Pumpkin

Pumpkin Bread (Super Moist)

If for some reason you are not a fan of pie during the holidays, never fear, the world is filled with this fall-ish deliciousness. I have been whipping up pumpkin protein smoothies and muffins, and this spectacular bread made from the Key Ingredient Recipes website. This makes three full loaves or six smaller loaves, should you wish to share.

What I love about this bread is that it is super moist. As in, stays that way for a few days. It is fully cooked but somehow doesn’t dry out and get crumbly. I’m a fan. Another bonus is that even though I was reticent to add as many spices as the recipe called for, I followed the recipe to the letter and found it was just enough without being too much. I always consider myself heavy-handed in the spice department, but for some reason I shy away from cloves. Cloves seem to be a heavyweight and a bossy pants when added to a recipe. In this recipe, clove reigns supreme. It is enough to bring out the fall-ish celebration that is pumpkin bread.

And wait…did I mention it is EASY? As in one bowl throw together mix and pour into pans easy? It is. I know the directions say to add the dry ingredients at once, but I mixed my wet ingredients and moved from small to large in dry quantities (I ended with the flour) and did it all in one bowl. I have done this more than once, it has not impacted the quality of the bread. It is still delicious.

This bread freezes nicely, and the recipe makes enough to share. It’s perfect with a cup of coffee or tea, it is perfection still warm from the oven. I will tinker with the recipe to add less sugar, and maybe even a cream cheese swirl because, hello, cream cheese and pumpkin.

I am so thankful for the holidays and for a time to gather with the family you are born into and the family you are grafted into. The people you love and hold close to your heart. I am for sure adding this amazing bread recipe to my table.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Pumpkin Bread (Super Moist)

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This recipe from Key Ingredient Recipes is an amazing moist pumpkin bread full of flavor!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

 

  • 3 Cups Sugar
  • 3 1/3 Cups Flour
  • 2 Teaspoons Baking Soda
  • ½ Tablespoon Baking Powder
  • 1 ½ Teaspoon Salt
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Cinnamon
  • 4 Whole Eggs
  • 15 Ounces *1 Can Pumpkin
  • 1 Cup Oil
  • 1 Cup Water

Instructions

  1. Preheat oven to 350*
  2. Mix dry ingredients in a bowl, set aside.
  3. Combine eggs, oil, water, pumpkin in another bowl.
  4. Add wet ingredients to dry ingredients all at once.
  5. Mix well, prepare three 9×4 or six 3×5 bread pans.
  6. Bake at 350* for 45 minutes -an hour (when knife or toothpick comes out clean).

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Fresh from Iowa (Illinois) Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie, you are a wonder. You hold within your delicate pie crust all that is representative of fall and New England. Except, Libby’s the actual pumpkin canning king, lives in Morton, Illinois. In fact, annually the Libby’s Pumpkin (owned by Nestle) Company holds a giant festival in Morton, Illinois to celebrate all that is pumpkin.

Once upon a time, I used to buy sugar pumpkins at the farmer’s market, bake them down, scoop out the flesh in pre-measured 2 cup portions, and make my pumpkin pie with the real thing instead of the canned stuff…

However, even when I used my own pumpkin, prepared with my loving and farmer’s market fresh produce, I still used, the Libby’s Pumpkin Pie recipe.

Pumpkin Pie Shell

Pumpkin Pie Shell Awaiting Pumpkin Goodness

Years later, my brother lived in Illinois for a spell, but then returned to his original transplant location of Iowa. (Let’s Go Wes Des!) I heard about the Pumpkin Festival and it’s traditions. Give me all of the fall festivals. I will shed my Massachusetts love (temporarily) for a pumpkin festival such as this.

The best part about this recipe is, it is easy. It is all over the internet, it is tried and true, and it makes 2 pies! Why is this important?

I make a deep dish pumpkin pie for the family dessert table…and a second, smaller one, to sample first. You know, in case there is anything wrong with this recipe…or in case I get tempted to try the pie destined for the dessert table.

