Blog Bites V–Autumn Edition

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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
Servings:12 slices
Yield:1 loaf


  • 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


  1. Preheat the Oven
    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
Blog Bites V – Autumn Edition

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.

Blog Bites V – Autumn Edition

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.

Blog Bites V – Autumn Edition

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.

Blog Bites V – Autumn Edition

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.

Blog Bites V – Autumn Edition

4. I also recently made this Pumpkin Cinnamon Applesauce from The Novice Chef.

Blog Bites V – Autumn Edition

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.

Blog Bites V – Autumn Edition

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.

Blog Bites V – Autumn Edition

Stop on by tomorrow for a candy bar-inspired cookie recipe =).

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