Pumpkin Bread

I used the last of the pumpkin puree that I had in the freezer to make pumpkin bread for when my grandparents came into town.  The recipe makes two loaves.  One was used for breakfast with the abuelos and the other for my in-laws for a dessert! I still can't believe how much I like this bread and it is so surprising because I never would have thought of pumpkin bread! I will continue to make pumpkin bread as long as I have access to pumpkin! 

Pumpkin Bread:
(recipe modified from Tastes from Lizzy T's)

Ingredients:

• 1 cup oil
• 2 cups sugar
• 2 tsp. vanilla
• 3 eggs
• 2 cups pumpkin puree
• 3 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie (see notes)

Directions:

1. Mix together oil, sugar, vanilla, eggs, and pumpkin.
2. Mix together remaining ingredients. 
3. Incorporate the dry and wet ingredients together. 
4. Pour mixture evenly into two well-greased loaf pans and bake at 350 degrees for 45-55 minutes, until a toothpick comes out clean.

Notes:

• So delicious! Enjoy w/ butter, fruit on top, whipped cream, or plain! 

See you in the kitchen,

Katie 

PUMPKIN

Pumpkin. 

I had two leftover pumpkins from a pumpkin carving activity this past October. I decided I might as well save them and put them to good use.  I was in charge of making desserts for our family Thanksgiving feast so I thought instead of buying canned pumpkin, I have my pumpkins all ready to bake and puree.  

Pureeing a Pumpkin:

1. Heat oven to 350 degrees Fahrenheit.
2. Cut pumpkin/s down the middle.
3. Scoop/scrap out the guts and seeds.
4. Place halves down (inside-side down) on baking dish.
5. Add water to bottom of pan, ~1 cup.
6. Bake for at least one and a half hours or until pumpkin is tender and cooked through.  Remove from heat. Cool.
7. Scoop out cooked pumpkin and puree.
8. Store in containers in fridge or freezer until ready to be used.

Proceed to use this pumpkin puree in all your favorite pumpkin recipes! 

Before adding this puree to recipes, I did strain it as its water content was high.

Somehow, I didn't take any pictures of all of the pumpkin goodness that it turned into! I did use it however to make:

• Pumpkin Pie
• Pumpkin Bread
• Copycat Starbucks Pumpkin Scones
• Pumpkin Chocolate Chip Cookies

SOOOO GOOOD! The pumpkin bread was the most surprising. Wow! Try it!

See you in the kitchen,

Katie

Pumpkin Pie with Streusel

This recipe will be a keeper and perhaps a staple now for every Thanksgiving to come.

I have never cared much for pumpkin pie, and hence have never been interested in baking one either.

However, this year for Thanksgiving, my husband and I were in charge of bringing the dessert.  One apple pie, one pumpkin pie, and some mini pumpkin cheesecakes.  So I decided it was time – I would make my first pumpkin pie.  Come to find out, I actually enjoyed it as well! This pumpkin pie is unique as well because of its streusel. Yum!

This recipe comes from Land O Lakes and is relatively straightforward.  It is nice because although in the recipe it calls for pumpkin pie spice, it gives the measurements of individual spices to use if you don’t have the pre-mixed spices or if you would rather mix it yourself anyways.  The recipe below is modified slightly, but otherwise copied from the website and by clicking on its title name, you will be directed to the original location!

Pumpkin Pie with Streusel:
(recipe modified from Land O Lakes)

Ingredients:

• Crust
• 1 cup all-purpose flour
• 2 to 3 tablespoons cold water
• 1/3 cup cold butter, cut into pieces
• 1/8 teaspoon salt
• Streusel
• 1/2 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice*
• 1/4 cup chopped pecans
• 1/4 cup butter, softened
• 1/4 cup firmly packed brown sugar
• Filling
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice**
• 1 (15-ounce) can pumpkin
• 1/2 cup whipping cream
• 1 cup firmly packed brown sugar

Directions:

1. Heat oven to 425°F. Combine 1 cup flour and 1/8 teaspoon salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
2. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
3. Combine 1/2 cup flour, 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in bowl. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
4. Beat eggs at medium speed in bowl until thick and lemon-colored; add all remaining filling ingredients. Beat until well mixed. Pour filling into prepared crust. Bake 10 minutes. Reduce oven temperature to 350°F. Bake 20 minutes. Remove pie from oven; sprinkle streusel over pie. Continue baking 25-35 minutes or until knife inserted in center comes out clean.

*Substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Notes:

• I used store brought crust and skipped making the crust outlined here.  I haven’t tried this crust so I cannot say it turns out well/doesn't turn out well. Skip to step 3 if not making the crust!
• I didn't have pecans on hand, so I used walnuts – equally as delicious.
• I topped it off with my homemade whipped cream. YUMMY!

See you in the kitchen!

Katie