I hope it’s not too late to wave the flag for pumpkin spice one more time before we head into peppermint and eggnog season.
Sounds good to me. 🙂
I recently discovered the joys of making my own pumpkin purée, which has gotten me busy finding new recipes in which to use it. My Pumpkin Spice Bars have gone from excellent to ethereal, and now I have added Pumpkin Apple Bread to my repertoire as well. I have to say, I wish there were a county fair contest going on somewhere that I could enter this bread into because it is surely worthy of a blue ribbon and maybe a grand prize.
This is adapted from Libby’s own recipe, which makes two loaves. I halved the recipe, except for the apple (I had a smallish Golden Delicious on hand so I used the whole thing, cut up into 1/4″ dice), and added more spices. Cardamom is my latest favorite taste, so I had to have that. If you don’t have all these spices on hand, substitute two or three teaspoons of pumpkin pie spice.
Pumpkin Apple Bread
1-1/2 c all-purpose flour
1 tsp cinnamon
1 tsp cardamom
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp baking soda
3/4 tsp salt
1-1/2 c sugar
1 c pumpkin purée
2 large eggs
1/2 c vegetable oil (I used avocado oil)
1/4 c apple juice or water (I used water)
1 apple, peeled, cored and diced
Preheat oven to 350°F. Grease and flour a 9″ x 5″ loaf pan.
In a large bowl, combine flour, spices, baking soda and salt.
In a large mixer bowl, combine sugar, pumpkin, eggs, oil and juice (or water) and beat until just blended.
Add pumpkin mixture to the flour mixture and stir just until moistened. Fold in the apple.
Spoon batter into prepared loaf pan and bake for 65 to 70 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
I appreciate this recipe for three other reasons besides how wonderfully good it tastes: 1) it requires only two bowls and a whisk, 2) it uses oil instead of butter, which simplifies things because I don’t have to wait for the butter to soften or cream it with the sugar, and 3) it contains both a fruit and a vegetable so that makes it health food in my book. 😉
If you want to make your own pumpkin puree, here’s a quick and somewhat amusing tutorial. The only thing I would add is that the purée will be slightly watery when it’s first made, so place it in a cheesecloth-lined strainer over a bowl for a few hours or in the fridge overnight to drain before using. Compared to any canned pumpkin, homemade is the clear winner in both taste and texture, so it is definitely worth the extra effort.
It’s October, which means the pumpkin spice mania is in full swing. You can find it in Oreos, M&Ms, Kahlua, and a few other things you might not have thought of, such as this, this, this and, um, these (for real?).
I’m happy to get on that bandwagon in my own kitchen, so here’s my contribution. I would love to give credit for this recipe to the creator of it, but I’ve had it in my files for years and don’t recall where I found it. I like it because it actually contains both pumpkin and spice. The texture of the bars is moist and dense like a brownie, but since these contain no chocolate, it doesn’t seem right to call them pumpkin brownies.
Pumpkin Spice Bars with Salted Caramel Sauce
1/2 c (1 stick) butter, room temperature
1 c sugar
1 tsp ground cinnamon
1 tsp cardamom
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
1/2 c pumpkin puree
3/4 c all-purpose flour
Chopped pecans or walnuts (optional)
Preheat oven to 350°F. Lightly grease an 8″ x 8″ baking dish.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, egg and pumpkin.
Sift the flour into the bowl and stir mixture until just combined. Add nuts if using and stir to distribute evenly.
Pour batter into baking dish and spread into an even layer.
Bake for 20-25 minutes until the edges are lightly browned and the center is set. Cool in pan before slicing.
For the sauce, I used this recipe from the Cooking Channel. It’s very simple.
1 c sugar
1/4 c water
3/4 c heavy cream
3-1/2 Tbs unsalted butter
1 tsp gray sea salt, crushed or kosher salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
My first batch of caramel seized as I was stirring in the cream, and most of it hardened around the edges of the pan and into a candy ball inside the whisk that took quite a bit of work to untangle. I think this was because I added cold cream gradually to the hot sugar mixture. On my second round, which was successful, I heated the cream slightly in the microwave first, and poured it into the sugar mixture all at once (it foams up like soda when you do this, so be careful and stand back).
If you are a little bit nervous about cooking sugar to super-high temperatures, as I was, watch this short video to see how to do it just right. She recommends swirling the pan occasionally to even things out. I found that if you mix the sugar and water together thoroughly before pouring it into the pan, you won’t have to stir it or swirl it to make an even layer.
The pumpkin spice season will soon be over, so enjoy it while it lasts!