of the season.  You might even sneak a slice for breakfast!

For the swirl:
1 8-ounce package of cream cheese, softened
1/8 cup sugar
1 egg yolk
2 teaspoons milk

For the bread:
1 1/2 cups sugar
1 cup pumpkin puree (plain pumpkin)
2 eggs
1/2 cup canola oil
1/2 cup water
2 cups flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Preheat oven to 350 degrees.  Grease and flour your loaf pan.  In a small bowl beat swirl ingredients until smooth.

In a larger bowl (or mixer) beat the sugar, pumpkin, eggs, oil and water until well blended.  In another bowl sift the dry ingredients until combined.  Add 1/3 of flour mixture to wet mixture at a time and blend until combined.

Place batter in your loaf pan and top with dollops of the cream cheese swirl.  Swirl the cream cheese mixture into your batter with a knife.

(Full disclosure time:  I had trouble swirling in the cream cheese--it wanted to stay on top.  I finally managed some semblance of a swirl and judging by the smells coming from the oven, it's not going to make a bit of difference!

(More full disclosure:  I forgot the baking soda.  Oops.  We'll see what happens.)

I baked it for 40 minutes in my overly-hot-oven.  Yours might need a full hour.

I didn't have any pumpkin pie spice so I made my own.

Mix ingredients until well combined.




Create your cream cheese swirl


Looks good doesn't it?



Happy Almost Thanksgiving!! 


Perfect for Thanksgiving reading! Visit Cranberry Cove and learn about cranberry harvesting.  And oh, there's a mystery, too!



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Sunday, September 4, 2011

Welcome Guest Blogger Melissa Bourbon

Please welcome our guest blogger, Melissa Bourbon.




Melissa, who sometimes answers to her Latina-by-marriage name Misa Ramirez, gave up teaching middle and high school kids in Northern California to write full-time amidst horses and Longhorns in North Texas.  She fantasizes about spending summers writing in quaint, cozy locales, has a love/hate relationship with yoga and chocolate, is devoted to her family, and can’t believe she’s lucky enough to be living the life of her dreams.

She is the marketing director at Entangled Publishing, is the author of the Lola Cruz Mystery series with St. Martin’s Minotaur, A Magical Dressmaking Mystery series with NAL, and is the co-author of The Tricked-out Toolbox and two romantic suspense novels to be released in 2012.
Take it away, Melissa!




The Beauty of Fall

Let me just put this out there.  I am not a summer girl.  Yes, I’m that blond-haired, green eyes California girl (living in the sweltering North Texas heat), and while I have a good selection of flip flops and shorts and enjoy a nice day at the beach (at least I used to--when I lived near the beach), I much cold weather and prefer jeans, boots, sweaters, jackets, long sleeves, and did I mention boots (cowboy, slipper, fashion...you name it.  There’s hardly a boot I’ve seen that I don’t like).

So now that it’s finally September and the temperatures have FINALLY plummeted from 105+ to a mere 99, I’ve caught sight of fall.  Just a mere glimpse, but it gives me hope.

And fall means:

~Cooler weather is around the corner.

~School has started so my kids are off learning all kinds of exciting things during the day while I (finally) get several uninterrupted hours of writing and working time.

~The fall clothes can come to the front of the closet.

~And I can bake with abandon.

Okay, scratch that last one.  Maybe not bake with abandon, but bake and not feel like every morsel I eat will be evident thanks to the aforementioned shorts and tank tops, but can be nicely hidden away under those clever long sleeves.  I can turn on the oven and know that I’m not raising the temp in my house, thereby forcing the air conditioner to work harder.  And the sweet aroma of baked goods is something that fills me with warmth rather than an ‘it’s too darn hot to eat!’ feeling.
 
Whenever fall finally comes, there’s one thing that we bake in our household that sort of sets the mood for the season.  I love it.  My kids love it (one son, in particular), and we’ve even adapted it to a gluten free version since the one son who LOVES fall right alongside me has celiac disease.

