This chilly fall morning started with Brent and I jumping up and running to Cumberland Farms for our FREE COFFEE FRIDAY! Normally I run in to grab some water, gatorade, energy bars or every once in a while some ice cream. If I want coffee, it’s Dunkies or Starbucks for this girl. But who can deny a free coffee?? So, head to Cumberland Farms this morning for your free coffee :-)
Anyways, this past weekend Brent and I headed to Nashville to hang out with some friends and just see the city. It just may be my favorite city I have ever been to. We had a SUPER early flight back to Boston and we were back home by 2. Which gave us just enough time to prepare for some people coming over for the Patriots game. While Brent headed to the game with them, I decided to make some pumpkin bread and sweet potato biscuits for breakfast the next morning. It was an easy way to have something for everyone to eat without making much of a fuss.
|1 Can Pumpkin Puree||2 Eggs|
|1/2 Cup Canola Oil||1 Teaspoon Vanilla Extract|
|1/2 Cup Light Brown Sugar||2 1/4 Cup Flour|
|1/2 Cup Water||3/4 Cup Sugar|
|2 Teaspoons Baking Powder||1.2 Teaspoon Salt|
|1 1/2 Teaspoon Pumpkin Pie Spice|
1. Preheat the oven to 350 degrees. In a mixer, whisk the pumpkin puree, canola oil, light brown sugar, water, eggs, and vanilla.
2. In a separate bowl, stir the flour, sugar, baking powder, pumpkin pie spice, and salt.
3. Add the dry mix to the wet and stir until well blended. Pour the batter into a greased bread pan. Bake for 60-70 minutes or until a tooth pick comes out clean.
The bread is definitely not sweet and has a strong natural pumpkin flavor, which I love. It allows the pumpkin puree to take over the bread, as opposed to sweetness and spices. It was delicious.
I also made, or attempted to make, sweet potato biscuits. I had gotten this cute mix in a mason jar from a wedding that Brent and I were in a little while ago. I think my definition of a large sweet potato was VERY different than their idea of large. Because my biscuits turned out to be more like a moist cake texture. I don’t think I have ever made anything quite like this before.
It was definitely delicious and I can see how the biscuit version of this would be irresistible.
This weekend I’m working on some fall inspired coffees that you can make at home. I love making “fancy” coffees on the weekend and have some ideas on pumpkin spice coffees.
What do you make when you have several people over for breakfast??
The bread was definitely a win. It made breakfast super easy, especially when we all got up at 5AM for work!