pumpkin

Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

Posted by on Oct 30, 2019 in Blog, Bready or Not, breakfast, cake, pumpkin | 0 comments

Wake up to lovely autumn flavors with this Pumpkin Gingerbread Coffee Cake!

Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

It’s beautiful to behold, and beautiful upon the tongue, too.

Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

This isn’t a straightforward pumpkin cake. The gingerbread flavor is what comes across foremost–that molasses with a warm combination of spices–with the pumpkin flavor underlying it all.

Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

The pumpkin, of course, also permeates the cake with a moist, tender crumb. The crumb topping has all of the spices and acts in lovely contrast (in coloration and flavor) to the cake beneath.

Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

Oh yes, and the dried cranberries sprinkled throughout add little nuggets of tartness with a different kind of chewy texture. I bet this would be great with dried blueberries or cherries, too.

Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

This cake would be incredible for a dessert, snack, and especially as a breakfast–especially on a special occasion like Halloween and Thanksgiving morning.

Greatly modified from original recipe in Fall Baking 2016 by Better Homes & Gardens.

Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

This recipe melds pumpkin with gingerbread spices to create the perfect coffee cake to enjoy or breakfast or any time of the day.
Course: Breakfast, Snack
Keyword: cake, gingerbread, pumpkin
Author: Beth Cato

Equipment

  • 9x9 or 8x8 square pan

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white whole wheat flour or whole wheat flour
  • 1/2 cup yellow cornmeal
  • 1 cup white sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 3/4 cup unsalted butter 1 1/2 sticks, softened
  • 15 ounces pumpkin puree
  • 2 eggs room temperature
  • 1/2 cup molasses
  • 1/3 cup buttermilk or sour milk
  • 1 1/2 teaspoons baking soda
  • 1 cup dried cranberries

Instructions

  • Preheat oven at 350-degrees. Line pan with foil and apply butter or nonstick spray.
  • In a large bowl, combine both flours, cornmeal, sugar, ginger, cinnamon, nutmeg, and pepper. Cut in the butter to form coarse crumbs. Measure out 1 cup of the mixture; set aside to use as topping.
  • In another bowl, mix together the pumpkin, eggs, molasses, and baking soda. Stir together the dry and wet ingredients, then fold in the dried cranberries.
  • Spread batter in prepared pan. Sprinkle reserved crumb topping over entire surface.
  • Bake for 55 to 60 minutes, until the center passes the toothpick test. Completely cool at room temperature. Slice within pan, or use foil to lift onto cutting board.

OM NOM NOM!

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    Bready or Not: Pumpkin Chocolate Chip Cake

    Posted by on Oct 23, 2019 in Blog, Bready or Not, cake, chocolate, pumpkin | 0 comments

    Halloween is about a week away. Let’s celebrate with a Pumpkin Chocolate Chip Cake!

    Bready or Not: Pumpkin Chocolate Chip Cake

    This is an honest-to-goodness cake, too, light and fluffy and topped with a just-thick-enough layer of frosting.

    Bready or Not: Pumpkin Chocolate Chip Cake

    This cake melds the glorious powers of a spice cake with a chocolate cake, finding a medium that is happy indeed.

    Bready or Not: Pumpkin Chocolate Chip Cake

    As with most of my baked goods, this was packed up and sent with my husband to work. I can report that this cake can be cut into squares and stored in containers with waxed paper between the layers. It traveled surprisingly well.

    Bready or Not: Pumpkin Chocolate Chip Cake

    Most cakes are not that cooperative. I can’t even say how many times I’ve tried a recipe and mangled it when I’ve tried to portion it out to make it more portable. Those cakes don’t typically make it onto Bready or Not.

    Bready or Not: Pumpkin Chocolate Chip Cake

    This one does… and not only is it cooperative for travel, but it’s also darn delicious.

    Modified from Taste of Home Desserts Magazine.

