Tag: quick bread

Pumpkin Recipe Round Up!

Sadie1 Comment

It’s officially pumpkin season, and we need to observe it accordingly. I’ve tried enough pumpkin recipes over the past few years, that I’m not really looking to reinvent the wheel this year. I’ve honed the options down to three main standbys.

First, we have pumpkin spice bread. It’s a classic.

Pumpkin Spice Bread

Makes 2 9 x 5 loaves (or about 5 mini loaves), recipe from Epicurious

Ingredients

  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 15-ounce can pumpkin
  • 3 cups all purpose flour
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup coarsely chopped walnuts (optional)

Method

  1. Preheat oven to 350.  Prepare two 9 x 5 loaf pans with parchment and nonstick spray.
  2. Combine flour, spices, baking soda, baking powder, and salt. (you can substitute the multiple spices for pumpkin pie spice if you have it.)
  3. Wisk together oil and sugar.  Add eggs one at a time, then the pumpkin.
  4. Add dry ingredients in slowly.  Add in chopped walnuts if you want.
  5. Bake 1 hour and 10 minutes or until the tester comes out clean. (about 45 min for mini loaves)

done

Next, oatmeal pumpkin cookies. I have a lot of different cookies in my repertoire that are just different combinations of oatmeal cookies with various “mix-ins.” These would be the pumpkin version of that. They have great flavor and great texture!

Pumpkin Oatmeal Cookies

Yeilds about 40 depending on size, adapted from My Baking Addiction

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 cups old-fashioned oats
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1 cup (2 sticks) butter; softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1 cup dried cranberries, roughly chopped

Method

  1. Preheat oven to 350.
  2. Combine dry ingredients in a bowl and set aside: flour, spices, oats, salt, and baking soda.
  3. Cream together butter and sugars until light and fluffy.  Add pumpkin puree, egg, and vanilla.  Mix until well combined.
  4. Gradually encorporate dry mixture into wet being careful not to over mix.  Fold in chocolate chips and dried cranberries.
  5. Drop cookies onto parchment lined cookie sheet in generous teaspoon size. Bake 12-14 minutes.

oven time

Best for last: pumpkin chocolate chip bars. Every time I make them, they get raves! They are great out of the oven, or even better cold out of the freezer. You need to make them asap!

Pumpkin Chocolate Chip Bars

Make one 9 x 13 pan, about 20 bars depending on size, from Martha

Ingredients

  • 2 cups AP flour
  • 1 Tbs pumpkin-pie spice
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) semisweet chocolate chips

Method

  1. Preheat the oven to 350.  Line a 9 x 13 brownie pan with parchment (it will make it much easier to get them out).
  2. Combine the flour, spice, baking soda, and salt.  Set aside.
  3. Cream butter, then add sugar and beat until light and fluffy.  Add egg and vanilla.
  4. Alternate adding batches of the pumkin and dry ingredients.  Mix to combine, but try not to overmix the dough.
  5. Fold in the chocolate chips.
  6. Pour batter into parchment lined pan.  Bake at 350 for 35 to 40 minutes.  Allow to cool completely, then cut and serve!

yum!

Lastly, if you don’t want to actually make something, may I just say that the pumpkin munchkins (cake donut style) from Dunkin are to die for. It’s making me want to find a pumpkin donut recipe…

Pumpkin Spice Bread

Sadie2 Comments

First I want to wish best of luck to those in New Jersey and New York.  I hope everyone will have power and get back to their normal lives as soon as possible!

This is a simple post.  Pumpkin bread is delicious.  This is a recipe I have had years of success with.  If you are having house guests or need a hostess gift for something in the next month, made this bread.  If you are not having house guests, or do not need a hostess gift, make this bread.  Enjoy the pumpkin season!

Pumpkin Spice Bread

Makes 2 9 x 5 loaves, recipe from Epicurious

Ingredients

  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 3 cups all purpose flour
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup coarsely chopped walnuts (optional)

Method

  1. Preheat oven to 350.  Prepare two 9 x 5 loaf pans with parchment and nonstick spray.
  2. Combine flour, spices, baking soda, baking powder, and salt. (you can substitute the multiple spices for pumpkin pie spice if you have it.)
  3. Wisk together oil and sugar.  Add eggs one at a time, then the pumpkin.
  4. Add dry ingredients in slowly.  Add in chopped walnuts if you want.
  5. Bake 1 hour and 10 minutes or until the tester comes out clean.

Bananas Over Bananas

Sadie3 Comments

Before our regularly scheduled post today, major shout out is in order.  Carrie’s bakery (The Bread and Cheese Cupboard in Stone Harbor, NJ), was highlighted by South Jersey Magazine in a Best Of article about the Jersey Shore.  If you’re in the Stone Harbor area this summer, the bakery is a required field trip for coffee and morning treats for the fam.  She also has a ton of cheese (obvi), and gourmet packaged food like chip dips, snacks, spreads, the list goes on…  Ok now, back to bananas:

The opportunity to bake with bananas is contingent on poor planning.  I rarely get extra bananas at the grocery store, so I never have really ripe bananas that are only good for banana bread.  This week, I bought extra bananas so I could wait for the extras to get too ripe to eat. And then I made banana bread.  I forget where I got this recipe, but I think it’s a good one.

Banana Chocolate Chip Bread

Yields 2 8 x 4 loaves, or 4 mini loaves

Ingredients

  • 2 1/4 cup AP flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 stick unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/4 cup mashed ripe bananas (about 3)
  • 2/3 cup plain yogurt
  • 8 oz chocolate chips
  • 1 cup walnuts (chopped and toasted)

Method

  1. Preheat over to 375.  Prepare loaf pans with non-stick spray and/or parchment.
  2. Cream together butter and sugar.  Add eggs, banana, yogurt, and vanilla.
  3. Add flour and the rest of the dry ingredients.  Fold in chocolate chips and nuts.
  4. Portion the batter evenly into prepared loaf pans of choice.
  5. Bake 35-40 minutes for mini-loaf pans.  Longer for larger loaves, until tester comes out clean.

I’m curious, do you prefer the mini loaves or an 8 x 4?

I go back and forth between the two.  Mini loaves if I’m giving them to friends, larger loaves if I’m making it for a breakfast crowd at home.  My pet peeve, however, is when recipes just say “loaf pan” and they don’t specify the size: 8 x 4, 9 x 5, mini?  Godspeed…