Pumpkin Pie

Pumpkin Pie

This recipe also makes a beautiful pumpkin custard which sets up nicely, so when you cut into it- you have the perfect wedge of orange goodness. I also use real nutmeg and a microplane (ask for these for a stocking stuffer if you don’t have them already) which smells like nothing you have ever smelled. Fresh nutmeg is divine. Truth be told nutmeg isn’t actually in the recipe- but I put it in my pumpkin pie anyway.

Now, for me- I don’t like there to be a lot of jiggle in the pumpkin pie. So, it becomes a dance of too much verses just enough. I pull the pie out when the jiggle is minimal- and even then, sometimes-like the picture here- you get a wrinkle or a crack. I’m ok with it. It is a custard and that makes it tricky only because it doesn’t contain nuts or anything to conceal the cracks if they happen- but I would much rather a pretty little wrinkle than an undercooked egg product. I also refrigerate my pumpkin pie-which is tricky when involving pie crust. It is usually the last pie I bake for this reason. If I can serve it without refrigerating it first, the crust will be better, but again, I don’t like the idea of a custard based pie sitting on the counter for long before serving to my guests.

Pumpkin Pie

I used my maple leaf pie crust cutter/stamps for this, and was so pleased with the result. It turned into a beautiful pie, and no one cared that the pumpkin came from a can. Even if I use a different brand of pumpkin (I made one with organic pureed pumpkin earlier), I still use the Libby’s recipe.

Now, is fresh homemade sugar pumpkin baked in your own oven better? Of course it is. you will swear you taste the difference because you WORKED SO HARD to make it so. However, in the circle of life that is prepping for family desserts, let’s be honest. You are still making the pie. You are still mixing the filling and pouring it into a shell and baking it in the oven and making a pumpkin miracle- no matter whether the pumpkin is freshly baked and scooped, organic from a can, from where you live or from several states away. It is still amazing.

This pie represents home for me. For the hands of my grandmother teaching me how to make pie crust, to my father standing at the kitchen counter carving a turkey, the deep dish pie plate I have used for twenty years, and my brother, who gets to go to the pumpkin festival so far from where I live. Pumpkin pie rules supreme from October to December, and then it goes away until the next maple leaf changes and floats on the crisp autumn air.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Fresh from Iowa (Illinois) Pumpkin Pie

Pumpkin Pie
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Traditional pumpkin pie from the Libby’s company!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • Freshly grated nutmeg
  • 4 Large eggs
  • 1 can LIBBY’S® 100% Pure Pumpkin (30 oz)
  • 2 cans NESTLÉ® CARNATION® Evaporated Milk (12 fl oz)
  • 2 unbaked 9-inch deep-dish pie shells ( I use one deep dish and one regular pie dish)

Instructions

  1. In a mixer, combine pumpkin puree, eggs, and sugar until combined.
  2. Gradually add evaporated milk.
  3. Blend in spices.
  4. Pour into pie shells.
  5. Preheat oven to 425*
  6. Bake for 15 minutes at 425* then reduce heat to 350* and bake for an additional 50 minutes until set.

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Brown Sugar Frosted Pumpkin Bars

Brown Sugar Frosted Pumpkin Bars

I wanted to write about this recipe long before now- because it seems pumpkin has a life of between late august and late November. Once Pumpkin Pie has taken center stage at Thanksgiving, it get pushed back into the back of the pantry and recipe lists. I love a bar cookie, and this fits the bill. Its a dense pumpkin cake bar with a brown sugar frosting, read: LOVE. It isn’t too sweet, and the pumpkin flavor is accented with all of the great spices that go with it, cinnamon, nutmeg, and ginger. The bars are easy to assemble, mixing in one bowl, and the frosting is also relatively easy. You could actually make the bars without the frosting and they resemble a less spicy gingerbread with pumpkin shining through.