     

    Bready or Not: Pumpkin Chocolate Chip Cake

    This light, fluffy cake combines all the goodness of spice cake and chocolate!
    Course: Dessert, Snack
    Keyword: cake, chocolate, pumpkin
    Author: Beth Cato

    Ingredients

    Cake

    • 1 1/4 cups pumpkin puree
    • 1 cup white sugar
    • 1/2 cup vegetable oil or canola oil
    • 2 large eggs
    • 1 cup all-purpose flour
    • 1 cup white whole wheat flour or whole wheat flour
    • 1 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/4 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ginger
    • 1/4 teaspoon cloves
    • 1 cup semi-sweet chocolate chips

    Frosting

    • 6 Tablespoons unsalted butter softened
    • 3 Tablespoons milk or half & half
    • 1 1/2 teaspoons vanilla extract
    • sprinkle cloves
    • 1/3 cup baking cocoa sifted
    • 2 1/2 - 3 cups confectioners' sugar

    Instructions

    Making the cake

    • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply butter or nonstick spray.
    • In a large bowl, beat together the pumpkin puree, sugar, oil, and eggs. In a separate bowl, sift together the flours, baking powder, baking soda, salt, and spices. Gradually beat the dry mix into the wet. Fold in the chocolate chips.
    • Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the center passes the toothpick test. Let cool to room temperature, or chill in fridge if desired.

    Frosting

    • In a large bowl, beat butter until creamy. Add in the milk, vanilla, and cloves. Slowly beat in the cocoa and the base amount of confectioners' sugar, adding more if needed to reach spreadable consistency. Cover the top of the cake. Slice within pan, or use foil to lift cake onto cutting board.
    • Store covered in the fridge.

    *OM NOM NOM!*

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      Bready or Not Original: Pumpkin Raisin Cookies

      Posted by on Oct 16, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

      Pumpkin Raisin Cookies! These delicious treats combine a lot of fall flavors.

      Bready or Not Original: Pumpkin Raisin Cookies

      I don’t know why I never thought to pair raisins and pumpkin in cookies before. After all, I’ve used them together in bread.

      These cookies are all the more delicious because of the use of pumpkin pie spice. That mix is obviously good with pumpkin, but wow, does it go well with raisins!

      Bready or Not Original: Pumpkin Raisin Cookies

      On the subject of raisins, I am biased toward golden raisins, but really, you can use whatever seedless variety you wish.

      Bready or Not Original: Pumpkin Raisin Cookies

      Also, using golden raisins makes it less likely that hungry people will endure Cookie Betrayal Syndrome (CBS). This is the condition wherein people who hate raisins accidentally ingest raisins in cookies because they think the raisins are really chocolate chips.

      Bready or Not Original: Pumpkin Raisin Cookies

      Good bakers are honest bakers. Golden raisins are usually pale enough in color that they won’t mislead people.

      Bready or Not Original: Pumpkin Raisin Cookies

      Besides, maybe, just maybe, people who’ve endured CBS will think these cookies look so good they’ll give them a try, even knowing what they contain.

      Bready or Not Original: Pumpkin Raisin Cookies

      These chewy cookies partner up pumpkin, raisins, and pumpkin pie spices in a delicious new way. Enjoy them through the fall and all the year long! NOTE: the dough needs to chill for at least a few hours prior to baking.
      Course: Dessert, Snack
      Keyword: cookies, pumpkin
      Author: Beth Cato

      Ingredients

      Cookies

      • 1 cup unsalted butter 2 sticks, softened
      • 1 1/2 cups white sugar
      • 1/2 cup pumpkin puree
      • 2 teaspoons vanilla extract
      • 1 1/2 teaspoons baking powder
      • 1 teaspoon pumpkin pie spice
      • 1/2 teaspoon salt
      • 1 egg room temperature
      • 2 2/3 cups all-purpose flour
      • 3/4 cup golden raisins

      Topping

      • 1/2 cup white sugar
      • 1 Tablespoon pumpkin pie spice

      Instructions

      • In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it's even stickier when warm
      • Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
      • Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.

      OM NOM NOM!

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        Bready or Not: Chocolate-Swirled Pumpkin Bars

        Posted by on Oct 9, 2019 in Blog, blondies, Bready or Not, brownies, chocolate, pumpkin | 0 comments

        Chocolate-Swirled Pumpkin Bars. Because I will never feature enough iterations of this perfect pairing.

        Bready or Not: Chocolate-Swirled Pumpkin Bars

        Yeah, every year I do a new take (or a couple) on this lovely Voltron-saving-the-galaxy team-up between pumpkin and chocolate. You know why? Because it’s AWESOME. Like Voltron. With a lot less death and destruction.

        Bready or Not: Chocolate-Swirled Pumpkin Bars

        This recipe gets extra oomph from cream cheese, but by no means do these taste like cheesecake bars. Here, the cream cheese adds umami richness rather than straight-out cream cheese flavor.

        Bready or Not: Chocolate-Swirled Pumpkin Bars

        I was amazed by how thick these bars ended up. Really, these are more akin to cake than standard blondies or brownies.

