Posts Tagged by pumpkin bread
|November 9, 2016||Filled under Recipes, Thanksgiving|
Fall’s hallmarks are here: kids are back in school, cooler weather has arrived in most places, and all things pumpkin have returned to stores. From actual pumpkins to pumpkin-spice dog treats, pumpkin rules the season.
Your Pumpkin Obsession Explained (sort of…)
Pumpkin is one of the most popular crops in the U.S. with more than a billion grown each year. In the same family as gourds and squash, pumpkins are more versatile in the kitchen than you might imagine. Pie pumpkins have a sweet, slightly nutty flavor and creamy texture. Plus they couple nicely with popular seasonal spices such as cinnamon, nutmeg and allspice for that palate-pleasing pumpkin-spice combo found in Pumpkin-Gingerbread Cupcakes, Pumpkin Bread Pudding and even in this recipe for Gluten-Free Pasta Bake. Bonus: Besides recipes, pumpkins — especially colorful heirloom varieties of various shapes and sizes — have become house decorators’ go-to in the fall.
Selecting and Storing
When choosing fresh pumpkins for cooking, avoid the large carving varieties used for Jack-o-lanterns, which are thin-walled, stringy and lack the rich flavor you want when baking or cooking. Cooking varieties such as pie pumpkins (also known as sugar pumpkins) are small but heavy for their size — about 5 to 7 pounds. The shape is not important.
Buying now, cooking later? Store pumpkins up to one month in a cool, dry place. The flesh tends to become stringy at temperatures above 60°F. And, if you can spare the space and temperature is an issue, pumpkins can also be refrigerated for up to one month.
Cooking Fresh Pumpkin
While canned 365 Everyday Value® 100% Pure Pumpkin is an easy shortcut, you can also roast a pie pumpkin (sometimes called a sugar pumpkin) to make homemade purée. While there are a handful of ways to cook fresh pumpkin, here is one we love: Easiest Whole Roasted Winter Squash recipe. As a rule of thumb, for each pound of raw, untrimmed pumpkin, you’ll get approximately one cup of purée. (For reference: one regular-sized 15-oz can of pumpkin puree is just shy of two cups.)
And don’t toss those seeds! Roasted Pumpkin Seeds are a tasty addition in casseroles, salads, soups, breads and granola. Their rich, peanut-like flavor makes them an additive game-day snack too.
Pumpkin Recipes and Ideas
With more than 60 tested recipes using pumpkin or pumpkin seeds on our site, where do you start? To make it easy, we’ve curated our 12 best pumpkin recipes, including a pumpkin pie smoothie and one for pumpkin dog treats. Looking for more? We’ve divided them up below to make it easy to pick the best pumpkin recipe for your occasion … or craving. Dig in!
Where would we be without traditional pumpkin pie, a mainstay at holiday tables across the U.S.? That said, sometimes twists on traditions can yield great rewards. Whether you simply want to slightly update the classic pumpkin pie or need to adapt your recipe for special diets reasons, we’ve got you covered. Here are five refreshed pumpkin pie recipes sure to please:
- Easy 2- Ingredient Pumpkin Cake with Apple Cider Glaze
- Classic Pumpkin Pie with Spiced Creme Anglaise and Cinnamon Sugar Walnuts
- Vegan Pumpkin Pecan Pie
- Pumpkin Apple Pie
- Dairy-Free Pumpkin Pie
- Vegan Date-Pecan Pumpkin Pie Bonus: there’s a gluten-free crust.
