1. There are plenty of versions out there, but Caroline’s Pumpkin Granola on Chocolate & Carrots caught my eye because of the a) healthy ingredients and b) gorgeous clumps of golden-orange oat clusters.
Subtly sweet and warmly spiced, this granola didn’t last long! I could not keep my hands out of the jar.
Oh, and a quick FYI: I choose to store dried fruit separately from granola in order to keep it extra crunchy. Whenever I grab a handful or pour a bowlful of the granola, I just toss in some raisins and/or dried cranberries along with it.
|Name:||Pumpkin Spice Bread|
|Prep Time:||15 minutes|
|Cooking Time:||70 minutes|
|Total Time:||1 hour 25 minutes|
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- ⅓ cup water
- ½ tsp vanilla extract
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and the delightful autumn spices – cinnamon, nutmeg, and cloves. Set aside.
- Blend Wet Ingredients
In a separate large bowl, beat together the sugar, oil, eggs, pumpkin puree, water, and vanilla extract until well combined and smooth.
- Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
Allow the pumpkin spice bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition per Serving:
- Calories: 230 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 230mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Total Sugars: 21g
- Added Sugars: 15g
- Protein: 3g
2. Elle – from Elle’s New England Kitchen – posted a recipe for Espresso Pumpkin Spiced Walnuts a little while ago, and I wasted no time making these ridiculously addictive nuts.
I sprinkled in some extra pumpkin pie spice (because I’m obsessed) and the resulting sweet, crunchy, and spicy nuts were even better than I had anticipated!
Most were consumed straight outta hand, but I reserved some for sprinkling over salads and oatmeal.
3. Jaclyn, who writes a new favorite blog of mine, food + words, came up with a very creative take on slaw: Apple & Pear Slaw with Caramel Cider Vinaigrette.
I really enjoyed this creative recipe! The caramel flavor isn’t so distinctive that the slaw tastes like dessert, but it adds a delicious sweetness to the apples and pears.
Don’t like cabbage and/or mayo? Try this seasonal fruit slaw instead.
4. I also recently made this Pumpkin Cinnamon Applesauce from The Novice Chef.
I used closer to 2 lbs apples (organic Honey Crisps), subbed in apple cider for the water, and added in 1 tsp pumpkin pie spice.
This pumpkin applesauce – which has no added sugar – is amazing!! I will definitely be making it over the course of the next few months… as well as years to come.
Stop on by tomorrow for a candy bar-inspired cookie recipe =).