        Bready or Not: Chocolate-Swirled Pumpkin Bars

        Bake these up and brighten someone’s day. You don’t need to summon up Voltron to save a person’s world. Sometimes, baked goods can do the trick.

        Bready or Not: Chocolate-Swirled Pumpkin Bars

        Need more pumpkin X chocolate OTP? Check out past posts on Bready or Not!

        Pumpkin Chocolate Chip Bars
        Pumpkin Nutella Swirl Muffins
        Triple Chocolate Pumpkin Bundt Cake
        Chocolate Chip Pumpkin Shortbread
        Pumpkin Chocolate Chip Bread (2 loaves)

        Bready or Not: Chocolate-Swirled Pumpkin Bars

        This perfectly autumn recipe pairs pumpkin and chocolate with the richness of cream cheese to create thick, moist bars.
        Course: Dessert, Snack
        Keyword: bars, chocolate, cream cheese, pumpkin
        Author: Beth Cato

        Equipment

        • 15x10-x1 jelly roll pan

        Ingredients

        Pumpkin base layer

        • 2 cups all-purpose flour
        • 1 1/2 cups white sugar
        • 2 teaspoons baking powder
        • 2 teaspoons ground cinnamon
        • 1 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1/4 teaspoon ground cloves
        • 4 eggs
        • 15 ounces pumpkin puree
        • 1 cup vegetable oil

        Chocolate swirl

        • 8 ounces cream cheese softened
        • 1/3 cup white sugar
        • 1 egg
        • 1 Tablespoon milk
        • 1/2 cup semi-sweet chocolate chips

        Topping

        • 1/2 cup semi-sweet chocolate chips

        Instructions

        Prepare the base layer

        • Preheat oven at 350-degrees. Line a jelly roll pan (15x10x1) with aluminum foil, making sure the edges are covered. Add nonstick spray or grease.
        • In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add the four eggs, the pumpkin, and oil. Pour into the prepared pan.

        Start the chocolate swirl

        • Microwave 1/2 cup of chocolate chips, zapping in short increments and stirring well between each pass, until it is melted. Set aside.
        • In a mixing bowl, beat the cream cheese with the sugar; it's okay if it's still a little lumpy. Follow up with the one egg, milk, and melted chocolate. Dollop the chocolate mixture atop the pumpkin batter. Use a narrow spatula or butter knife to swirl layers together in a marbled effect. Sprinkle the remaining chocolate chips on top.
        • Bake 25 to 30 minutes, until it looks puffed and the middle passes the toothpick test. Cool on a rack for at least an hour, then chill in fridge before cutting. This will make it easier to cut.
        • Use foil to lift onto a cutting board. Slice into bars then store chilled in a sealed container with waxed paper between stacked layers.

        OM NOM NOM!

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          Bready or Not: Buttery Pumpkin Cookies

          Posted by on Oct 2, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

          It’s October! That means Bready or Not resumes its traditional month of pumpkin recipes, starting with these Buttery Pumpkin Cookies.

          Bready or Not: Buttery Pumpkin Cookies

          These cookies are a dream come true for pumpkin lovers. They are soft and tender, like handheld cake, really.

          Bready or Not: Buttery Pumpkin Cookies

          But of course, the cookies are better with a little extra sweetness. These babies need ICING–a brown sugar icing that comes together quickly on the stovetop.

          Bready or Not: Buttery Pumpkin Cookies

          This is a recipe to make to share: the end result is about 70 tablespoon-sized cookies!

          Bready or Not: Buttery Pumpkin Cookies

          Modified from Fall Baking 2016 from Better Homes & Gardens.

          Bready or Not: Buttery Pumpkin Cookies

          There are more pumpkin recipes to look forward to this month! Here’s the full schedule:
          Buttery Pumpkin Cookies (today)
          Chocolate Swirl Pumpkin Bars
          Pumpkin Raisin Cookies
          Pumpkin Chocolate Cake
          Pumpkin-Ginger Coffee Cake

          Bready or Not: Buttery Pumpkin Cookies

          This recipe makes about 70 frosted cookies, each loaded with pumpkin and spice and topped with a perfect complement of brown sugar icing. Note that the frosting amount should be just adequate to top the cookies, but if a few cookies remain naked, that's no tragedy. They are good by themselves, too!
          Course: Dessert
          Keyword: cookies, pumpkin
          Author: Beth Cato

          Ingredients

          Cookies

          • 1 cup unsalted butter 2 sticks, room temperature
          • 2 cups white sugar
          • 2 teaspoons baking powder
          • 2 teaspoons baking soda
          • 3 teaspoons pumpkin pie spice
          • 1 teaspoon salt
          • 2 eggs
          • 2 teaspoons vanilla extract
          • 15 oz can pumpkin puree
          • 4 cups all-purpose flour

