Pumpkin Bread

Pumpkin season is by far one of my most favorite. I love it all. Pumpkin Latte’s, pumpkin candles and of course pumpkin baking!

This recipe was found while catching up on reading one of my favorite food blogs…the name of it you ask….I can’t freakin remember! I seriously spend a few hours a week going from blog to blog and sometimes finding new blogs by one’s they’ve linked in their posts. That’s what happened here AND I can’t remember which blog was the one who brought it to my attention…womp, womp.

Anyways, credit from the original poster is obviously most important and so without further adieu…


Pumpkin Bread

(adapted from Yammie’s Noshery)

  • 1 cup pumpkin puree (organic canned OR the wonderful homemade version here)
  • 2 eggs
  • 1/2 cup olive oil
  • 1 teaspoon vanilla (vanilla bean paste is GREAT!)
  • 1 cup brown sugar
  • 1 cup all-purpose flour (or a gluten free flour mix – I made it with both and they were equally wonderful)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 pumpkin pie spice
  • White chocolate chips

Preheat oven to 350 degrees.

Start by whisking together pumpkin puree, eggs, olive oil and vanilla. Add in brown sugar. Mix well.

Next (and I know this isn’t the proper way but sometimes, I like to do things my way) pile the dry ingredients on top of the wet. This means, flour then salt, baking powder and all those yummy spices. I roughly mixed all the dry while it’s layered on the wet and then combo it all like one happy family.

Last but not least, add in the white chocolate chips. You can absolutely use dark chocolate but white and pumpkin just go so WELL together. Pour into a well oiled loaf dish.

Yammie says back for 45 minutes but I’ve had to leave my loaves in for about 55.

Wait till it’s cooled (or not), spread some butter atop (or not) and ENJOY!



Pumpkin Purée 

Each and every year as the holidays approach I start to brainstorm all the wonderful homemade dishes and baked goods I want to conquer. Then reality sets in and I only accomplish a fraction of my list…wah, wah.

Will that whole process is currently in full swing (brainstorming, pinning, making notes, pocketing recipes, etc.) and I decided to check “homemade pumpkin puree” off my list from circa 2011ish.

This has been a whirlwind of a year for us (buying a home, getting married and having busy work schedules) so this activity was a little spur of the moment as we had two pumpkins leftover from Halloween that we never got around to carving 😦

So here’s how it went down (I read a few articles from some of my fave chefs, mainly focusing on the Pioneer Woman’s guidelines).

  • Turn oven on bake to 350 degrees.
  • Disassemble the clean (I scrubbed the outside) pumpkins. Ryan had to do this one as I do not have the muscle to cut apart a rather large pumpkin. He basically cut the pumpkin into medium sized pieces so that they would fit nicely among a few baking dishes.
  • Separate the seeds from the guts (duh….love baked pumpkin seeds).
  • Clean each pumpkin piece thoroughly getting rid of all ooey gooey guts.
  • Place on foiled baking sheets (I was able to fit about 3 pieces of pumpkin on each).
  • Now it’s time to bake them – this is where using regular pumpkins and pie pumpkins is very different. The Pioneer Woman says to bake for 45 minutes but I had to bake these larger pieces for more than double. I think it took almost 2 hours for the pumpkin to become tender.
  • Okay, once the pumpkin is cooked and cooled, now it’s time to remove the skin and cut the pumpkin into smaller pieces so that they fit nicely into the food processor.
  • On to pureeing the pumpkin! I had just gotten a new Cuisinart food processor as a wedding gift that I was super stoked to use and then….it failed me. Just would not turn on. So I pulled out my $30 Walmart one and it worked like a charm.
  • The pureeing didn’t take as long as I expect but you want to make sure you keep processing it until it’s free of pumpkin chunks.
  • I then stored the puree in both plastic Ziploc bags and mason jars (for the portion I was storing in the freezer).

Overall I would say the process was quite time consuming as we were pureeing two rather large pumpkins. If I were to do it again, I would definitely hunt down a few pie pumpkins.

Now for the real test…what did it taste like in a recipe? AMAZING. I just make pumpkin bread this week and it was so delicious.

Recipe for the Dark Chocolate Chip Pumpkin Bread coming shortly!