Pumpkin Zucchini Bread

Yes, folks, it's that time of year again. Pumpkin season. Although I'm not the biggest fan of people adding pumpkin spice to everything, there are occasions, such as this, that pumpkin spice is necessary. But please- keep it out of my candy, chips and hummus (yes I've seen pumpkin spiced hummus). This was one of those recipes where I ha a zucchini on it's last legs and needed to find a use for it and I must say- it was well used. This is a great addition to breakfast or snack time. And a great way to get rid of that extra can of pumpkin puree laying around from last year's holiday season.



Pumpkin Zucchini Bread

Fridge:
1 1/2 cups zucchini, shredded
2 eggs

Pantry:
1 3/4 cup flour
1 cup pumpkin puree (I use Trader Joe's canned organic pumpkin puree)
1 cup white sugar
1/2 cup canola or vegetable oil
1 1/2 tsp pumpkin spice
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup walnuts, chopped
Spray for baking dish

Tools:
2 medium mixing bowls
1 loaf pan
Whisk
Measuring cups/spoons
Box grater
Chopping knife
Cutting board
Baking spatula

Preheat oven to 325 degrees. Spray the loaf pan with canola oil.

In one bowl add all the dry ingredients: flour, sugar, salt, baking powder, baking soda, pumpkin spice, and cinnamon. Mix well.

In the other bowl add eggs, pumpkin puree, vanilla, and oil. Mix well. Add zucchini and walnuts and slowly begin to add your dry ingredients. Whisk all the ingredients together well but do not over mix.

Pour batter into the prepared loaf dish. Bake for 45 to 55 minutes or until a toothpick comes out clean when pricked into the center of the bread. Remove and allow to cool slightly before removing from the loaf pan. Serve warm with some butter. Yum!! Enjoy. xo

 

 

 

 

Pumpkin Pie Oatmeal

Tis' the season for pumpkin pies. My soul loves them- my waist does not. So as much as I'm craving that extra slice with a giant dollop of freshly whipped cream- I have to use my willpower and say no. Well...really my uncle Jack had to take the rest of the pie home with him because I have zero willpower when it comes to desserts. 

So I debated making my own pie to hoard to myself- but I stayed strong and made a surprisingly really good substitution: pumpkin pie oatmeal. The kids loved it and I have zero guilt. Winner, winner...

Pumpkin Pie Oatmeal 

Fridge:

1 cup milk 

Counter:

3/4 cup water

Pantry:

1 cup quick cooking oats 

3/4 cup pumpkin purée

1/2 tsp pumpkin pie spice 

1/4 tsp ground cinnamon 

1 1/2 tbs brown sugar

1 tbs maple syrup 

Pinch of salt 

Optional toppings: raisins, dried cranberries, pepitas, nuts- whatever you want

Tools:

Medium pot (nonstick is easier to clean) 

Mixing spoon

Combine all the ingredients (except optional toppings) into the pot. Stir well and put onto a medium to low stovetop. Continue to stir every minute until the oatmeal begins to bubble slightly- then stir constantly while it cooks. I prefer my oatmeal a little al dente and so only cook mine for 2 minutes but usually it takes 3 to 5 for it to become creamy and thicken. 

If it becomes too thick- add some milk to thin it out. 

This is such a simple and delicious way to start the day! Add it to your repertoire! Enjoy! Xo

Pumpkin, Cranberry & Pepita Bread

Since the pumpkin spice craze as taken over the world (halloween costume, anyone??), I've decided to add to it with this awesome pumpkin cranberry pepita bread. It's really delicious! And the kids loved it. It's a favorite amongst everyone- so give it a go! 

Pumpkin, Cranberry & Pepita Bread

Fridge:

1/3 cup milk

2 eggs 

Pantry:

1 1/2 cups pumpkin purée 

2 cups flour 

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda 

1 1/2 tsp pumpkin spice

1/2 cup white sugar

1/2 cup brown sugar

2 tsp white vinegar

1 tsp vanilla extract 

1/2 cup vegetable or canola oil

1 1/4 cups dried cranberries 

1/2 cup pepitas, roughly chopped 

Tools:

2 greased bread pans 

2 large mixing bowls

Whisk

Mixing spoon 

Measuring cups/spoons

Chopping knife

Cutting board 

Preheat oven to 350 degrees. 

In one bowl add flour, salt, baking powder, baking soda, pumpkin spice, both sugars and whisk together. 

In the other bowl add the milk and vinegar. Allow to sit for a minute before whisking in both eggs, vanilla extract and oil. Once combined- pour the wet ingredients on top of the dry ingredients and using a mixing spoon- combine well. 

Once batter is mixed, add in the cranberries and chopped pepitas. Mix into the batter and then divide the batter evenly among the two greased bread pans. 

Place the pans into the oven and bake for 45-50 minutes. The top should be spongy but firm to touch. 

Remove from the oven and allow to cool for 15 minutes before running a knife around edges to remove bread from baking pan. 

Enjoy it warm with a little bit of butter, sugar and cinnamon. Oh yay!! Xoxo

Charlie was hesitant at first and has since eaten three pieces!!