A quick post today because I felt like sharing this recipe for pumpkin bread, which just came out of my oven. The house is full of the aroma of cinnamon, ginger and nutmeg, smells just like fall. This is not a gluten free recipe but before I was on a GF diet I ate this pumpkin bread all the time. It is absolutely delicious and it's one of Tom's favorite breakfasts. Canned pumpkin is available all year, so I make this at least once a month.
I usually make this bread plain but you can always add in walnuts or raisins. This recipe comes from the cookbook King Authors Flour Whole Grain Baking, and I wouldn't change a thing! Bake this bread, have a slice for breakfast along with a Pumpkin Spice Latte from Starbucks and you will be all set for fall.
If you have a little extra canned pumpkin, which you usually do, check out my recipe for pumpkin chocolate oatmeal below. This recipe is great for kids. Layla loves it!
Pumpkin Bread: Makes 1 loaf
Serving Size: The recipe says 16 servings (there is no way!) I would say 8-10 servings or 6 servings if you are my husband.
Ingredients:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup (1 stick) unsalted butter-softened
1 cup brown sugar-light or dark, packed
1/4 cup granulated sugar
3 large eggs
1 tsp vanilla
1 cup canned pumpkin
3/4 cup chopped nuts -optional
3/4 cup raisins, dried cranberries or chocolate chips-optional
1. Preheat oven to 350 degrees F. Grease a 9" x 5" loaf pan. I like to line the bottom with parchment paper too.
2. Whisk together flour, baking soda, baking powder, salt and spices in medium bowl.
3. In a stand mixer or hand held mixer, cream butter and sugars together until light and fluffy. Add in one egg at a time, making sure to scrape the sides of the bowl. Beat in vanilla and pumpkin. Add in dry ingredients, mixing until evenly moistened. Stir in nuts, raisins, cranberries or chips, if using.
4. Pour batter into prepared pan. Bake until cake tester comes out clean about 1 hour. Remove from oven and let cool in pan for 15 minutes. Run a knife around the edges if pan to make sure it doesn't stick and turn it out of the pan, and place it on a rack to finish cooling. Cool completely before slicing (if you can wait that long)
Pumpkin Oatmeal
1/2 cup quick cooking oats
1 cup milk or water
1/4 cup canned pumpkin
1/2 tsp cinnamon or pumpkin pie spice
2 tbsp chocolate chips
Cook oatmeal with milk or water according to package instructions. Stir in canned pumpkin and spices. Microwave for 20 seconds. Add in chocolate chips and swirl until melted. Enjoy!!
A quick post today because I felt like sharing this recipe for pumpkin bread, which just came out of my oven. The house is full of the aroma of cinnamon, ginger and nutmeg, smells just like fall. This is not a gluten free recipe but before I was on a GF diet I ate this pumpkin bread all the time. It is absolutely delicious and it's one of Tom's favorite breakfasts. Canned pumpkin is available all year, so I make this at least once a month.
I usually make this bread plain but you can always add in walnuts or raisins. This recipe comes from the cookbook King Authors Flour Whole Grain Baking, and I wouldn't change a thing! Bake this bread, have a slice for breakfast along with a Pumpkin Spice Latte from Starbucks and you will be all set for fall.
If you have a little extra canned pumpkin, which you usually do, check out my recipe for pumpkin chocolate oatmeal below. This recipe is great for kids. Layla loves it!
Pumpkin Bread: Makes 1 loaf
Serving Size: The recipe says 16 servings (there is no way!) I would say 8-10 servings or 6 servings if you are my husband.
Ingredients:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup (1 stick) unsalted butter-softened
1 cup brown sugar-light or dark, packed
1/4 cup granulated sugar
3 large eggs
1 tsp vanilla
1 cup canned pumpkin
3/4 cup chopped nuts -optional
3/4 cup raisins, dried cranberries or chocolate chips-optional
1. Preheat oven to 350 degrees F. Grease a 9" x 5" loaf pan. I like to line the bottom with parchment paper too.
2. Whisk together flour, baking soda, baking powder, salt and spices in medium bowl.
3. In a stand mixer or hand held mixer, cream butter and sugars together until light and fluffy. Add in one egg at a time, making sure to scrape the sides of the bowl. Beat in vanilla and pumpkin. Add in dry ingredients, mixing until evenly moistened. Stir in nuts, raisins, cranberries or chips, if using.
4. Pour batter into prepared pan. Bake until cake tester comes out clean about 1 hour. Remove from oven and let cool in pan for 15 minutes. Run a knife around the edges if pan to make sure it doesn't stick and turn it out of the pan, and place it on a rack to finish cooling. Cool completely before slicing (if you can wait that long)
Pumpkin Oatmeal
1/2 cup quick cooking oats
1 cup milk or water
1/4 cup canned pumpkin
1/2 tsp cinnamon or pumpkin pie spice
2 tbsp chocolate chips
Cook oatmeal with milk or water according to package instructions. Stir in canned pumpkin and spices. Microwave for 20 seconds. Add in chocolate chips and swirl until melted. Enjoy!!
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