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Pumpkin Spice Bread

Pumpkin Spice Bread

There is absolutely no way around it.  Fall is just not fall without pumpkin bread.

I have seen so many pumpkin bread recipes recently, and I really wasn’t sure which one to try first.  Should I choose one with chocolate chips?  What about the one with the glaze on top?  I was having a lot of trouble deciding, so I asked Craig what he thought.  He of course liked the idea of pumpkin bread that had chocolate chips and glaze, but then we thought about the fact that there are only two people living in this condo.  It takes us some time to work our way through a loaf or two of bread.  So, we decided that this time I should choose a more classic pumpkin bread recipe so that it could work for breakfast, snack-time, dessert, or really whenever, instead of being strictly a dessert bread.  It’s not that Craig and I are opposed to having desserts for breakfast or snacks, because there have been many mornings of brownies for breakfast in the McKinney Condo. 😉  However, since I was going to be making two loaves, I figured I would make something that left more options open for how we want to eat it.  We can mix it up with butter/margarine or cream cheese (not for Craig, though) or just have it plain or whatever.  It’s just more versatile, so we can eat the bread up faster and not let any of it go to waste.  Plus, by choosing a classic pumpkin bread recipe, I could try to deceive myself into thinking that I was actually being healthier.  Our bathroom scale has unfortunately had absolutely no problem informing me that this bread is not exactly a super-food, although it does taste very super!  Craig described it as having the taste of pumpkin pie, but in bread form, and I think he’s pretty spot-on with that.  It’s like all the happiest thoughts and feelings associated with autumn jumped into a loaf of bread so that I could enjoy a fall-themed party in my mouth, complete with party hats, streamers, and confetti. 🙂

Pumpkin Spice Bread

Source: Hostess (With the Mostess)

Ingredients:

  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable/canola oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 3/4 tsp ground cloves

Directions:

Heat oven to 350.  In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil, and eggs.  Beat until well mixed.  Mix the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves together in a separate bowl.  Stir until well combined.  Slowly add the dry ingredient mixture to the pumpkin mixture, beating until smooth.  Grease two 9x5in bread pans and dust with flour.  Evenly divide the batter between the pans.  Bake for 60-70 minutes or until toothpick inserted all the way to the middle comes out clean.  Let the bread loaves sit for 10 or so minutes before moving them to a cooling rack (unless you are like me, because I burnt my fingers in the midst of my determination to taste the heavenly smelling bread right away…it was worth it).  Serve plain, with butter, or with cream cheese.

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Streusel Centered Apple Bread

Streusel Centered Apple Bread

I was awakened by a chill that ran over my body.  Cool, crisp air filled in the space around me.  This is glorious I thought as I pulled the covers just a little tighter around my body, and yet made sure to take in the feel of Autumn’s first breath on my face.  True, it was a chill that had run over my body, but it had somehow warmed me from the inside.  After all, this wasn’t just any chill.  It was a chill from the first day of fall.  I rolled over to snuggle up against Craig, and I relished the fact that the air around me was making my nose a little bit cold.  It was refreshing.  I drifted back to sleep as beautiful leaves, cozy sweaters, and hot chocolate all frolicked together through my mind.  Mmmm…the first day of autumn, and, wow, does it feel like it!

Well, I wish I could tell you that my little anecdote above is true, but it is sadly not.  While autumn officially began at 10:59am on September 22 this year, I live in Charleston, SC, so the first “official” day of autumn for me consisted of a high around 88 and a heat index in the 90s.  While I have grown to love Charleston, I do feel that it has a tendency to rob me of my favorite season, and I am not really a fan of this.

I’m not saying that I did not enjoy my first day of fall.  My cousin and uncle were actually visiting that day, so I spent the day showing Sarah around Charleston, and Craig spent the day checking out the USS Yorktown Aircraft Carrier with my uncle.  We met back up at home to watch the South Carolina Gamecocks game on t.v. and to relax.  So, yes, the first day of fall was definitely an enjoyable day.  It was just a hot, anti-fall-esque enjoyable day.

We thankfully had a “cool front” this past Monday and Tuesday, with the highs only reaching the low-to-mid 80s, and I was inspired to begin my first round of autumn baking.  To kick off this season, I made an apple bread that has a streusel “topping” in the middle.  I found this recipe from a blog called You Made That?, and it’s actually an adapted/slightly altered version of a Pampered Chef recipe.  The smell was tantalizing as my bread baked in the oven, but the satisfying taste of warm streusel centered apple bread proved to be well worth the wait.

Ingredients:

Bread

  • 1 cup melted butter
    • I used Fleischmann’s Unsalted Margarine
  • 2 cups sugar
  • 4 eggs
  • 3 Tbsp lemon juice
  • 1 Tbsp vanilla
  • 4 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 medium Granny Smith apples, peeled

Streusel

  • 6 Tbsp flour
  • 3 Tbsp butter
    • Again, I used Fleischmann’s Unsalted Margarine
  • 6 Tbsp sugar
  • 2 tsp cinnamon

Directions

  1. Core and chop up the apples, then set them aside.
  2. In a large bowl, cream together the butter, sugar, eggs, lemon juice, and vanilla.  Add the dry ingredient to the wet ingredients and mix them together.
  3. Add the apple pieces to the batter, and stir it together.
    • This is kind of thick batter, so make sure to take you spatula and really bring the batter from the bottom to the top, so you can make sure the apples get mixed in well and somewhat evenly.
  4. Make the streusel by combining all the streusel ingredients and stirring well.
    • The streusel will be a medium or dark brown and starting to clump together.  Make sure you don’t stop stirring it too early.
  5. Spray two bread pans (I used a 4 1/2 x 8 1/2in pan and a 5 x 9in pan) with nonstick cooking spray, and scoop out some of the bread batter into the pans.  Crumble half of the streusel topping over each bread pan with your fingers.  Scoop the rest of the batter into the two pans, trying to keep the portions somewhat even.
  6. Bake at 325 for 70-80 minutes or until a knife inserted into the bread comes out clean.

Happy Autumn, everyone!

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