Pumpkin Bread

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As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

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First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

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Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

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2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

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Spray two loaf pans well and divide the batter equally into both.

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Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

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While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!

Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Ingredients
Dry Ingredients
Wet Ingredients
Servings: loaves
Instructions
  1. Preheat oven to 350
  2. In a large bowl, mix all dry ingredients together
  3. Make a well in the center of the dry ingredients, and all the rest of the ingredients
  4. Mix well.
  5. Pour evenly into two oiled loaf pans, bake for one hour. May need 10-15 minutes more baking time
  6. Bread is done when a toothpick or fork, inserted into the center, comes out clean.
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Butternut Bacon Soup

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Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

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We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Ingredients
For Roasting
For Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees. Mix the first set of ingredients (butternut squash through salt/pepper) in a bowl. Empty onto a greased baking sheet and roast in oven for 15 minutes. Remove, stir, and return to oven for another 15 minutes, or until squash is easy to squish with a fork.
  2. Meanwhile, cook the other four chopped strips of bacon in a dutch oven over medium heat. Once crispy, move to a paper towel to soak up grease. Keep this bacon to the side to use as a garnish. Do not pour out bacon grease.
  3. Return pot to stove on medium heat. Add baked squash mixture to the dutch oven, along with thyme. Cook, stirring frequently, for about 2 minutes.
  4. Add chicken stock to pot, starting with about 3 cups. Use an immersion blender to smooth out the entire mixture. Continue to add chicken stock until desired consistency is reached.
  5. Add additional spices and more salt/pepper if needed. Add vinegar and stir until combined. Serve with bacon garnish. Excellent hot or cold.
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