Driving through the countryside in out small slice of Michigan, you can't help but notice the fields full of autumnal color in every shade of orange imaginable. Pumpkins are everywhere! I purchased 12 pie pumpkins (they have to last through December!) on the side of the road last week!
If you haven't tried my Pumpkin Fondue from last year, here is the link, it is SO fantastic and looks outstanding! It's a great dish to share!
This week I made some lovely pumpkin bread and muffins from the same recipe. I picked up these super sweet paper cups for a coffeehouse touch!
I am slicing the bread into thick 1 1/2 inch slabs and individually wrapping them for the freezer. This gives me the opportunity to just bring out a slice at a time for breakfast or dessert. I LOVE to whip a bit of mascarpone cheese (Italian triple creme) with a sprinkle of sugar and cinnamon to dollop on a slice of this quick bread!
This is an old standby recipe for me. I don't remember where it came from some 20+ years ago. I love that it's a big batch, easily making 12 generous cupcakes and a 9X5 loaf pan, or 2 loaf pans. These also taste fantastic when you add chopped nuts, dried cranberries or chocolate!
3 cups sugar
1 cup vegetable oil
1 can pumpkin puree (15 ounces)
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon each: ground cinnamon, nutmeg, allspice
2/3 cup water
Preheat oven to 350 degrees.
In a large mixing bowl combine sugar, oil and eggs. Beat until combined and smooth. Add pumpkin and all dry ingredients and beat to combine about 1 minute. Add water and any additions like nuts or chocolate and stir to combine.
Pour batter into lined or greased pans. Bake loaf pans for 50-60 minutes, cupcakes for 35-40 minutes depending upon fullness.