Leftover Chef | Sweet Spiced Pumpkin Bread
November 01, 2011
Posted By: Photo Candy
In an effort to give you the best archive of the coveted Leftover Chef Recipes we are going to start posting them on the blog once a week until we have them all here for you to easily access...
From there on out, we will post each Leftover Chef recipe on the blog each month as they come out. Here is the November 2011 recipe, that we are all salivating over.
Sweet Spiced Pumpkin Bread
RECIPE BY LEIGH RIPLEY | Photos BY Bent Fork Photography
Pumpkin Pie is a holiday staple. There’s good old plain Pumpkin Pie, Whipped Pumpkin Pie, Pumpkin Cheesecake, Layered Pumpkin Pie – the list goes on and I love them all. What I don’t love is the half-empty can of pumpkin you are inevitably left with. Sure, you can freeze it for another time but in all honesty, once I’ve had my pumpkin fix in November I’m good for another year. Therefore, it’s best to use up the extra pumpkin now.
Dubbed Sweet and Yummy Bread by my children, pumpkin bread is quite versatile and can be served a number of delicious ways:
A la carte
Spread cream cheese on a warm slice for an after-school snack
Make it cake by topping it with cream cheese frosting
Dip cold bread slices in eggs and milk for mouthwatering French Toast
For a sweet treat turn it into Bread Pudding
Bake it in mini loaf pans and get a head start on gift giving
Freeze it. Trust me, its almost better after it’s been frozen
Sweet Spiced Pumpkin Bread
1 2/3 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. kosher salt
1 1/3 cups sugar
1/3 cup of canola oil
1 cup and 2 Tbsp. of canned unsweetened pumpkin
1 large egg
1/2 tsp. vanilla
Topping (optional):
Combine 1 Tbsp. brown sugar and 1 Tbsp. granulated sugar
Combine sugar, oil and pumpkin, mixing until smooth. Add egg and beat well. Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Slowly add to pumpkin mixture and mix until smooth. Grease and flour a loaf pan or square pan. Transfer pumpkin bread mix. Sprinkle with topping (optional). Bake at 350 degrees for 30 minutes.
RECIPE BY LEIGH RIPLEY | Photos BY Bent Fork Photography
Pumpkin Pie is a holiday staple. There’s good old plain Pumpkin Pie, Whipped Pumpkin Pie, Pumpkin Cheesecake, Layered Pumpkin Pie – the list goes on and I love them all. What I don’t love is the half-empty can of pumpkin you are inevitably left with. Sure, you can freeze it for another time but in all honesty, once I’ve had my pumpkin fix in November I’m good for another year. Therefore, it’s best to use up the extra pumpkin now.
Dubbed Sweet and Yummy Bread by my children, pumpkin bread is quite versatile and can be served a number of delicious ways:
A la carte
Spread cream cheese on a warm slice for an after-school snack
Make it cake by topping it with cream cheese frosting
Dip cold bread slices in eggs and milk for mouthwatering French Toast
For a sweet treat turn it into Bread Pudding
Bake it in mini loaf pans and get a head start on gift giving
Freeze it. Trust me, its almost better after it’s been frozen
Sweet Spiced Pumpkin Bread
1 2/3 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. kosher salt
1 1/3 cups sugar
1/3 cup of canola oil
1 cup and 2 Tbsp. of canned unsweetened pumpkin
1 large egg
1/2 tsp. vanilla
Topping (optional):
Combine 1 Tbsp. brown sugar and 1 Tbsp. granulated sugar
Combine sugar, oil and pumpkin, mixing until smooth. Add egg and beat well. Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Slowly add to pumpkin mixture and mix until smooth. Grease and flour a loaf pan or square pan. Transfer pumpkin bread mix. Sprinkle with topping (optional). Bake at 350 degrees for 30 minutes.
