Sunday, October 27, 2013

OctoberFest '13 Blog Hop

I'd like to give a big thank you to Rita of Toltec Jewels for Jewel School Friends for hosting this autumn-inspired blog hop.

I'm currently getting my stock made for a really big holiday craft festival and haven't had a lot of extra time to make any jewelry purely for fun so, I decided to share a favorite autumn recipe and my variations.

I really love pumpkin so,  I buy up a year's supply each autumn because it's not always available during the summer and I crave pumpkin year 'round.  I'm embarrassed to admit it but I've been known to panic when I start running low on my stash of tinned pumpkin.  I have no preference between sweet and savory pumpkin recipes but when I do bake with pumpkin, I tend to prefer my pumpkin with warm spices like cinnamon, nutmeg, ginger, and allspice.  If you like that flavor combination, you'll love this recipe.

King Arthur Flour is one of my favorite sources for flour (the others are Arrowhead Mills and Bob's Red Mill) and their website is a fantastic source for well-tested recipes that will not fail and waste a lot of expensive ingredients.  International readers will appreciate that their recipes are offered in both Imperial and metric versions.  

Their recipe for Easy Pumpkin Bread is excellent as written but with a little tweaking, it can really become your recipe that suits your family.  

The link shown above will take you to  the original recipe and my variations are listed below:

  • 1 cup light olive oil or organic canola oil or substitute ¼ C of unsweetened applesauce for ¼ C of the oil
  • 2 2/3 cups granulated unbleached sugar or substitute dark brown sugar for granulated sugar  
  • 4 large eggs  
  • 2 cups (or one 15-ounce can) pumpkin when fresh pumpkin is out of season or 2 C of cooked pie pumpkin (sweet pumpkin)
  • 2/3 cup filtered or distilled water--our tap water is heavily chlorinated
  • 3 1/3 cups King Arthur Unbleached All-Purpose Flour or substitute Arrowhead Mills (whole wheat) Pastry Flour for 1 C of the all-purpose flour  
  • 1/2 teaspoon aluminum-free baking powder  
  • 2 teaspoons baking soda 
  • 1 1/2 teaspoons sea salt 
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon homemade vanilla extract (add cut vanilla beans to bourbon or dark rum and allow to steep at least two months before using--I like the added flavor that the darker spirits add so I don't use vodka) 
  • ½ C chopped walnuts and ½ C pecans (I've also baked this with black walnuts and hickory nuts and both single nut versions were excellent) 
  • ¾ C chocolate chips, optional 
  • ¾ C dried cranberries, optional  
  • I do not sprinkle sugar on top   

I bake the pumpkin bread according to the original directions.  This bread is excellent right out of the oven and remains fresh for several days unrefrigerated and a week if it's refrigerated.  I love to bake this ahead of time during the holidays because it freezes well and after thawing, it is indistinguishable from loaves that were not frozen. 

I hope that you and your family enjoy this pumpkin bread as much as I do!

pumpkin bread

Please visit the other participants:

Andrea Glick-Zenith  
Dolores Raml       
Karla Morgan              
Susie Harris              
Mischelle Andrade    
Kay Thomerson          
Jean Yates                  
Kelly Hosford Patterson
Kathy Lindemer          
Liz E                              
Jasvanti Patel            
Christie Murrow          
Jodie Marshall            
Andrea Trank              
Dini Bruinsma            
Elsie Deliz  Fonseca  
Karla Morgan              
Vera Lynn                    
Rana Wilson              
Catherine King          
Lily Vincent                  
Janice Hidey (Janimar)
Cory Tompkins          
Candida Castleberry
Cynthia Kent Machata
Alicia Marinache        
Linda Anderson        
Leah Curtis                
Jennifer Reno (JenRen)
Robin Reed                
Tanty Sri Hartanti        
Lisa Lodge                  
Ingrid A.                        
Judy Turner                
Gina Hockett              
Nelly May                      
Tanya McGuire            
Sonya Stille                  
Carol D.                      
Asri Wahyuningsih    
Ginger Bishop            
Shaiha Williams        
Toltec Jewels (Rita, our hostess)


  1. What an interesting recipe, I should try it someday. It looks very yummy on the picture!!

  2. That looks much healthier than most recipes. People don't seem to realize how many calories and sugar most of the pumpkin recipes have! I also think dark rum gives vanilla an excellent flavor. I haven't done much baking with olive oil. I have some digestive issues with vegetable oils, so I tend to use peanut oil unless I'm sharing since so many people have allergies. Thank you for the recipe.

    1. Light olive oil doesn't leave any faint olive flavor or aroma so, I use it for baking when I'm out of organic canola oil.

      Enjoy! :)

  3. What a great recipe! I have a potluck to go to and I think that I will make up a batch to take. Thank you for sharing.

    1. You're welcome and I hope everyone enjoys it!

      Thanks. :)

  4. Love, love, love pumpkin bread- thanks for a yummy recipe! Christie

    1. You're welcome, Christie. I hope your autumn is off to a lovely start!

  5. Phwoar that sounds ultra yummy! And it's breakfast time here so it's making me super hungry too. Thanks for sharing!

  6. Yum Susan. It sounds tasty. Good luck at the festival.

  7. Yum, I am getting hungry!
    Thank you for sharing this recipe.

  8. Yummmy! I am in the baking I am going to add this to my stash...I mean nothing says fall, holidays, family like pumpkin in any form! Great job and thanks for posting.

  9. That will be a great Dutch adventure, trying the recipe! It looks great. Such a very 'tasty' picture. Thanks so much! Pumpkin = Autumn...

  10. That bread looks delicious. I'm going to have to try that. There's been some great recipes in this blog hop. Thanks for posting.

  11. Thanks for the recipe, I'll have to come back for this one this season.

  12. I love pumpkin things too and your recipe sounds extra yummy, I'll have to give it a try. I usually grow my own pumpkins but this year had a crop failure but did get some from my son. Good luck at your craft festival. I have three shows coming up in Nov. so know how busy you are.

  13. Sweet pumpkin bread, I will try it as I really like pumpkin, I always make pumpkin salty pie. Thanks for sharing.

  14. Thanks for sharing the recipe sounds so good I will have to give it a try.

  15. Thanks for sharing the pumpkin bread recipe. It looks and sounds delicious!

  16. Thanks for the recipe. Your picture made my mouth water.