Pumpkin Bread

Can you tell I like pumpkin? Just a little bit? haha well here is a recipe for pumpkin bread! I made these cookies the other day and had some left over pumpkin puree because I bought the bigger (29 oz.) can of pumpkin instead of the 15oz. So I made some bread. I love the moist and fluffy texture of this recipe as well as the sweet and spicy flavor. Perfect for fall! I added walnuts to mine but that is totally up to you.

Ingredients:
1 1/2 cups white sugar
1 1/2 cups light brown sugar
3/4 cup vegetable oil
1/4 cup apple sauce
4 eggs, at room temp. and lightly beaten
16 ounces (2 cups) canned, unsweetened pumpkin puree
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons nutmeg
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
2/3 cup water
1 cup walnuts or chocolate chips (optional)

Directions:
Preheat oven to 350 degrees. Butter and Flour or spray with pam, 2- 9x5 loaf pans. (I actually had enough batter for my loaf pans as well as 6 muffins) Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between loaf pans. Bake for about 50 minutes or until toothpick or cake tester comes out clean. Let stand for 10 minutes. Remove from pans and let cool.

Triple Chocolate Pumpkin Pie, I die!

Can I just tell you that I cannot wait for Thanksgiving!! I am so excited, not only does Thanksgiving mean delicious food and quality family time but it also means Christmas is like SUPER soon!! The year before last I made this pie and it was actually one of the first pies I have baked on my own. I usually bake cupcakes if you haven't noticed. But that Thanksgiving was the first Thanksgiving I cooked all by my big girl self. I chose this pie to make because I am a die hard chocolate fan but I also LOVE pumpkin pie! I am so excited to make it again this year, first of all so I can make it prettier! 2 years ago I kind of sucked, my piping bag exploded which explains the awful layer of milk chocolate smear on top! haha. But it tasted divine and I have been dreaming about it ever since! I am also making a classic pumpkin pie with a ginger snap crust... I will post the recipe for the crust on my next post. Yay for Thanksgiving and yay for Martha Stewart, she is the Thanksgiving queen! I am forever indebted to her for this recipe!

Serves 12

• FOR THE GRAHAM CRACKER CRUST
• 2 cups finely ground graham cracker crumbs (about 16 crackers)
• 3 ounces (6 tablespoons) unsalted butter, melted
• 1 tablespoon granulated sugar
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• FOR THE FILLING
• 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
• 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 3/4 cup packed light-brown sugar
• 3 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons coarse salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Ground cloves
• 1 ounce milk chocolate, melted

Directions

1. Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
   
3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.