Tag Archives: pumpkin puree

Cranberry Pumpkin Bread and Mini Loaves

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I hadn’t made anything with fresh cranberries yet this year, so I decided it was time to do something about that! Plus, I still needed to make more mini-loaves for holiday giving. My Chocolate Chip Pumpkin Bread turned out well, so I decided to try making some pumpkin bread with fresh cranberries added in–it sounded like a great combination for the holidays! These loaves baked up so nicely, with rounded tops and a dense, moist texture. The fresh cranberries add to the moistness and flavor.

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This recipe will make one 9 x 5″ loaf or three 5 x 3″ mini loaves…or double the recipe and make a large loaf for you and your family and 3 mini loaves for giving away! If you do double the recipe, make sure you use an extra-large bowl for easier mixing.

CRANBERRY PUMPKIN BREAD AND MINI LOAVES by NancyC

Makes one (9 x 5″) loaf or three (5 x 3″) mini loaves

  • 1 3/4 cups all-purpose unbleached flour
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup light olive oil (or non-GMO canola oil)
  • 2 large eggs
  • 1 1/4 cups coarsely chopped fresh cranberries

Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or three 5 x 3″ mini loaf pans; set aside.

In large bowl, blend the flour, granulated sugar, and brown sugar together; then add the spices, baking soda, baking powder, and salt, blending everything well.

In medium bowl, blend the pumpkin puree, light olive oil, and eggs, mixing well. Add this mixture to dry ingredients in large bowl, blending well (batter will be thick). Fold in the chopped cranberries, stirring until evenly distributed in batter.

Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.

For 9 x 5″ loaf: Bake at 350˚F for 55 minutes or until toothpick inserted in center comes out clean.

For 3 mini loaves: Bake at 350˚F for 35 minutes, or until toothpick inserted in centers comes out clean.

Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.

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If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special! For inspiration, see these wrapped mini loaves here.

I still have more holiday baking I need to do–wish I had more time! Are you getting all the baking done you want to this season?

Linked to Inspire Me Monday at Create with Joy and Inspiration Monday at Your Homebased Mom.

Chocolate Chip Pumpkin Bread and Mini Loaves

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I’ve been wanting to make pumpkin bread with chocolate chips in it for quite some time and I thought while I was at it, I’d make some mini-loaves too. Mini-loaves make great food gifts for the holidays, and just about everyone I know loves pumpkin bread and chocolate chips. So you can’t go wrong when you put them together! This Chocolate Chip Pumpkin Bread is so good and moist, with lots of chocolate chips in every bite, so if you’re a chocolate lover you won’t be disappointed! Be sure to use the mini semi-sweet chocolate chips–they work really well in this recipe. It makes either one large 9 x 5″ loaf or three 5 x 3″ mini loaves–or you can double the recipe and make both sizes–that way you can keep one for your family and give the rest as gifts–a win-win for everyone! 🙂 Use an extra-large bowl for mixing if you do decide to make a double batch!

CHOCOLATE CHIP PUMPKIN BREAD AND MINI LOAVES by NancyC

Makes one 9 x 5″ loaf or three (5 x 3″) mini loaves

  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1 cup mini semi-sweet chocolate chips

Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or 3 mini loaf pans; set aside.

In large bowl, combine flour, brown sugar, and granulated sugar, blending well; then add the spices, baking powder, baking soda, and salt, blending everything well.

In medium bowl, blend the pumpkin puree and softened butter, and then the eggs, mixing well. Add this mixture to the dry ingredients in large bowl, blending well. Fold in mini chocolate chips, stirring until evenly distributed in batter.

Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.

For 9 x 5″ loaf: Bake at 350˚F for 52 to 55 minutes or until toothpick inserted in center comes out clean.

For 3 mini loaves: Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in centers comes out clean.

Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.

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If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special–just like little mini-gifts! I always seem to have ribbon on hand and I also save pretty fabric ribbons from gifts I’ve received–these usually are the perfect size for tying around homemade loaves!

Do you make food gifts for the holidays? What do you like to make?

Linked to Inspire Me Monday at Create with Joy and Inspiration Monday at Your Homebased Mom.

Pumpkin Spice Granola

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After making a few pumpkin recipes that didn’t require much pumpkin, like the Pumpkin Pie Latte and the yummy Pumpkin Pie Magic Bars, I still had some pumpkin to use from the can. So I decided to continue with the Pumpkin theme and try using it in granola! This is a pretty basic recipe as granolas go, with oats, hulled pumpkin seeds (pepitas), chopped pecans, and dried cranberries. And it’s spiced up cinnamon, nutmeg, and pumpkin pie spice. You can also add in other things like coconut flakes or sunflower seeds if you like. The hulled pumpkin seeds I used were already roasted and lightly salted, which worked really well in this granola. If you use raw hulled pumpkin seeds, you may want to add an extra 1/4 teaspoon salt to the recipe.

These dry ingredients are coated with a pumpkin-maple-honey-brown sugar coating. With those yummy fall flavors, it’s a great granola to make this time of year! Note: this is a lightly-sweet granola, so if you like yours really sweet, you may want to add an extra Tablespoon or two of brown sugar.

PUMPKIN SPICE GRANOLA by NancyC

  • 4 cups old-fashioned rolled oats
  • 1 cup raw hulled pumpkin seeds (also called pepitas–you can use roasted and lightly salted pepitas, but add them to the mixture after it is done baking)
  • 1 cup coarsely chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup honey
  • 1/4 cup light olive oil (or coconut oil, melted)
  • 1/2 cup packed light or dark brown sugar
  • 1 cup dried cranberries

Preheat oven to 325˚F. Line a large 13 x 18″ rimmed baking sheet or two 10 x 15″ rimmed baking sheets with parchment paper; set aside.

In large bowl, mix the oats, pumpkin seeds, pecans, cinnamon, nutmeg, pumpkin pie spice, and salt together until combined; set aside.

In medium bowl, mix the pumpkin puree, maple syrup, honey, oil, and brown sugar until smooth and well blended. Pour over dry ingredients in large bowl and mix until everything is moistened and evenly coated.

Spread evenly onto lined baking sheet or sheets and bake at 325˚F 40 minutes total, stirring the granola after 20 minutes for even baking.

Remove from oven and let granola cool on baking sheets for 20 minutes (the granola will get crunchier as it cools). Transfer granola into a large bowl and stir in the dried cranberries.

Store in an airtight container at room temperature for up to 2 weeks.

Serve with yogurt, milk, or eat it plain as a healthy snack!

I really like making pumpkin flavored things this time of year! Have you made any unique pumpkin breakfast dishes this fall?

Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, and Thursday Favorite Things at Katherine’s Corner.

Pumpkin Pie Magic Bars

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DessertMashUpsHave you ever heard of a “Dessert Mash-Up”? If you haven’t, it’s simply a yummy creation of two different desserts combined into one! It’s also the name of a new cookbook that has recipes like Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Chocolate Cheesecake Sandwich Cookies, Snickers Cake Roll, Almond Joy Dip, and lots more. There’s also great color photos of the recipes that will make you want to start baking right away! Written by Dorothy Kern, author of the blog Crazy for Crust, the book has recipe sections for…

  • Breakfast
  • Candy
  • Cookies, Brownies, and Bars
  • Pie;
  • Cake and Cheesecake
  • Sweet Dips
  • Holiday Recipes.

There are so many yummy recipes I found in my review copy of Dessert Mash-Ups, it was hard to decide what to make! Since it’s autumn, I thought the Pumpkin Pie Magic Bars would be the perfect thing to try. I am a big fan of Magic Bars but never would have thought of adding a pumpkin pie flavor to them–what a great idea! The recipe in the book makes a 9 x 9″ pan of bars–I decided to double the recipe and make a 9 x 13″ pan instead. I had a feeling I would like these so much, I’d want a bigger batch! 🙂 The pumpkin flavor in these bars is pretty subtle–they have more of a gingery, caramel flavor combined with the creamy sweetness of the white chocolate chips in the middle. All-in-all, these are very rich and super yummy–just the thing for satisfying your autumn sweet tooth! 🙂

PUMPKIN PIE MAGIC BARS from Dessert Mash-Ups

Makes a 9 x 13″ pan (I doubled the original recipe; halve these amounts for a 9 x 9″ pan)

  • 48 to 50 gingersnap cookies
  • 4 Tablespoons granulated sugar
  • 10 Tablespoons (or 1 stick plus 2 Tablespoons) unsalted butter, melted
  • 2 cups (one 12-ounce package) white chocolate chips
  • 2 cups chopped pecans
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup toffee bits
  • 1/2 cup pumpkin puree
  • 1 cup fat-free sweetened condensed milk (or you can use a 14-ounce can, which is a little more than 1 cup)
  • 1 teaspoon pumpkin pie spice

Preheat oven to 350˚F. Spray a 9 x 13″ pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

Grind the gingersnaps to a fine crumb in a food processor; you should have about 3 cups of crumbs. Place cookie crumbs in a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.

Sprinkle the white chocolate chips, pecans, coconut, and toffee bits over the top of the crust.

Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars. The mixture will just barely cover; use a spatula to carefully spread it to the edges.

Bake for 29 to 35 minutes, until the edges have started to brown. Cool completely before cutting. Store in an airtight container in the refrigerator for up to 4 days.

Tip: Different brands of sweetened condensed milk come in different thicknesses. If it’s too thick to be pourable, you can transfer it to a microwave-safe bowl and heat it on high for 10 to 20 seconds until it becomes a little thinner.

These bars are definitely a treat–the sweetened condensed milk and the toffee bits combine to make a yummy caramel-like topping that really tastes great with the gingery crust! I think I’m going to have to try more of these dessert mash-up ideas–have you made any yourself?

Linked to Inspire Me Monday at Create with Joy and Thursday Favorite Things at Katherine’s Corner.