I love pumpkin. Especially this time of year. I’ll put it in just about everything: smoothies, pasta, soup… So it only makes sense that I incorporate it in bread.
This pumpkin bread is delicious and perfect for breakfast. It’s full of spices, slightly sweet, and goes perfect with butter melted over it when slightly warmed. Even better? It’s easy to put together. With simplistic steps, you can easy put this together without much effort.
What You Need
- ¾ cup canned pumpkin
- 1 egg
- 1 cup sugar
- 1 ¼ cup flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon clove
- ¼ teaspoon pumpkin spice
- ¼ cup vegetable oil
- ¼ cup milk
How You Do It
- Grease a loaf tin with vegetable oil. Or, for easy cleanup, line with parchment paper. Preheat oven to 375F.
- Combine pumpkin, egg, and sugar.
- Add in the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, clove, and pumpkin spice.
- Mix in the oil and milk.
- Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean.
When done, slice and enjoy.
As I mentioned above, this is bread is best served warm, with the butter smeared over the top.
Be on the lookout for another recipe later this month involving this pumpkin bread (!), but, until then, give this a try and let me know how it goes. Hope you’re enjoying October as much as I am.
Until next time,
Okay, maybe not technically, but, yes, it’s fall.
To me it has been since the beginning of August. It’s time to start baking with everything fall related, and, if you ask me, what’s the perfect food for that? Spice cupcakes.
And when I say spice, I mean spice. These cupcakes have ginger, cinnamon, nutmeg, allspice, and clove–not to mention the cinnamon in the frosting. Speaking of the frosting, it’s just a slight modification of my cream cheese frosting, yet still absolutely easy to make.
So, without further ado, let’s pull out our mixing bowls and get started!
What You Need
- 2 cups flour
- 1/4 cup cornstarch
- 4 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 ground nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon clove
- 16 tablespoons (1 cup; 2 sticks) salted butter, softened
- 2 cups light brown sugar
- 3 eggs
- 2 1/2 teaspoons vanilla
- 1 cup milk
- 2 teaspoons vanilla chai tea
- 8 ounces (1 block) cream cheese, softened
- 8 tabespoons (1/2 cup; 1 stick) salted butter, softened
- 1/4 teaspoon ground cinnamon
- 3 cups powered sugar
How You Do It
- Preheat over to 350 F and line cupcake tin.
- In a medium bowl, combine all of the dry ingredient: flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, and clove. Set aside.
- Cream together the butter and sugar.
- Add in the eggs and vanilla.
- Alternating with the milk, add in the dry ingedients: 1/2 cup flour to 1/4 milk until both are fully added.
- Fill liners 3/4 full. Bake for 12-17 minutes, or until a toothpick comes out clean.
- Brew a full cup of tea according to instuctions. I reccommend using loose leaf, as you can make it as strong as you would like.
- While tea cools, cream together the butter and sugar.
- Along with the tea, add in the cinnamon. Its okay if the tea isn’t fully cool.
- One cup at a time, add in the powdered sugar. Blend until no lumps remain.
- Decorate cupcakes as desired. You can sprinkle over added cinnamon or keep them plain like I did. If you’re piping, the tip you use is up to you.
- When you’re all done, step back and admire your work!
These are absolutely perfect for fall. They make me want crunchy leaves, cool weather, and oversized sweaters.
Added bonus? They smell amazing. Somewhere out there, a candle wishes it could smell this good.
So what do you think? If you’re like me and absolutely love fall, what’s your favorite part about it? Do you love spice cupcakes, or do you have another favorite fall treat? Whatever it is, let me know below! Until next time,