Tag Archives: fall

Pumpkin Bread

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Yay, more pumpkin! Yum, how can you go wrong with bread and pumpkin? Answer: You can’t. I found this recipe from one of my favorite bloggers Michelle from Brown Eyed Baker check her out shes amazing.She also found the recipe from an outside source see her website for further information. In the recipe it calls for nuts, I didn’t use any however I’m sure it would be godly, I’ve also heard of people putting chocolate chips in as well, I’m not quite sure why I didn’t? I must be crazy. You can also try an icing or cream cheese frosting.

Pumpkin Bread

Yield: Two 8½x4½-inch loaves

Prep Time: 10 minutes | Bake Time: 1 hour

3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar I used bakers sugar
4 eggs
2 cups (15 ounces) canned pumpkinI used Libby’s
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans or walnuts I didn’t use either

1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.

2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.

3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.

4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.

5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.

Does freeze well.

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Libby’s Famous Pumpkin Pie

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Pumpkin,… How you are my love. I discovered you last year when my boss was shocked on the fact that I had never tried it before and informed me that I was definitely missing out. Sure enough within a week I had my first taste of pumpkin pie, then pumpkin cheese cake, then I had some pumpkin cookies and I was in heaven. It wasn’t until this year that I started baking with pumpkin. Here is a simple recipe I found on the can of Libby’s Pure Canned Pumpkin. Libby’s also sells pumpkin pie mix, I didn’t feel like it was “home made” enough for me to make this but it’s super easy and time saving if your in a hurry. This pie turned out really yummy for me! The only mishap I had was forgetting to add the evaporated milk to the mixture before I poured it in the pan. Basically me being me and forgetting a totally easy super important step like 1+1=3? I hope I’m not the only one who makes these mistakes! Anyhow if you make this same mistake just simply pour it back into the bowl mix it in and re-pour into pie shell. GOOD LUCK!

Libby’s Famous Pumpkin Pie
(makes 2 -9in. pies)

1 1/2 cups sugar( I used bakers sugar it’s finer than granulated )
1 tsp. salt
2 tsp. ground cinnamon ( I used 3 tsp. )
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz. LIBBYS 100% pure pumpkin
2 cans(12 fl. oz. each) CARNATION evaporated milk
2 unbaked 9in. deep dish pie shells

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells.
( I used frozen Marie Callendars shells; follow directions on whatever pie shell you use ) if you make your own pie crust I suggest making sure the dough is super cold as in almost freezing and work quickly. This will be easier to work with because it will be more firm, it won’t melt as fast from the heat on your hands.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 40-50 minutes or until knife inserted at center comes out clean. ( I normally check 5-10 minutes before given time. Mine was done at 40 minutes). Cool on wire rack for 2 hours and serve or refrigerate.

Pie does not freeze well.

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