But don’t stop there! Here are more pumpkin-centric dessert recipes:
- Emergency Pumpkin Mug Cake
- Pumpkin-Cream Cheese Truffles
- Pumpkin Pie Cheesecake with Pretzel Crust
- Pumpkin Pecan Cookies
- Sweet Pumpkin Hand Pies
- Pumpkin, Brown Sugar and Cashew Biscotti
- Pumpkin Chocolate Cake
- Pumpkin-Cranberry Oatmeal Cookies
- Pumpkin Streusel Bread
- Pumpkin-Peanut Butter Cocoa Cookies
- Halloween Googly-Eye and Spider Brownie Bites
Main dishes, sides and soups
When it comes to pumpkin, think beyond dessert. You can use fresh pumpkin like you would butternut squash, stir puréed pumpkin into a soup, or make a creamy pumpkin rice dish. Better yet, make a main dish like this Turkey Pumpkin Chili recipe that brings together ground turkey, pumpkin, beans, veggies and spices for a hearty cool-weather meal.
Here are more ideas:
- Wild Rice Stuffed Mini Pumpkins
- Pumpkin and Mushroom Pie
- Autumn Bouillabaisse
- Pumpkin Soup with Blue Cheese Toasts
- Roasted Pumpkin Bisque
- Haitian Pumpkin Soup
- Roasted Pumpkin and Kale Soup with Elephant Garlic
- Pumpkin Poblano Corn Pudding
- Roasted Pumpkin Bisque
Breakfast, Breads and Snacks
It’s time for pumpkin bread, muffins and cheese dip. Yes, pumpkin cheese dip!
Try these yummy goodies from right here on the Nest!
And more Whole Foods creations:
- Whole Grain and Pumpkin Seed Granola
- Pumpkin and Apricot Cinnamon Rolls
- Pumpkin-Blue Cheese Biscuits
- Pumpkin Spice Pancakes
- Pumpkin Dutch Baby Pancake
- Vegan Pumpkin Bread
- Honey Walnut Pumpkin Bread
- Pumpkin and Millet Muffins
- Pumpkin Cornmeal Muffins
- Whole Wheat Pumpkin-Yogurt Muffins
- Pumpkin Hummus
- Pumpkin Chile Con Queso
Pumpkin Pie Spice
Making pumpkin muffins or a pumpkin pie? You can make your own pumpkin pie spice by combining 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. Or take a short cut with Pumpkin Pie Spice from the spice aisle! Tip: Sprinkle it on your morning coffee, mix into your oatmeal or sprinkle on winter vegetables before roasting.
The shelled pumpkin seeds (also called pepitas) you find in the bulk bins of Whole Foods Market come from a special variety of pumpkin that produces long, flat, dark green, hull-less seeds. However, the seeds you find in large and small pumpkins (carving pumpkins included) in the produce departments look different, though they are still perfect for roasting.
Whether you roast your own or pick some up in bulk, pumpkin seeds make a great snack as well as add flavor and crunch to many dishes. Sprinkle on yogurt, soups and salads like in this recipe for Fall Greens Salad with Pumpkin Seeds and Asiago. Bake pumpkin seeds into cookies, cakes, breads and muffins. This recipe for Flax and Pumpkin Seed Corn Bread shows you how. Or make Pumpkin Seed Milk, a creamy, nutty, neutral-flavored nondairy beverage.
Here are additional recipes with pumpkin seeds:
- Spicy Tamari Pumpkin Seeds
- Savory Pumpkin Seeds
- Pumpkin Seed Pesto
- Red Snapper with Pumpkin Seed Pesto
- Salmon with Cilantro-Pumpkin Seed Pesto
- Pumpkin Seed Mole with Chicken
- Whole Grain and Pumpkin Seed Granola
- Quinoa and Green Bean Salad with Sesame and Pumpkin Seeds
- Coconut Crusted Haddock with Curried Pumpkin Seeds
- Maple-Roasted Brussels Sprouts with Pumpkin Seeds
- East-Meets-Southwest Chicken Tostada Salad
- Mexican Caesar Salad
- Spiced Guatemalan Chicken Stew with Rice
Watch and Learn
If you’re a visual learner, these cooking videos will be right up your alley:
Pumpkin and Pets
Get Fido into the action with Pumpkin Small Dog Biscuits or make your own. Or, go homemade with these Spiced Pumpkin Dog Treats —they’re gluten-free treats that are chock-full of tasty ingredients. Plus, peanut butter adds a tempting flavor.