These were made for a fall party and they were a hit. I also liked that it was another excuse to cook with pumpkin and feature it NOT in a pie.

The original recipe is from www.handletheheat.com and I tinkered with the recipe to use all of the pumpkin I had in my container. I purchased organic pumpkin, and there was enough left over that I increased the amounts. If you wanted to try to make this gluten free, I don’t think it would impact the end result of the pumpkin bars. I used regular flour, but the density would remain the same.

On the side of frosting, I did follow the recipe exactly, and felt it could have used more confectioner’s sugar to be a thicker, lighter more frosting-er frosting. However, when you make a frosting with two types of sugar, the last thing you want to add is more sugar, especially when the bars themselves are healthy(er than usual recipes you see here).

These held their shape when packing into lunches, and stayed moist for almost a week in a sealed container, which is pretty amazing when it comes to dessert!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Brown Sugar Frosted Pumpkin Bars

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Pumpkin bars frosted with a brown sugar frosting! Recipe adapted from Handle the Heat’s Pumpkin Bars with Brown Sugar Frosting.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Pumpkin Bars:

  • 1 3/4 Cup Pumpkin Puree
  • 2 1/4 Cup Flour
  • 14 Tablespoons (I stick and 6 Tablespoons) Butter, melted
  • 2 Teaspoon Cinnamon
  • 3/4 Teaspoon Ground Ginger
  • 3/4 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Salt
  • 3/4 Teaspoon Baking Soda
  • 1 Cup Packed Dark Brown Sugar
  • 2 Large Eggs
  • 1 Tablespoon Vanilla Extract

Brown Sugar Frosting:

  • 1 Stick (8 Tablespoons) Butter
  • 1/4 Cup Dark Brown Sugar
  • 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Salt
  • 1 1/2 Cups Confectioner’s Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1 + Tablespoon of Milk (more if needed)

Instructions

  1. Line a 9×13 Pan with parchment paper.
  2. Preheat oven to 350*
  3. Combine Flour, cinnamon, ginger, nutmeg, baking soda, and salt in a bowl. Whisk to combine.
  4. In a mixer, combined butter, brown sugar, egg, vanilla, and pumpkin puree.
  5. Gently add flour mixture to pumpkin mixture.
  6. Pour batter into prepared pan.
  7. Bake at 350* for 25-30 minutes or until tester comes out clean from center of pan.
  8. Cool

To make frosting:

  1. In a mixer, combine butter and sugar until light and creamy.
  2. Add cinnamon, salt and gradually add confectioner’s sugar.
  3. When all of the ingredients are combined, add milk and vanilla, until frosting is the right consistency.
  4. Frost pumpkin bars with frosting. Cut into squares or bars.

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Vegan Pumpkin Oat Bars with Dark Chocolate Chips

Pumpkin Mixture

I am not sure why on the weekend my body feels the innate need to rise before the sun like it does on the work week, but I’m telling you, it is not of my own volition. Oh for the days where my body could sleep for hours, with my mom starting the vacuum at ten am because no one should still be asleep at ten am.

When my children were babies, they too, were early risers. Many  day held the five am coffee and playing with the quiet toys, or watching of the cartoons with the volume low in the dark hours of dawn while praying for the energy to get to lunch.

Now, if I let them, and I do, because I am that mom, they sleep. One rises before the other, but they do, finally, more than a decade later, sleep. So I find myself with my coffee, my to do list, and this recipe to blog.

While I did go meat free for two years, I have never delved into the Vegan world. I am intrigued by it. I feel I would benefit from it, I know people who are vegan and are not deprived in any way. They eat amazing, Whole Foods. They fill their bodies with all things healthy and right in the world. And they still have desserts!

So here I am, finding myself trying out vegan recipes and learning…They are actually pretty wonderful.

OK, there is a different expectation when it comes to a vegan recipe. As in, no egg, no butter, no…but WAIT! Why am I focusing on the NO part?

