Well it's the first day in November and I'm just now finally getting around to this blog as promised. I LOVE autumn because it's a beautiful season filled with wonderful colors and smells, and of course EVERYTHING pumpkin! It brings promise of cooler temperatures and glorious views while leaves crunch underfoot when you're out walking. Drink it up peeps because soon after the leaves all fall, we head into winter, and while I LOVE the winter holidays and snow, it does bring harsh cold temperatures here in Iowa.
Anyway, I wanted to share two of my favorite recipes with you today because obviously everything right now is pumpkin in my house! I could honestly enjoy pumpkin flavored everything all year. My first recipe is a tried and true DELICIOUS pumpkin bread that my mom has made since I was a little girl. I always loved to help her in the kitchen and this is one of those recipes that will always be a household staple because it's easy and delicious and brings me back to my childhood.
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| borrowed this pic from Google, but my bread looks exactly like this |
Pumpkin Bread Recipe
- 1 - 15 oz can of pumpkin puree (not pumpkin pie filling)
- 2/3 cup evaporated milk (one small can)
- 1 cup vegetable oil ***
- 4 eggs
- 3 cups flour
- 2 cups sugar
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
Method:
Preheat oven to 350 degrees. In a large bowl mix all of your wet ingredients, adding eggs one at a time and mixing thoroughly after each addition- set aside. In a separate bowl combine flour, sugar, baking soda, salt, cinnamon, & nutmeg. Add dry mixture into wet mixture a little at a time until well mixed. Prepare your loaf pan with butter, best results in a glass dish. This recipe will make 1 large pumpkin loaf and about 12 muffins, or 2 smaller loaves. Bake @ 350 degrees for 1 hour.
*** I only use oil to bake if the item is for a gift, bake sale, or guests. I have used anything from butter to applesauce, and even greek yogurt in place of the oil. All turned out great, although truthfully slightly drier than the oil. The original recipe however calls for oil, and it is very good as it stands, you just know my subtle opinions on vegetable oil :)
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| photo courtesy of my Google search lol, I will come back and put in my own photos next time I bake these...I promise my pics won't look this professional |
Pumpkin Bars Recipe
- 1- 15 oz can pumpkin puree (not pumpkin pie filling)
- 1/2 cup oil ***
- 1/2 cup butter (1 stick)
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 pinches nutmeg
Method:
Preheat oven to 350 degrees. Cream your butter & sugar together first. ***I use all butter for this, no oil, but again, it's delicious as the original recipe. Add in your pumpkin puree, oil (if you're using it) eggs one at a time mixing after each addition. In a separate bowl, mix together all of your dry ingredients. Add this slowly to your wet mixture until well blended. Prepare a jelly roll pan with butter, or I like to use parchment paper (easy peasy clean up). Then pour your mixture into the pan and pop it in the oven for a quick 20-25 mins.
While the bars are baking, time to make your homemade cream cheese super awesome frosting.
Cream Cheese Frosting:
- 1 package cream cheese
- 1 tsp vanilla
- 4 cups powdered sugar (or more depending on consistency preference)
- 3/4 stick butter
Method:
Cream together your butter & cream cheese, add your powdered sugar one cup at a time, add in your vanilla after the first cup, and mix until you find the consistency you're happy with.
Let your bars cool to the touch & then frost them. I like a heavy layer of frosting myself, but let me tell you, these are ALWAYS a hit at gatherings, and my kids love them too! Both of these delicious pumpkin recipes will make your house smell amazing as they're baking. Give them a try, I'm willing to bet they'll be a new staple for you too!
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| my mom is too busy taking pictures of me to remember to take pictures of food anymore |
