Tag Archives: Pumpkin

Pumpkin Walnut Bread (no butter)

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired.  This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

Shelly’s Pumpkin Ginger Muffins – I love Pumpkin

My friend Shelly who is an excellent cook and baker gave this recipe to me back in 2012.  I wanted to try them because I love all things Pumpkin and ’tis the season. I was leaving Colorado for the season and  planned on freezing these delicious beauties so they would be here when we return. Shelly said that she freezes them, then takes them out for breakfast individually by putting the frozen muffin in the microwave  or toaster oven. A little butter and jam don’t hurt either. The list of ingredients may seem daunting. I had to shop for a few of the items, but don’t let this stop you because these are fairly healthy and a perfect brunch/breakfast item, or good for just mid-afternoon tea. They contain fiber and aren’t cloyingly sweet. I love ginger and I love pumpkin. If you don’t like the ginger spice you can cut down or eliminate the crystallized ginger. Wow, pumpkin and ginger. What more can I say? Thanks so much Shelly for your contribution.

Ingredients:

1 cup all-purpose flour

2 cups whole wheat flour

2 1/2 cups wheat bran

approx. 1/3 cup of crystallized ginger (very small pieces), available in Whole Foods and most supermarkets

2 tsp. baking soda

4 tsp. pumpkin pie spice

2 tsp. ground ginger

1/2 tsp. salt

2 cups packed brown sugar

1 15 ounce can pumpkin (not pumpkin pie filling- be careful)

2/3 cup buttermilk

2/3 cup canola oil

1/2 cup molasses

2 tsp. vanilla extract

4 large eggs (room temperature please)

raw sugar to sprinkle on top

Muffin cups (the paper kind are perfect)

Directions:

Preheat oven to 400 degrees .

Combine flour, whole wheat flour, wheat bran, pumpkin pie spice, baking soda, ginger powder and salt in a large bowl. Stir well to combine, then make a well in the center.

Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla and eggs, and whisk it all together until well combined. Add this mixture into the flour mixture and stir well until moist. Mix in the crystallized ginger.

Coat muffin tins with baking spray. I use a 12 muffin tin. Spoon mixture into cups. I used a large tablespoon and just dropped in. (See picture.) Sprinkle raw sugar on  top of muffins before baking (use as much or as little as you like).

Bake for about 16 minutes or until cake tester comes out clean. Mine baked for 17 minutes. Let cool down and remove from pan onto wire rack. If you have no wire rack just a baking sheet will do.

Enjoy! These are delicious and pretty nutritious. Serving size should make about 24 muffins.

Pumpkin Walnut Bread (no butter)

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired.  This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

Pumpkin Soup – Happy Fall

Fall is here, and time to make soups, and hearty meals. Heartwarming and comforting is what comes to mind. This pumpkin soup is all of that–warm,sweet  and savory all at the same time. It contains cream; and I do use heavy cream, you can probably substitute regular milk or skim milk I figure there are 8 servings and only 1/2 cup of cream in the total so it’s not too too terrible. You can also substitute vegetable broth for chicken broth for a vegetarian style soup. It’s a smooth delicious soup, and served with a nice green salad and some crusty bread, it’s awesome! Happy Fall.

Ingredients:

6 cups chicken / vegetable stock ( either one)

1 1/2 teaspoons kosher salt

4 cups ( 2 cans) pumpkin puree ( not pie filling – be careful)

1 medium yellow onion chopped

1/2 teaspoon dried thyme ( you can use fresh )

1 clove garlic, minced

1/2 cup heavy cream

1/3 cup maple syrup

5 whole black peppercorns, or a few grinds of the pepper mill

1 tablespoon olive oil

Directions:

Heat up 1 tablespoon olive oil in a nice deep soup pot ( Le Creuset) add chopped onion and saute till translucent, add garlic and 1 1/2 teaspoons salt. When onion is translucent add stock, pumpkin, thyme, maple syrup and peppercorns. Bring to a boil, reduce heat and simmer on low flame for at least 30 minutes uncovered.

With an immersion blender, ( if no immersion blender a regular blender or food processor will do, but then you need to do in batches of 1 cup at a time and let it cool down a bit)

Blend till well combined, and simmer for another 30 minutes, uncovered. Taste for salt, the peppercorns get ground up and taste wonderful but you may want to add more pepper. Stir in heavy cream and stir well. Pour into soup bowls and enjoy!

You may want to sprinkle some fried onion rings on top. If I am pressed for time I take the onion rings right from the container ( French’s ) makes the best type and add to the soup for a little more flavor and crunch. Not too much just a taste. Of course a great crusty bread with butter and a delicious hard cheese needs nothing else but the soup.

Pumpkin Walnut Bread (no butter)

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired. Also, this bread is loaded with spices, speaking of Spices and Penzey’s Spice Market (see post.)  This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.