What is this special fall treat?

Pumpkin Bread!

As an aside, I’m a moderate foodie.  Not a high-fallutin’ one, but a down home, comfort one.  My books always have food in them.  Food and strong women.  Two things that are absolutes.

My Lola Cruz mysteries have lots of delicious Mexican food in them (the family owns a Mexican restaurant--lots of these recipes can be found on my website: http://melissabourbon.com or http://misaramirez.com).  In face, MLK’s Wendy Lyn Watson’s hubby has hijacked my Spanish rice recipe and now calls it his own.   Makes me proud!

PLEATING FOR MERCY, book one in A Magical Dressmaking Mystery (which came out in August) has a bit of Southern flavor to it.  Sweet tea, fried chicken, okra, and biscuits.  Mmm-mmm-mmm.

A FITTING END has Chicken Fried Steak and other tasty tidbits.

And now I’ve just decided, this very minute, that pumpkin bread will be in the third Magical Dressmaking mystery I’m currently working on.  It’s takes place in November, so what better way to help set the mood than by adding this yumminess to the story? 

Ha!  Thank you Mystery Lover’s Kitchen.  I might not have added this delicious tidbit had you not had me here today.

And now, without further ado, here is the most delicious (if not a wee bit fattening) pumpkin bread recipe ever.  By the by, you can substitute apple sauce for the oil and you’d never know.

Happy baking!


PUMPKIN BREAD
Ingredients:
 3 cups sugar
1 cup oil
4 eggs
2 cup pumpkin
2/3 cup water
3 1/2 cups gluten-free flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 cup mini chocolate chips

Set oven temp to 350 degrees

Directions:

Mix wet ingredients together.  Add dry ingredients, then stir in chocolate chips. [Note: this makes a ton. 24 muffins plus 2 loaf pans, or a bundt cake and two loaf pans.] Pour into "your choice."

Bake for 45-50 minutes, checking for doneness after 40 minutes.

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Wednesday, November 11, 2009

Coffee Can Pumpkin Bread

I love the Iron Chef show! But I'd be hard pressed to decide if my
favorite episode was the one featuring the secret ingredient squid or
the one about beer. It's a tough call and probably depends upon the
sort of day I'm having. Either way, I think it's a hoot that we're
trying it here in our own squashy way with pumpkin!

My friend Erin shared this bread with me
last year and I positively swooned over it. Seriously,
the can had to be forcibly removed from my hand
so that someone else might get a chance to
taste it.


Now, I've said before that I believe the
best gifts are edible. Well, with the holidays
roaring up on us, this food gift is definitely on
the top of my give and receive list, as in I like
to give it and receive it!

This bread is a dense salty sweet quick
bread that fills you up without making
you feel overly full. That is unless you're
like me and try to eat a whole can in one
sitting. It is indeed a wonderful
comfort food.


Coffee Can Pumpkin Bread

3 cups organic flour
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 1/2 tsp salt
2 tsps baking soda

Sift together into a big bowl.

1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs


Stir together the oil, water, pumpkin and
eggs in another large bowl, then slowly mix
in the dry ingredients until well blended.
Divide evenly into 3 one pound coffee cans that
have been coated with grease and flour (I only
had two on hand so I used one loaf pan, too).
Bake at 350 for one hour.

(Mine took five minutes more). Cool for
fifteen minutes. Run a knife blade around the
edge and the
bread should pop right out. I like
to
keep it in the can (handy storage) and just
slice off pieces as needed
.

Once it is completely cool, you can gift wrap the can
and put a bow on top. It is quite the festive gift!

Happy Iron Chef Pumpkin Week, Everyone!

Jenn McKinlay

SPRINKLE WITH MURDER
March 2010

aka Lucy Lawrence
STUCK ON MURDER
Sept 2009


CUT TO THE CORPSE
April 2010

www.jennmckinlay.com

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