Saturday, October 12, 2013

Pumpkin Recipes, from Before the Lil' Pumpkin Arrived

Back before the new little man arrived, I was on a baking kick. And being as fall had begun (even if we had some 85˚ days), pumpkin was on my mind. So, pumpkin bread it was. And you should be able to guess how good it was, considering that the loaf was half gone before I was able to get a picture of it!

Pumpkin Bread
Real Simple, October 2013

1/2 c. canola oil, plus more for pan
1 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/2 tsp. fine salt
1/4 tsp. baking soda
1 c. pure pumpkin puree
3/4 c. granulated sugar
1/4 c. packed light brown sugar
1 large egg
1 tsp. pure vanilla extract

Heat oven to 350˚. Lightly oil loaf pan. Whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not over mix). Pour into loaf pan; bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in pan for 15 minutes, then transfer to a wire rack to finish cooling.

If you want, you can make an icing to drizzle on the top by combining the following:
3/4 c. confectioners' sugar
2 Tbsp. sour cream
1/4 tsp. fresh lemon juice
(I skipped the icing but I'm sure it would be really tasty without being as heavy as a cream cheese icing.)

Now that you've got that can of pumpkin open, try this out.

Pumpkin Baked Oatmeal
(My own reworking of a recipe!)

Remainder of can of pumpkin after making recipe above (about 3/4 c. – this replaces the 1/2 c. oil in the original recipe)
2 beaten eggs
1 c. sugar
3 c. oatmeal (1 c. quick oats, 2 c. rolled oats)
2 heaping tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
1 tsp. pumpkin pie spice (or more if you want more flavor)

Combine all ingredients and bake in a greased glass baking dish for 25 to 30 minutes at 350˚. Serve any way you like – I like it warm with some milk poured over it but it can be eaten cold as is.

Happy fall!

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