RSS

Tag Archives: Pumpkin

Spiced Pumpkin Bread

I hope everyone is enjoying the kickoff to this Fall season! I know the miniscule drop in the  humidity has made a noticeable difference here in SW Florida. There still are not any weather predictions that would call for a jacket (or even sweater for that matter) however,  I am wishful that cooler temps are soon to come. Fall is probably the most welcomed seasoned of all for me. After the long, hot summer days and nights that bring along with it stifling heat that will literally take your breath away and humidity that makes you feel as if you are living in a giant sauna, the cool air and drop in humidity are as anxiously awaited here in the south. I am sure the warmth of the summer months are as embraced in the north as the fall and winter are in the south. One of these years I am going to spend Autumn somewhere that the leaves change colors! Several years ago I was able to spend two and a half days in Indiana (for the Patriots – Colts game) during November, and I fell in love with the leaves. I know that is probably quite goofy to those of you who live somewhere that actually has seasons. You might even think of the leaves as a chore, I hear you have to rake and bag them all up…

So any ways, I am trying to bring as much of the season into our home with pumpkin, winter squash and apples in as many of our meals and snacks as I can. This is a bread that I have been making since 2001 and, I plan on making it until I am not longer capable. Back then I worked in a small office. It was just the couple who owned the business and myself in a small room. Our desks practically touched. Debbie, the lady I worked for, came walking in the Wednesday morning before Thanksgiving break bearing these littles loaves of bread, all wrapped up nicely as a gift. If I recall correctly, she gave me four. One for me, one for my parents, and one for each of my girls. Embarrassingly, I think I left that day with only one loaf. I could not stop eating this bread. It is so unbelievably delicious! I must have made really big impression on her, with my bread consumption. The following month I received a cookbook (Gulfshore Delights, 1984) from her for Christmas. On the inside cover she had jotted me a note that read, “This has the recipe for pumpkin bread – plus many other dishes I think you will enjoy. There is even a recipe in this book I submitted. Can you guess which one? I bought two of these books many years ago and I saved it for just the right person. Forever, Deb”  How sweet! I never actually found out if her recipe was the pumpkin bread, but it must be right?

Treat yourself, and someone else for that matter, and make this bread. It isn’t in any way spicy, just bursting full of flavor! And, it is a one bowl bread recipe! That means it is super easy to throw together and just as simple to clean up. I baked it in 4 mini loaf pans this go-round just adjust your baking time accordingly, until a toothpick comes out clean. I filled each pan with one cup of batter. For two of the loaves I sprinkled chopped walnuts on the top before baking. That is strictly a matter of preference. I like that crunch that the nuts add to the bread.

Spicy Pumpkin Bread

  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 2 eggs, well beaten
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoons ground cloves
  • 2 teaspoons nutmeg
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 2/3 cup sifted all-purpose flour (I have made this bread several times in a hurry without sifting and it turned out great, but if you have time sift. It produces a lighter more consistent bread)

Directions

  • Preheat oven to 325 degrees. Mix all ingredients. Pour into a greased 5×9″ loaf pan. Bake 1 1/2 hours. For four mini loaf pans and bake for about 35 – 40 minutes.
Advertisements
 
 

Tags: , ,

Pumpkin Scones

Something rare happened today. I was able to get out of the house for a few hours without any children! This might sound like a common thing to most of you, but I assure you, it was BIG for me. I almost always have my at least two of my youngin’s with me, which I wouldn’t change for anything. However, it is quite nice to have a break every once in a while and actually have adult conversation without my babies needing me.

My morning started off at Starbuck’s where I met my sister and a friend (and my next must-try, must-share food). As I stood in line waiting to order, my attention was drawn to the pumpkin section in the baked goods display case. There was pumpkin bread and pumpkin scones. Both looked delicious but I couldn’t pass on the scone, it was too tempting. Covered in a sugary glaze and drizzled with a spiced version of the icing, I just couldn’t resist. Afterall, this was a special occasion, which is how I convinced myself to splurge on the high-calorie treat. It was just as delightful to eat as it was to look at. I don’t have scones very often, this one was more moist than what I expected, which is a good thing. The icing provided just enough sweetness without overpowering the flavor of the pumpkin. It was the perfect scone in my book!  I am sure for those of you who have had one, you know and agree. My mind was made right there, I had to come home and try to recreate this breakfast/brunch biscuit.

In the past I have thought about trying to bake scones, but until now I have avoided making them. For some reason I think I was intimidated by them. I am not much of a baker, the whole measuring thing gets me.

I found a recipe at http://www.momswhothink.com and let me tell you these mom’s know what they are doing because the scones turned out to be phenomenal. The taste and texture are spot on. Don’t wait to try these fabulous Fall treats! I am excited to venture off into experimenting with different flavors of these British breads, I am thinking the possibilities are endless!

I followed the directions just as they were written except when I was cutting the first rectangle of dough into triangles. I was confused and instead of cutting it in half I cut it into thirds. I think I prefer the thirds or mabe even quarters instead of halves. The recipe says it makes 6 scones, but they are 6 large (too large for me) scones. I could easily get 9-12 out of one batch. If you do this you probably will need to adjust the bake time by a couple of minutes.

Starbuck’s Pumpkin Scones

Scones Ingredients:

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking
powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon
ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons
half-and-half
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole
milk

Spiced Glaze Ingredients:

1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole
milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch
ginger
1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing
bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry
ingredients until mixture is crumbly and no chunks of butter remain. Set
aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch
thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut
diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.

This recipe was adapted from www.momswhothink.com

 

Tags: , , , , ,

 
%d bloggers like this: