Fall means lots of things but one of our favorites is pumpkin - in everything! From coffee and cake to bread and biscuits, pumpkin makes everything better. Here are two of our favorite recipes that are sure to whet your pumpkin whistle. We pinned this one to our Halloween Pinterest board, and for good reason. Salted Caramel? Yes please! Thanks to Creative Nancy, from whom this recipe has been adapted.
Yield: 12 slices
For the Bread
- 1 C all-purpose flour
- 3/4 C white whole wheat flour
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 3/4 C brown sugar
- 1/4 C granulated sugar substitute
- 1 tsp vanilla extract
- 1/2 C low-fat plain yogurt
- 2 tbsp canola oil
- 1 1/4 C pumpkin puree
For the Frosting
- 1/4 C butter, softened
- 2 tbsp pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 1/2 C confectioner's sugar, sifted
- 2 tsp milk
For the caramel drizzle
- 3 tbsp brown sugar
- 1 tbsp water
- 1 tbsp butter
- 1/4 tsp salt
- Preheat oven 325. Grease and flour a 9x5 loaf pan.
- Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.
- In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined. Add flour mixture and pumpkin, beat until just combined. Scraping down the sides of the bowl as necessary.
- Spread batter into prepared loaf pan. Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.
- While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.
- In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
- Slice bread and serve! Store leftovers in the refrigerator.
Pumpkin Spice Latte Cookies
Sarah here - mine's a little less complicated than Danielle's (although maybe not quite as delicious, depending on how much you like coffee). I whipped this up after a wonderful, simple theory to explore struck me last September...
Favorite blondie recipe + pumpkin pie spice mix + instant coffee = Pumpkin Spice Lattee Cookie?
Oh, I was right. I was so right. I stuck with vanilla blondies (no actual pumpkin) to keep the creamy flavor of a latte, and just added 2 tablespoons of instant coffee and 1 teaspoon of pumpkin pie spice. Of course, you can play with those additions - feel free to bump up the spice for some extra kick!
If you want to get really serious about pumpkin, start with a pumpkin blondie base - just leave out any additions like chocolate chips or nuts, and add the instant coffee and pumpkin pie spice instead. Let me know how it goes if you go this route!
Bake in a brownie pan at 350 for 35-45 minutes until wonderfully browned, cool, and enjoy with your favorite hot fall beverage. You may be wondering...did she really have a pumpkin spice latte cookie with a pumpkin spice latte? Yes I did. And it was so awesomely Autumn.
Have a favorite pumpkin recipe? Share it here.