Let’s focus on the YES! As in Hello Pumpkin Bars of goodness! This recipe asked two things of me: 1. To make my own gluten free oat flour. (you’ve got this) and 2. To anticipate vegan as being not less-than. It is actually less work, grinding oats included to bang out this recipe than many of my other dairy infused and sugar-ladened ones. Anticipating a great turn out…I was up for it!

This recipe bakes up like a traditional bar cookie, sweetened with a little brown sugar and applesauce, pumpkin puree, and a load of spices. It marries the fall of pumpkin, and lightens the guilt of this season of indulgences; you know the September fair through New Year’s resolution season. I grabbed half of a bar last night and felt 0% guilt. It satisfies the sweet tooth without being over the top.

Ok, I did put in a lot more chocolate chips than the original recipe called for. I’m sorry. It had to be done. Truthfully, you can half the chocolate and it will be delicious.

Vegan Gluten-Free Pumpkin Oat Bars with Dark Chocolate Chips

In a world where as a mom, and a single mom, and a working mom, I need to feel good about what I feed my kids. I really liked that these were a healthy snack, and that I am learning new things. Like how can I make more of these types of recipes? So keep an eye out. I’m into it.

Back to making my own oat flour. I know, the Little Red Hen sings out to me. “Who will help me grind the wheat?” This process took all of one minute tops. I scooped gluten-free oats into a processor, and pulsed the button. Come on. I take longer to pick out my coffee at Starbucks. Zoom Zoom, oat flour. Which, was pretty empowering. I made flour. Go me.

I love that it is healthier than anything else I have posted on this blog, I love that I can sneak a corner and not feel like I have wrecked my day, I love that it is pumpkin and spicy and it is delicious.

Did I mention it is delicious? As in, you don’t really feel like you need to say, “It’s vegan” in a hushed voice?

The true test, I brought them into work. They know everything they say is weighed in the final post, so I asked, and the result? Empty pan. And on a Breakfast Friday, when there are bagels and Danish pastries and donuts present. So, I say yay. The crowds approve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Vegan Pumpkin Oat Bars with Dark Chocolate Chips

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A delicious healthy vegan, gluten-free pumpkin oat bar with dark chocolate chips! This recipe was originally from www.ambitiouskitchen.com changes to the recipe were by me.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3 Cups Gluten-Free Oats – pulsed into flour using food processor, Nutri-bullet, etc
  • 1 Tbsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tablespoon Cinnamon
  • 24 Grates-2 Tsp Fresh Ground Nutmeg
  • 1/2 Tsp Ground Cloves
  • 1 can of Pumpkin Puree (not Pumpkin Pie Filling)
  • 3/4 C applesauce of choice (I used Granny Smith unsweetened)
  • 1 Tablespoon Vanilla Extract
  • 3/4 Cup Dark Brown Sugar
  • 1 1/2 Tablespoon Olive Oil
  • 1 package Vegan Dark Chocolate Chips (check ingredient list- some grocery store brands are in fact vegan)

Instructions

  1. Preheat oven to 350*
  2. Make your oat flour by taking the three cups of gluten free oats in a processor/nutribullet/blender and pulse until fine flour occurs. This is not a long process!
  3. Whisk in Baking Powder, Baking Soda, Salt, Spices and set aside.
  4. In a separate bowl combine Pumpkin, Apple Sauce, Vanilla Extract, Olive Oil, and Brown Sugar until combined.
  5. Slowly add dry ingredients to pumpkin mixture.
  6. Fold in Dark Chocolate Chips.
  7. Line a 8×11 rectangular pan with parchment paper.
  8. Smooth batter into pan, reaching the batter to the edges.
  9. Bake in a 350* for approximately 20 minutes. These bars cook up quickly. A tester should come out clean or with a few clinging crumbs.
  10. Cut into bars. Bars will keep for a few days in a sealed container, or will refrigerate/freeze.

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