Decorating with Pumpkins
This fall let nature do the work! Up your holiday décor game by pairing small white pumpkins with deep red pomegranates and dark green leaves. Or make a show-stopping centerpiece by carving a pie pumpkin large enough to hold a cup or small vase for flowers. In addition, a mini pumpkin can become a candleholder by simply slicing off the top of the pumpkin, removing the seeds and hollowing out a place to hold the tea light. Make several of these mock candleholders and line them up along the center of your table. And don’t forget the front stoop. Mixing and matching a variety of heirloom pumpkins is a seasonal and dramatic way to increase curb appeal.
Finally, when you’re putting together a donation to your local food pantry this fall, don’t forget to toss a can or two of pumpkin in the bag so everyone can enjoy their favorite pumpkin recipe for the holidays.
|October 2, 2015||Filled under Breads, Thanksgiving|
Why does pumpkin seem to make everything better? I’m in love with gingerbread, but Pumpkin Gingerbread? Holy cow! And this one adds crystallized ginger as a bonus boost of flavor. Both ginger and pumpkin are really good for you, so if you make the few little adjustments mentioned in the recipe, you actually have something you can eat *almost* guilt-free! (I recommend the portion-controlled muffin version.)
Gather up the ingredients, nothing unusual except maybe the crystallized ginger.
If you’ve never used crystallized ginger, it looks like this.
I pick it up at my local farmer’s market to get the best price, but it’s really simple to make your own. Here’s a great tutorial on the America’s Test Kitchen site.
The hardest part is mincing it because it’s so sticky. Just push on through it and you’ll end up with something like this (a bigger chop may be too much to bite into.)
I also like to use whole nutmeg. The flavor difference when you grate your own as you need it is incredible! I use my microplaner to grate it, but they also make graters specifically for nutmeg that actually store the rest of the nut for you.
Look how beautiful it is on the inside and it smells heavenly!
This is freshly grated nutmeg compared to ground nutmeg from a jar. You can find whole nutmeg in the spice aisle or at an Indian or Asian grocery. I pick mine up at the same international farmer’s market as the ginger. I typically use the same amount either way.
Now, there’s really no rhyme or reason to the order that this recipe adds ingredients once you pass the “cream the butter and sugar” part. It’s seems really random and defiant of everything you’re told about baking, but it works. You just have to take that leap of faith!
This is what it looks like right before you add the eggs. It reminds me of streusel topping.
I split this batch and made about 10 muffins and one large loaf of Pumpkin Gingerbread. Both varieties freeze and reheat well. It stays moist and delicious.
3/4 cup butter or vegetable shortening (coconut oil also works nicely)
1-1/4 cups brown sugar (I use brown sugar Splenda – scant 3/4 cup)
2-3/4 cups unbleached all-purpose flour (you may use 1-1/4 cups whole wheat flour and 2-1/2 cups all-purpose flour, if desired)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 – 1/2 cup crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
3 tablespoons molasses (you can substitute sorghum, but the flavor is much lighter than molasses)
one can or 15 ounces of pumpkin
Preheat your oven to 350 degrees Fahrenheit. Prepare your pans, either grease two loaf pans for loaves, or if you’re making muffins, grease 24 muffin cups or line them with cupcake liners.
In a large bowl beat together the butter and brown sugar until well blended.
Add flour, baking powder, baking soda, salt, spices, ginger and pecans (if you’re using them,) then mix well. The batter will get crumbly.
Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips (if you’re using them.)
Scoop the batter into the greased loaf pans or the muffin cups (fill in the cups about two thirds full.)
Place the muffins in the preheated oven for 18 to 20 minutes, or until they’re lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.
Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan.
