Halloween and pumpkins 🎃 make a perfect pairing, but before we share our Pumpkin Bread recipe, we have two (2) Halloween Giveaways to tell you about, both of them in celebration of The Ghost and the Dead Librarian, the launch book in our new Haunted Bookshop spinoff series with Kensington.
If you've never met Jack Shepard, the hardboiled hero of our heartwarming cozy series, or Penelope McClure, the bookseller he loves to haunt, this is a great book to begin your acquaintance. The mystery is twisty fun with plenty of small-town charm, quirky characters, snappy banter, and spooky atmosphere. It's perfect reading for a chilly fall evening. As for our two giveaways, the links to them are below...
Haunted Bookshop
Halloween Giveaway #1
CLICK HERE
(or on the image above)
and jump to the...
Review, Guest Post and Giveaway at Kings River Life online magazine, where you can comment to enter for a chance to win a signed, first edition hardcover copy of THE GHOST AND THE DEAD LIBRARIAN and a large, canvas "Jack is Back!" tote bag.
Haunted Bookshop
Halloween Giveaway #2
CLICK HERE
(or on the image above)
and jump to our...
Haunted Bookshop Book Tour Giveaway. Scroll down when you get there and you'll see the entry form, where you can enter for a chance to win one of two signed, first edition hardcover copies of THE GHOST AND THE DEAD LIBRARIAN with a Special Bonus Prize of a "Jack is Back!" tote bag for each of the two winners!
Enter Both Drawings
by October 31st
Good Luck &
Happy Halloween!
by October 31st
Good Luck &
Happy Halloween!
"Jack and Pen are a terrific duo who prove
that love can transcend anything."
—The Mystery Reader
Now for today's recipe!
Perfect Pumpkin Bread
 |
Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
A Recipe Note from Cleo
Cinnamon and nutmeg are traditional in a quick bread like this, but our recipe also layers in earthy-sweet maple syrup and brown sugar. Both combine with the vanilla to create a delightful note of caramel.To quote Clare Cosi, the amateur sleuth from our Coffeehouse Mystery series, "The trick to baking up an excellent quick bread is not unlike the secret to a good relationship: keep the structure strong enough to prevent it all from falling apart—without sacrificing tenderness."
My husband Marc and I work on that delicate balance every day, just as our fictional characters do—from Clare and her fiancé, NYPD Detective Mike Quinn, to bookseller Penelope McClure and the ghost of Jack Shepard, the hardboiled hero of our Haunted Bookshop series.
My husband Marc and I work on that delicate balance every day, just as our fictional characters do—from Clare and her fiancé, NYPD Detective Mike Quinn, to bookseller Penelope McClure and the ghost of Jack Shepard, the hardboiled hero of our Haunted Bookshop series.
As for this pumpkin bread, we originally published the recipe in our Coffeehouse series, and we're glad to share it with you today. It bakes up wonderfully with great structure as well as layers of delicious flavor. It's perfect for gifting, too.
Have a delicious Halloween, everyone!
~ Cleo
To download a free PDF of
this recipe that you can print,
save, or share, click here
Perfect Pumpkin Bread
Makes one 9-by-5-inch loaf
2 extra-large eggs
1/2 cup vegetable oil
1/3 cup pure maple syrup
1 cup light or dark brown sugar, firmly packed and free of lumps
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground sea salt (or table salt)
1-1/2 cups pumpkin puree* (most of a 15-ounce can)
2 cups all-purpose flour
(optional) 1/2 cup finely chopped pecans or walnuts
*Pumpkin puree can be homemade or canned. If using canned, be sure to use 100% pureed pumpkin and not “pumpkin pie filling.”
Directions:
Step 1—Make Batter: First preheat your oven to 350° F. Coat bottom and sides of a 9-by-5-inch loaf pan with non-stick cooking spray or grease the pan with oil or butter. With a fork or whisk, beat eggs in a mixing bowl. Whisk in oil, maple syrup, and brown sugar. Whisk in vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt. Finally, whisk in the pumpkin puree and blend well. Switching to a rubber spatula (or spoon), stir in flour until a lumpy batter forms. Be sure all the raw flour is well incorporated into the batter, but do not overmix. If adding nuts, fold in now. Pour batter into prepared loaf pan. Even off the top and bang the pan a few times on the counter (to remove air bubbles). Allow the pan to sit undisturbed for 10 minutes before baking.
Step 2—Bake: After about 50 minutes baking in your well-preheated 350° F oven, test for doneness by inserting a toothpick deep into the center of the bread. If it comes out with wet batter clinging to it, place aluminum foil over the top of the pan to prevent overbrowning and continue baking 5 minutes at a time, testing until toothpick comes out clean or with only a few moist crumbs clinging to it.
Step 3—Cool and slice: Bread should cool for at least 10 minutes before removing from the pan. If your pan is nonstick, it should come out easily. Otherwise, run a knife around the pan edges. Before slicing, cool bread for another 15 minutes or you may risk crumbling the slices. Slice gently using a serrated knife. Delicious plain or with a spread of butter or whipped cream cheese.
Thanks for stopping by today.
May you...
Eat, Drink, and Read with joy!