Wednesday, October 16, 2013

Pumpkin Ginger Bread

I found this festive recipe on Pinterest (of course). I was craving something sweet for breakfast and this was the perfect thing. It made my apartment smell amazing and the bread went great with a hot cup of coffee this morning!
Here's what you need:
1-1/2 C sugar
1/2 C vegetable oil
2 eggs
1/3 C water
1/2 15 oz can pumpkin puree
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1-3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder

Here's what you do:
1. Preheat oven to 350 degrees F. Lightly grease a 9 x 5 inch loaf pan. I used a smaller pan and had to make a few muffins with the excess batter. 
2. In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove.
3. In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend until all the ingredients are mixed. 
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

My roommate even described this as the best thing I've ever made!

Saturday, October 5, 2013

Pumpkin Granola

HAPPY OCTOBER!! I love October. From the leaves turning colors to the pumpkin spice lattes, plus with the weather is finally cooling off... there's so much to love. If you're looking for some quick festive treats check out these goodies from Williams & Sonoma. The muffins and pumpkin butter are divine.

A good friend of mine made some pumpkin granola the other day. She sent me home with a bag and I finished it on the drive home from her house! Whoops. I had her send me the recipe so I could share it with all of you! It would be good on some yogurt, with some fruit, or even in a bowl with some milk poured on top.

Here's what you need:
1/4 C uncooked quinoa, rinsed well and pat dry with a paper towel
1.5 C rolled oats
1/4 C ground flaxseeds
1/4 C pepitas
1/4 C chopped pecans
1/2 C dried cranberries
1/4 C real maple syrup (or honey)
1/4 C pumpkin puree
1 tsp oil (coconut or canola)
1 tsp pumpkin spice (or more to taste)
1/4 tsp cinnamon
Pinch kosher salt
1/4 tsp vanilla extract

Here's what you do:
1. Preheat the oven to 325 degrees F.
2. Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven for 10 minutes and stir once.
3. Remove the oats from the oven, pour the toasted oats into the medium bowl and add the ground flaxseeds, pepitas, pecans, and dried fruit.
4. Reduce the oven to 300 degrees F.
5. In a second bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla.
6. Pour over oats and stir together with a spatula.
7. Spread back onto baking sheet and bake an additional 20 minutes, or until golden.

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