Yields 24 muffins or two loaves.
Optional – this bread is pretty yummy on its own, but you can make it pop a little more by adding a quick orange glaze made from powdered sugar and a little orange juice (and maybe a bit of orange zest, if you have it on hand).
|October 1, 2015||Filled under Breads, Halloween, Thanksgiving|
Nothing screams Autumn more than pumpkin, but what do pumpkin and coconut scream when they get together? The combination of these two amazing flavors result in cool twist on pumpkin bread – and the secret ingredient – pudding mix- helps keep everything super moist. We’ve had this recipe in rotation at our house for several years and originally came from a wonderful friend at the office. The ladies I work with are phenomenal cooks and bakers, and they’re always more than happy to share their recipes.
This quick and easy bread is nothing more than mixing the wet and dry ingredients separately and then bringing everyone together in a big, happy bowl. This recipe make three loaves of bread, but can easily be doubled for freezing or gifting. You can also make mini-loaves (cut the cooking time in half) very easily.
The secret ingredient! Shhh…you won’t tell, will you?
So moist and yummy! I think you could make this all year round. It could be tropical, right? Maybe add a little crushed pineapple to the batter – Pina Colada Pumpkin Bread?
Coconut Pumpkin Bread
Yields 3 loaves.
2 cups canned pumpkin
2 cups sugar
1-1/4 cups canola oil
3 cups all-purpose flour
2 packages (3.4 ounces each) instant coconut pudding mix
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3 quarter cup chopped pecans
1/2 cup shredded coconut
In a large bowl, beat the eggs and pumpkin until smooth. Add sugar and oil, and mix well.
Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg. Add to the pumpkin mixture.
Stir in nuts. Transfer to three greased 8 inch x 4 inch x 2 inch loaf pans. Bake at 350 degrees Fahrenheit for 60 to 65 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan and to wire racks to cool completely.
|September 30, 2015||Filled under Breads, Thanksgiving|
I could probably eat pumpkin bread every single day. I wish we weren’t so hung up on only having it in the fall. What’s that about?
This yummy twist on pumpkin bread is amazing! Apples are a delicious companion to pumpkin. If you think about it, they hang out with the same friends…like cinnamon and nutmeg. It just makes sense to toss them into the pool with their buds!
This recipe is so simple. Mix the dry, mix the wet, mix them together. Easy, right?
Let’s start with the dry ingredients. I think all the spices in this bread are so beautiful and fragrant.
Next, whisk together the wet ingredients – water, eggs, oil and pumpkin – and incorporate it into the dry mixture. Don’t mix it too much. Just until it’s all combined and you don’t see any more flour. Then gently fold in the apples and nuts. We use walnuts most of the time, but I only had pecans on hand this time. They’re good, too!
Pour the batter into a prepared loaf pan and bake. Then, as if I have to actually say this out loud, do a quick quality control check of the batter (aka “lick the bowl”!)
While it bakes, your house will smell fabulous! You might find that people migrate to the kitchen and start milling around. They’ll act all casual, like they really have important business there, but it’s actually in anticipation of the bread. Test it for doneness with a toothpick – or with a broom straw like I did growing up – and let it cool.
Serve it up to your loiterers…you’ll be their favorite person of the day. They might even wash a dish for you! (No. Sorry. I know. I went too far.)
Enjoy your apple pumpkin bread!
Chunky Apple Pumpkin Bread
Yields 1 loaf or about 12 slices.
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
1/3 cup canola oil
1 cup peeled tart apples, chopped
3/4 cup chopped walnuts or pecans
In a large bowl, combine the dry ingredients – flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder, and cloves.
In another bowl, whisk the pumpkin, water, eggs and oil. Stir the mixture into the dry ingredients just until combined.
Fold in apples and nuts.
Pour into a greased 9 inch x 5 inch x 3 inch loaf pan. Bake at 325 degrees Fahrenheit for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool.