Now that the weather is cooler, it’s a great time to enjoy some hot cocoa! And for this time of year, why not add some pumpkin? I had read that pumpkin is a good source of fiber and melts right into your hot cocoa! So I experimented a little and came up with two different ways to make it. Both have cinnamon to give it a nice autumn spice, and the second version has some other spices added in too!
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Ever since the weather has gotten cooler, I’ve been in this “pumpkin bread-baking” mood. I had recently baked up a Pumpkin-Pecan Bread, which is really good, and I thought I’d try making one that was more about brown sugar-and-cinnamon, since those are such great fall flavors! And that’s how this Brown Sugar-Cinnamon Pumpkin Bread came to be!
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I first made this Creamy Pumpkin Soup on a chilly, rainy day a few autumns ago and it was just what I needed to warm up! Not only that, but it felt great to enjoy a creamy soup that was healthy, too. So often, creamy soups are made with high-fat ingredients, but this soup has lots of healthy things in it, as you can see in the recipe below. The recipe is from a cookbook that I had previously reviewed called The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman. This Creamy Pumpkin Soup seemed like the perfect recipe to try, since the days were getting colder.
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When the days start getting slightly cooler and a little shorter, you know that pumpkin bread season is here—a much-anticipated time for pumpkin-lovers everywhere! I’ve made this Pumpkin-Pecan Bread for a long time and it’s a simple, delicious recipe you can enjoy throughout the fall and winter seasons. If you prefer not to have pecans in your pumpkin bread, just leave them out, or add in some raisins or dried cranberries instead!
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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.
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.
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.
NancyC 