I made this last night: http://food52.com/recipes/1406_the_pumpkin_bread_i_cant_stop_eating
Instead of making a loaf, however, I put the batter into a muffin tin + one mini loaf. I used freshly roasted and pureed butternut squash, but the liquids when mixed seemed too thin, so I added an extra 1/4 cup of flour to the dry ingredients. It worked perfectly. What a great recipe! Next time, I think I'll use pumpkin seeds instead of walnuts. ;o)
I can vouch for the pumpkin bread recipe on Karen DeMasco's Craft (as in Tom Collichio) of Baking. She was/is his pastry chef. Even better is to take it one step further and to make her autumn spiced caramel sauce and serve it with the bread pudding you make with the pumpkin bread.
This pumpkin bread recipe is also on my list to try; I will probably make it over the weekend. (I have a house full of hungry male college students joining us for the holidays -- which means a lot of baking!!) ;o)
I just stumbled on this recipe for gingerbread pumpkin muffins (part of a larger recipe for stuffing) yesterday: http://food52.com/recipes/1522_pumpkin_gingerbread_stuffing I plan to try the muffin recipe this evening, in fact. ;o)
It doesn't get much easier than Pumpkin Bread Pudding. Here are a few recipes for inspiration: http://food52.com/recipes/search?q=pumpkin+bread+pudding
How about cheesecake, or cupcakes?
http://food52.com/recipes/7541_pumpkin_cheesecake
http://food52.com/recipes/7537_pumpkin_cupcakes_with_chai_cream_cheese_frosting
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Instead of making a loaf, however, I put the batter into a muffin tin + one mini loaf. I used freshly roasted and pureed butternut squash, but the liquids when mixed seemed too thin, so I added an extra 1/4 cup of flour to the dry ingredients. It worked perfectly. What a great recipe! Next time, I think I'll use pumpkin seeds instead of walnuts. ;o)
http://food52.com/recipes/7541_pumpkin_cheesecake
http://food52.com/recipes/7537_pumpkin_cupcakes_with_chai_cream_cheese_frosting