Autumn is here, my favorite time of year.
Always has been. Any coincedence that my daughter received the appellation? Not at all. So as the leaves started to wane on chlorophyl, my mind drifts back to last fall, and my trip to NYC to run the marathon. While I was there we stayed with good friends of my family, the Ronaldsons. They had made a pumpkin bread prior to our arrival. Now, let me say that my whole life I have NEVER liked pumpkin pie, and as a result, had never tried any other pumpkin related goodies.
The bread had me at hello. I took a bite, and I was hooked. Now, this is not to necessarily say that the pumpkin bread has come to be a rival to the almighty whole grain Fig Newton. It is kind of like being a drug addict who likes to drink, AND smoke the crank.
I took the remainder of the loaf home with me when left Staten Island, and more importantly, the recipe. My family was fed pumpkin bread, and later, when I got creative, applesauce bread for most of the holiday season. I took a few chances, first substituting healthier ingredients for some of the originals, and later I swapped out applesauce for pumpkin and it turned into a great holiday bread. (The recipes will be at the end of this post - Chef Bill, not trying to horn in on your area of culinary expertise here, just sharing my little baking fun.)
Today was already the second batch for this season, I had made a batch last week while home. I make a "healthy" batch and a regular batch. I also added a new twist this year and bought some of those silicone muffin molds that are shaped for the season. Today while making the bread and muffins, I also added another little decorative twist for the kids with some green sugar sprinkles to decorate the muffins. Can you say school lunch fillers?
The recipe(s):
Pumpkin Bread
3 cups sugar (sub Splenda)
1 cup oil (find healthy oil)
4 eggs (1 cup egg Beaters)
16 oz. pumpkin
2/3 cup water
3 1/2 cups flour (sub wheat flour)
2 tsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
Cream sugar and oil, add eggs, add pumpkins, mix well
Sift the dry ingredients together.
Add - alternately with the water until well blended.
Pour into 2 greased and floured 9x5 loaf pan.
Bake at 350 degrees for 1 1/2 hours. (until a toothpick or knife comes out mostly dry)
When Thanksgiving passes, I do this all the same and substitute applesauce for the pumpkin and it makes a very good Apple Holiday Bread.
4 comments:
Been meaning to say...I love the pic of you at the Indians' game! Looks like you're sitting near the right field foul pole, I was close to there, toward 1st base though w/ Matt.
Oh yeah...pumpkins! So... I just put 3 pumpkins out on the porch, and here you are making pumpkin deserts...I better go check, huh? Love pumpkin bread and pumpkin pies!! Your recipe sounds delicious!
I'm all over anything pumpkin. I'll try making the unhealthy version first. Love the tins! Fun post. Have fun tonight at the valley.
The unhealthy version is slightly more time tempermental...check it regularly. It gets crispy on the edges if left too long. The healthy version is less sensitive. The bread is very fun to make. I add raisins to the apple bread sometimes...also, if you choose to go to muffins like I do a little, realize they take MUCH less time to bake. Watch em!
Tony, your pumpkins are safe! Autumn brought me one home from her field trip today and it is on our porch.
how cute!!! Pumpkin bread is a family tradition in our house, and my mom always makes me a few loaves when she makes a visit. Nothing says I love you like pumpkin bread :)
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