Cheddar Pumpkin Bread

Cheddar Pumpkin Bread

A savory pumpkin loaf with cheddar cheese and crunchy pumpkin seeds decorating the top.

Although it’s a yeast bread it has the texture of a quick bread – soft, dense and fluffy with a subtle taste of pumpkin and sharp cheese. A match made in heaven. Together, they give it a pretty fall color, a cross between light orange and yellow, kind of like pumpkin tinted sunshine.

This is the most perfect bread to wake up to on Thanksgiving morning. Make toast smeared with cold, melting butter or top it with an egg. It just screams of the season – Thanksgiving and fall and all the promising things still to come. {Like leftover turkey sandwiches.}

I love this time of year. This pumpkiny bread is just one of the many reasons why.

Pumpkin Cheddar Bread

Cheddar Pumpkin Bread

Rating: 51

Cook Time: 55 minutes

Yield: 1 loaf

Cheddar Pumpkin Bread

A savory pumpkin loaf with cheddar cheese and crunchy pumpkin seeds decorating the top. Although it's a yeast bread it has the texture of a quick bread - soft, dense and fluffy with a subtle taste of pumpkin and sharp cheese.

INGREDIENTS:

3 + 3/4 cups all-purpose flour, plus more for surface and bowl
1 teaspoon light-brown sugar
1 teaspoon instant yeast
1 + 1/4 teaspoons salt
1 cup room temperature water (preferably bottled)
3/4 cup canned pumpkin
1 + 1/3 cups shredded extra sharp cheddar cheese
1 tablespoon unsalted butter, softened, for buttering pan
1 large egg, lightly beaten with 1 teaspoon water
a handful of pumpkin seeds for the top

INSTRUCTIONS:

  1. In a large bowl (or in your stand mixer) whisk 3 + 1/2 cups of the flour, the brown sugar, yeast and salt together.
  2. Add the water, pumpkin and cheese. Stir to combine - the dough will be sticky.
  3. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball adding up to 1/4 cup more flour if needed (or use the dough hook on your stand mixer). Sprinkle the ball of dough with flour all over and sprinkle a large bowl with it too. Place the dough in the bowl, cover with plastic wrap and set in a warm place until doubled in size about 1 + 1/2 hours.
  4. Grease a standard sized loaf pan.
  5. Transfer dough to a lightly floured surface and knead a few times then form it into a loaf shape to fit the pan.
  6. Place it in the greased pan and cover with plastic wrap. Set in a warm place 1/2 hour to 45 minutes - it should rise again but doesn't have to be doubled in volume.
  7. Preheat oven to 375 degrees F. Make a slash down the center of the loaf with a sharp knife. Brush the top with the egg wash and sprinkle with pumpkin seeds.
  8. Bake until the loaf sounds hollow when tapped and is browned and shiny on top 45 - 55 minutes. Let cool in pan 20 minutes then turn out onto wire rack to cool completely.

Notes:

Adapted from Country Living

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheddar-pumpkin-bread/

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Little pumpkin cakes sandwiched with marshmallow fluff buttercream. Why they’re called “pies” I’ll never know because whoopie “cakes” is more fitting. To their credit whoopie “pies” is cuter.

The word on the street is that pumpkin is out of season already. I refuse to believe it. It’s just a rumor pumpkin haters would have you believe. A big mistake. They can’t be out of season if Thanksgiving is still ahead of us. Thanksgiving was made for pumpkin pie eating. And in case you forgot pumpkin comes in a can! Helloooo. . .That means it is never out of season in my heart of hearts.

So these whoopie pies are like one of the best little treats for making people happy. Tuck them into lunches, backpacks and share them with your best friend, coworkers and whoever else you want to see smile.

Everywhere whoopie pies go happiness follows. That’s just how they roll.

Pumpkin Spice Whoopie Pies

Pumpkin Whoopie Pies

Rating: 51

Cook Time: 12 minutes

Yield: about 22 whoopie pies

Pumpkin Whoopie Pies

Little pumpkin cakes sandwiched with marshmallow fluff buttercream.

INGREDIENTS:

1/2 cup soft butter
1/2 cup vegetable oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, at room temperature
1 (15-ounce can) pumpkin puree
3 1/4 cups all-purpose or white whole wheat flour (I like King Arthur)
Filling:
2 sticks butter, slightly softened but not too soft (I left it on the counter about 20 minutes)
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 cups marshmallow fluff

INSTRUCTIONS:

  1. Preheat the oven to 375°F. Lightly grease a whoopie pie pan or two baking sheets - or line them with silpats or parchment paper.
  2. In a large mixing bowl or in a stand mixer beat the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices together on medium speed until well combined.
  3. Scrape down the the bowl and then beat in the eggs one at a time, until fluffy and well-combined.
  4. Beat in the pumpkin on low speed.
  5. Add the flour in two additions mixing well on low speed after each addition. The batter will be thick.
  6. Use a small ice cream scoop (2 tablespoon size) to drop the batter onto the baking sheets about 2" apart or fill the whoopie pie pan 1/2 to 2/3 full.
  7. Bake about 10 - 12 minutes until the cookies are firm on top and lightly brown around the edges.
  8. Cool on baking sheets for 5 minutes then move to wire racks to cool completely.
  9. To make the filling beat the butter on medium speed 2 minutes. Add all the confectioners' sugar and the vanilla. Beat on medium 5 minutes. It should be thick and fluffy.
  10. Scrape down the bowl and add the marshmallow fluff. Beat on low just unti combined no more than 1 minute.
  11. You can scoop the filling into a large piping bag fitted with a big, plain tip to fill or just dollop big spoonfuls onto the middle of the flat side, top with another and press together.
  12. Store in one layer in a tightly covered container up to 5 days or wrap each one with plastic wrap.

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/pumpkin-whoopie-pies/

I’m linking this to the 12 Weeks of Winter Squash hosted by Joanne of Eats Well With Others and Heather of Girlichef! If you make a recipe this week using squash please link it below.

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