Moist, old-fashioned pumpkin bread loaded with spices and topped with a sugar crust.
Welcome to my new blog home!! I’m very excited about it, and hope you enjoy the new digs. I’m still re-orienting a bunch of the photos and getting all my recipes integrated into recipage, so please be patient with me while I get this done in the evenings (in between gift wrapping, holiday get-togethers, and life). Meanwhile, I want to do a big, huge thank you to Julie Grice of Savvy Blog Services who did all the heavy lifting. I told Julie the type of look I was seeking to move to, and she gave me a bunch of template options, answered all my questions quickly, and was patient with me during the ” oh sorry, I changed my mind about that (fill in the blank), can we do (fill in the blank) instead?” stage. She was truly a joy to work with, and you’ll see her link in the footer. I’ll be adding some new features over the next couple of months relating to eating more consciously and healthy without losing your mind, but more about that later.
Let’s talk about what we’ve got going for you now!
- Under the new fancy slider, in the RECENT RECIPES section, I’ll feature different types of dishes, in addition to my latest recipes, based on the season. Right now we’re featuring ‘Gifts From the Kitchen’ and ‘Comfort Food’. Later this week, I’ll be adding Easy Entertaining dishes to the lineup as the party season continues to heat up and we look for ways to simplify our lives.
- If you want to find a recipe for say, Swiss chard, you can either go to the right column under ARTICLES and select tags and look for Swiss chard, or go the list of tabs across the top of the home page and select ‘Recipes!’. The ‘Recipes’ tab will be integrated into ‘Recipes!’ over the next month and go away.
- The bottom section of each page features DIY (Do-It-Yourself) recipes for things such as making your own cheese, preserves, pantry items, or bread. To find more DIY recipes, just go to ‘tags’ are ‘Recipes!’ as explained above.
I hope you enjoy it! To celebrate this new beginning, I baked a cake for Julie. OK, not really a cake since I’ve been craving pumpkin bread and am getting pawlenty of desserts in my diet as it is lately, but it could easily become a cake if you were to top it with cream cheese frosting instead of the simple sugar crust I chose.
This is the old-fashioned pumpkin bread I grew up with, loaded with spices, with some apple sauce and Apple Brandy added for a nicely moist cake – bread.
Boozy Pumpkin Bread
- 2 cups all-purpose flour (I use King Arthur)
- 1/2 cup coconut palm sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1 cup pumpkin puree (or make your own)
- 1/2 cup coconut oil
- 2 large eggs
- 1/2 cup apple sauce
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons Calvados or any Apple Brandy (according to taste)
- 1 tablespoon turbinado or raw sugar (to add crunch to the crust)
Preheat the oven to 350 degrees F. Butter a loaf pan.
Whisk together the flour, coconut palm sugar, baking powder, baking soda, salt and spices. It's important to get an even distribution of the chemical leaveners through the flour, so don't skip this step.
Melt the coconut oil in the microwave. It just takes about 15 seconds with mine. Using a large balloon whisk or a standing mixer, combine the pumpkin, coconut oil, eggs, apple sauce, vanilla extract and Apple Brandy together until all of the ingredients are well mixed.
Add the dry ingredients by folding them in with a spatula until completely incorporated into the wet ingredients. The batter will be thick. Pour into the buttered loaf pan and sprinkle with the turbinado sugar.
Bake on the center rack for one hour, or until a testing probe can be inserted in the middle and come out clean. Allow to cool in the loaf pan for 10 minutes before removing. This bread can be served in the pan, or removed for slicing.
If you refrigerate before cutting, you may need to warm it up before it will easily come out of the pan. To remove, I insert a knife all around the edges and turn it upside down over my hand. It's really that easy.