          Brown sugar icing

          • 1/2 cup unsalted butter
          • 1/2 cup brown sugar packed
          • 1/4 cup milk or half & half
          • 1 teaspoon vanilla extract
          • 3 cups confectioners' sugar

          Instructions

          • Preheat oven at 350-degrees. Line a large cookie sheet with parchment paper.
          • In a large bowl, beat the butter until creamy. Mix in the white sugar, baking powder, baking soda, pumpkin pie spice, and salt. Beat until fluffy, scraping bowl as needed. Add the eggs and vanilla, followed by the pumpkin. Mix in the flour until just combined.
          • Use a tablespoon scoop to dole out dough onto the cookie sheet, spacing out to allow for expansion. Bake for 12 to 15 minutes, until tops are set and edges golden. Cool on wire rack.
          • Once cookies are completely cool, make the icing. In a small saucepan, cook the butter and brown sugar, stirring constantly until sugar is dissolved. Stir in the milk and vanilla. Mix in the confectioners' sugar until smooth, adding more if necessary to reach a spreadable consistency. Use the back of a spoon to spread the icing onto the cookies. If the icing in the pot begins to harden, stir in a few drops of hot water to make it pliable again.
          • Store cookies in a sealed container, with waxed paper or parchment between the layers.
          • OM NOM NOM!
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          Bready or Not: Pumpkin Pie Snickerdoodle Bars

          Posted by on Oct 31, 2018 in Blog, blondies, Bready or Not, cookies, pie, pumpkin | Comments Off on Bready or Not: Pumpkin Pie Snickerdoodle Bars

          Happy Halloween! Today I bring you a major treat, no tricks. These Pumpkin Pie Snickerdoodle Bars will boggle your mind in the best kind of way.

          Bready or Not: Pumpkin Pie Snickerdoodle Bars

          That’s because these bars really do, in fact, taste like a combination of Snickerdoodles and Pumpkin Pie. Crazy, right?

          Bready or Not: Pumpkin Pie Snickerdoodle Bars

          And since those two things are delicious, that means these bars are REALLY REALLY GOOD. Not just the flavors, but the combination of textures.

          Bready or Not: Pumpkin Pie Snickerdoodle Bars

          That’s because these are soft and dense, easy to eat in hand or with a fork. The ones in the middle might end up a little gooier, though. Not necessarily a bad thing.

          Bready or Not: Pumpkin Pie Snickerdoodle Bars

          The list of ingredients looks long but it actually comes together pretty fast. The ingredients are so alike, I didn’t even bother washing the bowl and beater, which saved a lot of time and effort.

          Bready or Not: Pumpkin Pie Snickerdoodle Bars

          This makes a full 13×9 pan, so this is perfect for a potluck or family gathering. They might get softer after the two day point, but they will still be tasty.

          Bready or Not: Pumpkin Pie Snickerdoodle Bars

           

          Bready or Not: Pumpkin Pie Snickerdoodle Bars

          This recipe magically melds Snickerdoodle Cookies and Pumpkin Pie in a convenient, delicious bar. Make this treat to feed a hungry crowd!
          Course: Breakfast, Dessert, Snack
          Keyword: bars, pie, pumpkin, snickerdoodle
          Author: Beth Cato

          Ingredients

          Cookie Layer

          • 1 cup unsalted butter 2 sticks, room temperature
          • 2 cups brown sugar packed
          • 2 eggs room temperature
          • 1 Tablespoon vanilla extract
          • 3 cups all-purpose flour
          • 1 teaspoon baking powder
          • 1/2 teaspoon salt
          • 1/2 teaspoon cream of tartar

          Pumpkin Pie Layer

          • 1/2 cup unsalted butter 1 stick, room temperature
          • 1 cup white sugar
          • 2 eggs room temperature
          • 1 teaspoon vanilla extract
          • 1/2 teaspoon baking powder
          • 1/2 teaspoon salt
          • 1 teaspoon pumpkin pie spice heaping
          • 1 cup all-purpose flour
          • 15 ounce pumpkin puree

          Topping

          • 2 Tablespoons white sugar
          • 1 teaspoon cinnamon

          Instructions

          • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
          • To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.
          • Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.
          • Spoon together the topping and add it evenly over the top of the dough.
          • Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.
          • Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.
          • OM NOM NOM!
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