Category Archives: Pumpkin

Pumpkin Applesauce Bread!

This bread is a fall staple in my house, it is made for just about any occasion and I have yet to meet someone who did not love it. But somehow I have not blogged about it or even taken a picture of it before. When I do this year, I will add a photo or two to this post.

Pumpkin Applesauce Bread

2/3 c shortening
2 1/2 c sugar
4 eggs
1 c applesauce
1 c canned pumpkin (not pumpkin pie filling)
3 1/3 c flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp mace
2/3 c apple juice
1 c chopped nuts (I am partial to pecans in this recipe)

Cream shortening and sugar, add eggs 1 at a time then add the pumpkin and applesauce.

Sift together the flour, baking powder, baking soda, salt, cinnamon and mace.

Add dry to wet alternating with apple juice. Then add nuts.

Grease 2 loaf pans half way up – pour half the mixture in each

Bake 350 for 55 minutes or until tooth pick comes out clean. Cool and then remove from pan. Wrap in wax paper and then foil on top of that. You can make more loaves if you choose a smaller size loaf pan, just adjust the time accordingly.

It’s pumpkin season!

On of my favorite co-workers has decided to leave our company and move on to bigger and better things. For me, this is a reason to bake! Her two favorite things of mine are my pot pie (recipe is here) and pumpkin (last year I made her a pumpkin applesauce bread and a pumpkin jelly roll cake, neither of which I blogged about.)

So tonight I make pumpkin spice cupcakes with maple cream cheese frosting and sugared pecans! OMG so good!

 

 

 

 

 

 

 

Pumpkin Spice Cupcakes
with Maple Cream Cheese Frosting and Sugared Pecans

Cake:

2 2/3 c. flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
1/4 tsp ground cloves
1 tsp salt
1 (15 oz ) can pumpkin
1 c sugar
1 c packed light brown sugar
1 c canola/veg oil
4 large eggs

Sift flour, soda, powder, cinnamon, nutmeg, cloves and salt – set aside

Cream pumpkin, sugars and oil. Add eggs 1 at a time

Add dry to wet in 2 additions – mix just until combined

Use 1/4 c. cookie scoop to fill cupcake liners – it made 23 cupcakes for me. Bake 350 for 18-22 minutes

Maple Cream Cheese Frosting

1 8oz package of cream cheese softened
3/4 c. butter soften and cut into cubes
1 tsp vanilla
1/4-1/2 tsp maple flavor (the one I used is not an extract)
3 – 3 1/2 c. powdered sugar

Sugared Pecans

Chop a couple of handfuls of pecan halves – really fine

Put in a cold pan with 1 tbsp sugar

Heat on medium to medium high until the sugar is melted – stir constantly

Remove from heat and spread on wax paper – top with another 1 tbsp sugar and toss. Let cool.

Cool cupcakes completely, frost in whatever way you prefer (when I tried piping the frosting I didn’t have enough so I had to do half piped and pretty and half smoothed with a knife) then top with the sugared pecans. So delish!