Tag Archives: pumpkin

The Best Pumpkin Bread. Ever.

I love, love, love pumpkin bread! Nothing says “fall” more than those warm, spicy flavors. Luckily, my husband and daughter share my love. In fact, after I make this bread for the first time each fall, Olivia asks for it at least once a week. The best part is, the recipe makes three full-sized loaves or, in my case, one full-sized loaf and 4 mini loaves. We usually eat one of the mini loaves right away and then tightly wrap the rest and freeze them. I take out a loaf the day before we plan to eat it and let it thaw in the refrigerator overnight.

This is the best pumpkin bread I’ve tried—moist, cakey, dense (but not too dense), with a nice crust. Simply put, it’s delicious!

Pumpkin Bread

Pumpkin Bread

1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 ½ tsp ground cinnamon
1 ¼ tsp ground nutmeg

1. Preheat oven to 350°. Grease and flour three 7×3-inch loaf pans or one 7×3-inch loaf pan and 4 mini loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Adapted slightly from allrecipes.com Downeast Maine Pumpkin Bread

Pumpkin Soup

If you live on the East Coast, you are likely trapped in your house today, and your Halloween pumpkins are probably getting pummeled by Hurricane Sandy. . . so why not turn them into some cozy, delicious pumpkin soup (if you have power, that is)? If you’re lucky enough to not be in the path of the storm, well, make this soup anyway because it’s just that good.

I have experimented with several recipes for pumpkin soup in the past, but they all turned out too sweet or too bland or too creamy. With this recipe, however, I have hit the jackpot. It is the perfect balance of savory and sweet with a little fall spice and just a hint of cream. I served this soup with a cheddar and apple grilled cheese sandwich, which was the perfect complement!

Pumpkin Soup

2 whole pie pumpkins (I roasted 3 to make pumpkin bread at the same time, hence the picture)
1 tbsp olive oil
2 tbsp butter
1 medium onion, finely chopped
2 tsp thyme
5 ½ cups chicken stock
¼ tsp nutmeg
¼ tsp cinnamon
½ cup heavy cream
Salt and pepper

1. Preheat oven to 325°.  Place your pumpkins, whole and uncut, on a cookie sheet and roast them for about 45 minutes or until they are soft. Allow the pumpkins to cool before cutting them, removing the seeds, and scooping out the flesh.

2. Using a food processor, pulse the pumpkin until it’s smooth. If you don’t have a food processor, you can use a regular blender, an immersion blender (after you’ve added the chicken stock in step 4), or a manual masher instead.

3. Heat a dutch oven or stock pot over medium high heat. Add the olive oil, butter, and onion and sauté until the onion is translucent and soft. Season with salt, pepper, and thyme.

4. Whisk in chicken stock and allow to simmer for a few minutes. Slowly add in the pumpkin and stir to blend well.

5. Cook the soup for 15 minutes to allow it to thicken, and then add the nutmeg, cinnamon, and heavy cream.

6. Serve immediately or reduce heat to low to keep warm until you’re ready to eat.


How to Make Pumpkin Spice Pancakes the Busy Mom Way

When it comes to pancakes, I am all about using the box mix. I have made pancakes from scratch before, and I really don’t taste much of a difference. All pancake mixes, however, are not created equal. After some tasty trial and error, we have found a winner:  the Krusteaz Low Fat Oat Bran pancake mix is our go-to for fluffy, healthy(er) pancakes with a hint of cinnamon. Plus, they make a great base for these yummy pumpkin spice pancakes.

Pumpkin Spice Pancakes
8 pancakes 

2 cups pancake mix {or make your own batter, whatever floats your boat}
1 1/3 cups water
3/4 cup 100% pure pumpkin purée
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg

1. In a large bowl, mix together the pancake mix and water using a wire whisk (batter will be a bit lumpy).

2. Slowly stir in the pumpkin, and then add the remaining ingredients.

3. Allow the batter to sit for 10-15 minutes to thicken up.

4. Heat your skillet to medium/medium-high heat. Spray the surface with nonstick cooking spray, and ladle on about 1/4 of batter for each pancake.

5. Once you start to see lots of bubbles in the batter, flip the pancake and cook the other side.
If you really want to get fancy, you can soften your butter and mix in a little maple syrup or honey for a sweet butter to top your pancakes. You can also sprinkle on candied pecans or add a dollop of fresh whipped cream.

Top 5 Fall Pumpkin Treats

I scoured Pinterest to bring you my top 5 favorite fall pumpkin treats. And despite the fact that I just ate AND a cookie, my mouth is watering as I am looking through these images! While it’s hard to pick an ultimate favorite, I have to say that the pumpkin spice latte cupcakes are to. die. for. Seriously, you need to make them. {And to my coworker Steph, who made them for my birthday last year, just a friendly reminder that my birthday is in two weeks. Just sayin’.}

So without further ado, let’s bring on the pumpkin-y goodness!

Browned Butter Pumpkin Spice Rice Krispie Treats
From Cookies & Cups
















Pumpkin Cream Cheese Truffles
From Erin’s Food Files
















Snickerdoodle Pumpkin Ice Cream Sandwiches
From Pennies on a Platter















Petite Pumpkin Spice Donuts
From Blue-Eyed Bakers 



















Pumpkin Spice Latte Cupcakes
From Annie’s Eats