Pumpkin!

I love so many things about the fall season, and pumpkins are one of those things. Given our travel schedule for the last couple months we weren't able to pick up pumpkins for carving and baking, but I'm not being stopped by this little detour. No, no...I'm relying on my trusty Libby's pumpkin puree and baking up some bits of fall goodness!

Recently I found two pumpkin recipes that I'd like to pass along.

From www.allrecipes.com: Pumpkin Bread

I'm a fan of quick breads, but often they require milk and that doesn't appeal to me. The coconut milk might sound scary, but it doesn't affect the flavor so even folks who aren't into coconut can enjoy this one. I omitted the walnuts and added 3/4 cup raisins. Also, instead of using the nutmeg and cinnamon I included about 1 1/2 tsp of homemade pumpkin pie spice mix.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 cups packed dark brown sugar
• 2/3 cup white sugar
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 2/3 cup coconut milk
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 2/3 cup flaked coconut
• 1 cup toasted walnuts, chopped

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely
4. 

From http://sisterscafe.blogspot.com/ -- Pumpkin Pancakes

The Sisters Cafe blog also has an apple cider syrup recipe that looks like an amazing complement to these pancakes, but we stuck with trusty Maple syrup. Also, rather than buttermilk I mixed coconut milk and regular milk...sounds strange, but it turned out fine - the can of coconut milk from the pumpkin bread was open and begging to be used. To make the batter a little thinner I added a little extra milk. I also substituted a 1 1/2 tsp homemade pumpkin pie spice for the spices listed. These are hearty pancakes! I served them with cheesy scrambled eggs that were seasoned with a 1/2 tsp Coriander, 1 tsp Oregano, and salt to taste.



Ingredients:
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all-spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cup buttermilk
2 eggs
1 cup pumpkin puree
2 Tbsp canola oil
2 Tbsp vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with syrup.

Hope you're enjoying fall baking as well! Bon apetite!