Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference between this one and some of the other good ones? It’s made with 100% real butter baby. Not canola oil, not vegetable oil. Butter. Melted. It’s got all the sugar and twice the fat, but if you’re going to eat a piece of Pumpkin Bread, why do it any other way?
Since this recipe yields two loaves, I decided to throw 1/2 cup of chopped pecans into one of them. Love it. Until I tasted this Pumpkin Bread, I thought Starbucks® really had something. They got nothin’.
Day 8 of 31 days of pumpkin brings us to the pumpkin muffin: a true classic. This was the perfect recipe for me today because this week, it is my responsibility to bring the daily afternoon snack to my son’s kindergarten class. I can’t wait to drop these off tomorrow. Since they’re not iced and there aren’t any chocolate chips in them (although, chocolate chips would probably be great in these), I don’t feel too guilty when it comes to the children’s health meter. I hope they can’t tell!
The recipe worked just as I’d hoped. They are fluffy and moist and not overly sweet.
Day 4 of 31 days of pumpkin and we arrive at a Bundt cake. I’m psyched because I actually bought this bundt cake pan today at Mollie Stones in Sausalito. It’s nonstick, so I really wasn’t worried when it came time to invert the cake onto a plate. And then I had so much fun sifting the powdered sugar on top. Can you tell I’ve been waiting a long time to make a Bundt cake?
A few over-ripe bananas recently prompted me to think about making banana bread, but I also had a couple of over-ripe peaches and I thought, “I love my banana-peach-oj smoothie. Why not make a banana-peach-orange tea bread?” and Fuzzy Navel Tea Bread was born. To give it a real orange punch, I included orange zest from an entire (albeit small) orange. This bread works as well during the summer as it would as a Christmas gift. The orange zestiness of it is reminding me of Christmas. You could healthy it up a bit by reducing the sugar and substituting a portion of the all-purpose flour with whole wheat flour, but I was really going for a sweet, delicate quick bread best enjoyed with afternoon tea (or at breakfast or brunch, of course).
Fuzzy Navel Tea Bread One loaf
8 Tbsp unsalted butter, room temperature (+ butter for greasing pan)
2 cups All-Purpose Flour
1 tsp salt
1 1/2 tsp baking powder
1 cup sugar
2 very ripe bananas
2 very ripe peaches
zest of one orange
2 Tbsp fresh orange juice
1. Preheat oven to 350˚F. Use butter to grease one medium loaf bread pan and set aside.
2. Mix dry ingredients and set aside. Put peaches in a blender and pulse until well mashed. Transfer to a bowl and mash in the bananas using a potato masher or a fork. Add zest of one orange (I used a microplane zester/grater) and mix thoroughly with bananas and peaches. In a medium bowl, cream the butter. Beat in the eggs, one at a time and then beat in the fruit mixture and orange juice.
3. Gently stir the wet mixture into the dry ingredients. Don’t over mix.
4. Pour batter into loaf pan and bake for 50-60 minutes. Test with a toothpick, which should come clean when inserted.
Tools I used in this recipe can be found at Amazon.com:
3 cups all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp ground allspice
1 pinch ground cloves
1 generous pinch fresh ground nutmeg
3/4 cup sugar
1/4 cup brown sugar
1/2 stick (1/4 cup) melted unsalted butter
1 1/4 cup milk
1/4 cup unsweetened applesauce
1 cup finely diced apples
1 cup pomegranate arils
1. Mix all of the dry ingredients. Stamp the mixture with a whisk to break apart any brown sugar clumps.
2. Melt the butter by placing it in a microwave-safe ramekin and microwaving it for about 30-40 seconds. Mix the melted butter with the applesauce to cool it down. Beat the eggs and milk together. Beat the applesauce/butter mixture into the egg/milk mixture.