Pumpkin Part One – Pumpkin Cornbread

One of the first pumpkin recipes I tried this fall was pumpkin cornbread. I had a big pot of Sweet Potato Chili on the stove and it sounded like the perfect side dish for it. I thought it was a little strange the recipe used olive oil (which later I decided was a mistake), but the recipe also had fantastic fall ingredients like molasses, pumpkin, and cinnamon.

This cornbread did not turn out as sweet as I hoped it would. I ended up serving it with honey and butter to try to sweeten it up a bit. I think I would try to re-make this with vegetable oil and upping the sugar. Maybe even drizzling honey on the bread when it is still hot from the oven.

I thought the recipe was a bit of a disappointment, but I think it would be worth experimenting with another try.

Here’s the recipe:

Pumpkin Cornbread (Found on Sweet Pea’s Kitchen)

Ingredients:

IMG_03101 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses
Directions:

Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
IMG_0311 In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Recipe Note:
This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes

IMG_0312Since I bought about 5 cans of pumpkin to bake with the fall deliciousness continued after this one… next up was Pumpkin Molasses Cheesecake Cookies

Lazy Saturday Calls for Pumpkin Bread

My lazy Saturday called for some pumpkin bread. Actually my being so lazy called for me to do something sort of productive and baking satisfied that need. This recipe is pretty straight-forward… if you can measure, dump, and stir you can pretty much make this pumpkin bread. pumpkin bread start

It does seem like it has a lot of ingredients, calls for two kinds of flour, two kinds of sugar, several spices, plus eggs, greek yogurt and oil. I happened to have everything on hand, with exception of the greek yogurt, which I bought specifically to make this bread. I’m gonna be honest, unless it is baked in something I think greek yogurt is pretty disgusting. I almost gagged when I opened the container and splashed some of the yogurt juice onto myself. However, once it is in the bread I can appreciate its value. pumpkin bread batter

I found this recipe on Pinterest (see some people do use the stuff they find during endless hours of pinning) and of all places it can be found on some website called Baby Center. Kinda weird it was on some baby-related website, but trust me you don’t need to have a baby or be thinking about babies to enjoy this one.

Pumpkin Bread

Ingredients:

2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container plain greek yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (optional)

Instructions:

Preheat oven to 350 degrees.

Combine flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder in a medium-sized bowl.

In a separate mixing bowl combine both brown and white sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and stir until combined. Next, stir in the chocolate chips.  Then divide the batter between into two 9×5 loaf pans (sprayed with non-stick spray) and sprinkle a few extra chocolate chips on top.  Bake around 50  minutes or until lightly browned.before the oven

I used my mini-loaf pan, because every time I make a regular loaf of this type of bread it seems like it takes forever to bake and still ends up a little gooey in the middle. The little breads ended up taking just as long as the recipe calls to bake the regular loaves, but they seem to be baked perfectly all the way through.

I also decided to line my pans with parchment because that pan is kind of a pain in the ass to clean and I thought that might eliminate some of the scrub time. It seemed to work, and did make it easier to pull the bread out of the pan to cool.

Also the recipe calls for chocolate chips as optional, but let’s be serious, when baking something like this chocolate chips are never optional. pumpkin breadsSo there you have it folks. I do recommend slicing off a piece while it’s still warm from the oven, and it’ll be hard to resist doing so since your kitchen will smell so fantastic.

Hopefully I’ll have something else to share soon enough that was made from scratch and sarcasm! 🙂