It’s never too early to start celebrating fall!
And this fall I’m making a point to try just about every pumpkin concoction I can dream up. Last fall, because we were in the process of moving and adjusting to life in Myrtle Beach, I didn’t have as much time to recipe test, because I was too busy trying to get our apartment in order. But this fall is a different story! I want to explore some new recipes and really embrace all the fall baking frivolity. I mean isn’t that what being basic is all about?!?
What are some of your favorite pumpkin/fall recipes?
I love pumpkin bread, apple fritters, homemade chili, friendship bread, and butternut squash soup. They just scream fall and cooler temps! But I know some people are diehard apple cinnamon fans, so I will try to incorporate some fall recipes that aren’t strictly pumpkin too.
But here’s my first pumpkin recipe of the fall season: Pumpkin Bread! And OH MY GOURD, this stuff is good! It’s similar to Starbucks Pumpkin Bread in flavor, rich in spices like cinnamon, allspice, nutmeg, and ginger. And dang is this bread moist! Take a look at that inside shot. Such a good crumble!
There may be a lot of ingredients in this recipe, but the end result makes up for it! Can’t recommend this delectable recipe enough! It’s dense yet fluffy and the perfect blend of spices. If you don’t have all the spices that the recipe calls for on hand, at least be sure to add ground cinnamon and pumpkin pie spice (cinnamon, ginger, nutmeg, allspice). I just love a rich flavor profile, so I add a lot of spices.
4 Tbsp (1/2 stick) unsalted butter, softened
1/4 cup vegetable oil
1 cup granulated sugar
1/2 cup light brown sugar
1 & 1/2 cups pumpkin puree (not pumpkin pie filling)
1/4 cup almond milk
1 3/4 cups all-purpose flour
1/2 tsp pumpkin pie spice
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp baking soda
1/4 tsp sea salt
1. Preheat the oven to 350°F. Grease a 9-inch loaf pan.
2. Whisk together the flour, pumpkin pie spice, cinnamon, ginger, nutmeg, allspice, baking soda, and salt in a small bowl.
3. Using a stand mixer or handheld mixer in a separate bowl, beat the softened butter, sugars, and oil until light and fluffy, about 1 minute. Scrape down sides after.
4. Add the pumpkin puree and mix until combined. Add the eggs and water mixing until incorporated. Mixing on low speed, slowly add the flour mixture and mix until just combined.
5. Spread the batter into the greased pan and bake for 60 minutes, or until a toothpick or fork inserted into the center comes out clean. Let cool on a wire rack for one hour before slicing and enjoying.