Tag Archives: Fall

The Not Too Sweet Pumpkin Bread

Happy Friday!

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 ūüôā

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.

Fall Pumpkin Bread

Ingredients

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

Directions

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.

Pumpkin Bread Steps

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.

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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!

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Pumpkin Mini Pies

So I might have gone a little pumpkin crazy this weekend. The Pumpkin Muddy Buddies I made for a specific little project that I’m going to hold off on telling you about until a little later, but these Pumpkin Mini Pies were really just because I’ve gone a little pumpkin nuts. Seriously. And in my fridge I have another half a can of pumpkin puree that will need to be used in the near future…it’s an endless cycle.

These ended up being a perfect little¬† dessert to cap off a meal.¬† They are small and satisfying. Making pies have always scared me a bit and I blame Mama C for that. Completely. Dont’ get me wrong, Mama C makes the world’s best pies. But when I was growing up, all I heard about around the holidays was how hard pies were to make. It’s so easy to mess up a pie crust. She even taught my aunts how to make pies. Simply reinforcing the fact that they shouldn’t be messed with.

So these are my,”Testing the Water with a toe” Pies. Mini Pies with pre-made pie crust. Haha.

Ingredients:

2 9-inch Pie Crusts 1/4 Cup Pumpkin Puree
1/4 Cup Marscapone Cheese 1/4 Teaspoon Pumpkin Spice
1/8 Teaspoon Nutmeg 1 Egg

Directions:

1. Mix up the pumpkin puree, marscapone cheese, pumpkin spice and nutmeg.

2. Roll out the pie crusts and use a cookie cutter to cut leaf, ghost, pumpkin or any other shapes. You will need pairs of each so make sure you cut out at least 2 of each. Also, the larger the center the better. If you have arms, legs or leaf  stems that stick out, they will be harder to fill up. Cover the piece of pie crust with the pumpkin mix.

3. Top with the matching half and lightly press around the edges. Then take a fork and seal the edges.

4. Mix your egg with 1 Tablespoon of water and brush it over your pie. Top with a sprinkle of cinnamon and sugar. Bake at 375 for 15 minutes until browned.

And DONE! They are really quite easy to make. It was about 15 minutes of prep time and 15 in the oven. Not bad for these little delectables. They are really delicious and I’m loving the pumpkin filling. As I was mixing it up, I was thinking about how great it would be as a dip as well. You could definitely use this mix as a holiday dip for some pretzels.

 

Do not worry though, the pumpkin frenzy¬†is not even close to over. We have¬†of a month left of this fantastic little yumster. I’m trying to figure out if pumpkin is acceptable at Christmas??

Anyways, yesterday was also a fun little day for 2 reasons. First: I officially signed up for Tina’s Best Body Bootcamp! I’m so excited to give it a try! You pay 25 dollars and Tina sends you workouts for almost 2 months. I have heard great things about it and can’t wait to give it a go.

Second: I sent out my first Foodie Pen Pal package! Foodie Pen Pal is also something that everyone can participate it. It is organized by another blogger and when you sign up, you are assigned a pen pal each month. She gives you your match on the 5th and you need to ship out your food pressents to your pen pal by the 15th. FUN! In return, another pen pal will be sending you a gift!

As I said, anyone can participate. It’s just something fun to give a try!

Have you ever participated in something online?? A workout? A diet program?? A recipe group??