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Pumpkin Bread

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pumpkin bread

I have been attempting to start this post for pumpkin bread the entire month of October, but it just didn’t happen.  Our laptop computer keyboard is currently out of commission for the letters r, f, v, and the number 4 (and also the hyphen key, but that’s a bit more manageable.)  You never realize how often the letter r comes up in the English language!  It definitely makes writing posts more challenging.  Here’s hoping Santa brings me a new laptop this Christmas.

Even though Halloween is now in the past, it’s never too late for pumpkin recipes in my opinion.  I came across this recipe for pumpkin bread on Pinterest and the pin claimed it was Starbucks’ recipe for pumpkin bread.  I don’t know if that’s true, but I think it tastes pretty close!

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Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • cooking spray
  • 1 and ½ cups all purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ⅔ cup sugar
  • ⅔ cup brown sugar
  • ¼ cup milk
  • 3 egg whites
  • 1 cup canned pumpkin
Instructions
  1. Preheat oven to 350 Fahrenheit. Grease a glass loaf pan with cooking spray and set aside.
  2. Whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg in a medium-sized bowl.
  3. Then, mix the sugar, brown sugar, milk, egg whites, and pumpkin together in a large bowl. Stir ingredients together until fully mixed.
  4. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  5. Pour into loaf pan and bake for 65 minutes or until center is set. Allow to cool on a wire rack.

Source: Slightly adapted from The First Year Blog

If you are like us and can’t get enough pumpkin recipes this fall, here are a few more from the 2 Sisters 2 Cities archives:

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Turkey, White Bean, and Pumpkin Chili

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Turkey, White Bean, and Pumpkin Chili recipe

I was once again a test cook for the Once a Month Mom freezer cooking site for November’s diet menu.  The menu is accessible to anyone, but you have to sign up for a membership for access to the grocery lists and customized recipe cards.  I really enjoyed making a number of new things that I would not necessarily think to make on my own.  Some of the menu items we have really liked in our house are the French Dip sandwiches, the Buffalo Quinoa bites, and the English Muffin Breakfast Pizzas.  My favorite menu item however was the Turkey, White Bean, and Pumpkin Chili!

Turkey White Bean and Pumpkin Chili

The best part about the chili (besides it deliciousness) was how easy it was to prepare.  I sautéed the turkey, onions, and garlic beforehand and then just threw everything in the crockpot.  We ended up going on a family hike that day and it was wonderful to come home to dinner ready to be served.  Don’t tell your picky eaters that there is pumpkin in it- they will never know the difference!  The leftovers are very easy to freeze and be reheated whenever you need another easy meal again.

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Turkey, White Bean, and Pumpkin Chili
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • -Cooking spray
  • -2 pounds ground turkey
  • ½ tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 2 (15 oz cans) of white northern, rinsed and drained
  • 15 oz can pumpkin puree (not to be confused with pumpkin pie filling)
  • 4.5 oz canned chopped green chiles
  • 2 cups chicken broth
  • low-fat sour cream or plain Greek yogurt for topping (optional)
  • toasted sunflower seeds or pepitas (pumpkin seeds) for topping (optional)
  • salt and pepper
Instructions
  1. In a large skillet, cook the ground turkey until browned and no pink spots remain. Add turkey to slow cooker once cooked through. Return pan to the stovetop and sauté onion and garlic for 3-4 minutes. Add cumin and saute for another 30 seconds. Add onion, garlic, and cumin mixture to the crockpot. Add chili powder, bay leaves, oregano, beans, pumpkin puree, chiles, salt and pepper (to taste) and chicken broth to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
  2. Remove bay leaves before serving. Serve with sour cream or Greek yogurt and toasted sunflower seeds or pepitas.

Source: Slightly adapted from A Blog About Food and Skinnytaste

Do you have a favorite chili recipe to warm up to on a cool fall day?

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