Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.com
Breads, Breakfast, Recipes

Pumpkin Cranberry Bread

Easy and healthy, this perfectly spiced pumpkin quick bread is made with fresh cranberries! It is the best fall treat. 🙂

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comAs deep as my love for pumpkin is, my love for cranberries–FRESH cranberries–is almost just as great. There’s just something about that tartness that is super appealing to me! Every fall, you can find me raiding the produce section at my grocery store, filling my freezer with bags of fresh cranberries just in case a craving for fresh cranberry relish strikes in mid-March, when nary a bag of cranberries can be found. The fact that most of those bags get used up the following fall is something that I hope my husband doesn’t notice… but truthfully, he probably does [especially since we moved this year and had to empty our fridge/freezer entirely in the process. But that’s a subject for another day, right?!]. I was a Girl Scout back in the day and fully believe in being prepared.

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comBeing prepared is always a good thing when it leads you to the kitchen where a slice of this lovely pumpkin cranberry bread is waiting! This bread is everything that fall should be–filled with warm spices, a little indulgence, and a hint of crisp tartness. Mmm, my mouth is just watering at the thought of this bread… even though it’s long gone. #mustmakeanotherloafsoon

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comI always go back and forth between whether butter or oil makes the best quick bread or muffins. It really just depends, I think. I have favorite recipes in each category, but usually they call for quite a bit. Not this recipe! The three tablespoons of oil below is definitely not a typo–that oil, combined with yogurt, eggs, and pumpkin provides the perfect base for this quick bread. If fresh cranberries aren’t your thing [tear!], stirring in some dried cranberries or even chopped apples would be divine! For the chocaholics, try this recipe for pumpkin chocolate chip mini muffins–you won’t regret it! Enjoy!

one year ago: Cranberry and Cream Cheese Muffins
two years ago: Pumpkin Graham Muffins
three years ago: Pollo alla Poggia Alloro [Roasted Chicken]
four years ago: Homemade Maple & Brown Sugar Almond Butter
five years ago: Pumpkin Soup & Homemade Croutons

Pumpkin Cranberry Bread

  • Servings: 12 slices
  • Print

from The Sweets Life

Ingredients:

  • 1 1/2 cups white whole wheat flour [or 1 cup whole wheat flour + 1/2 cup all-purpose]
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • 7 1/2 ounces pumpkin puree [half of a 15 ounce can, about 1 cup]
  • 2 large eggs
  • 3 tablespoons canola oil
  • 1/3 cup plain or vanilla yogurt [applesauce could probably work too]
  • 1/4 cup milk
  • 3/4 cup chopped fresh cranberries

Directions:

Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray and set aside.

Stir together flour, pumpkin pie spice, and baking soda in a medium bowl and set aside.

With a mixer, beat together sugar, pumpkin, eggs, canola oil, yogurt, and milk. Fold in flour mixture and beat until just combined. Stir in cranberries.

Transfer batter to the prepared pan, then bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake! Cool completely before cutting–you can let cool in the pan for 15-20 minutes before loosening with a knife and inverting on a wire rack. Store covered at room temperature for up to three days. This bread also freezes great!

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Pumpkin Cinnamon Swirl Bread - soft, fluffy cinnamon swirl bread made with fall's favorite flavor! via thepajamachef.com #pumpkin #recipe #bread #baking
Breads, Recipes

Pumpkin Cinnamon Swirl Bread

Soft, fluffy cinnamon sugar swirl bread made with fall’s favorite flavor–pumpkin! This bread is utterly fabulous!

Pumpkin Cinnamon Swirl Bread - soft, fluffy cinnamon swirl bread made with fall's favorite flavor! via thepajamachef.com #pumpkin #recipe #bread #baking

Happy Monday, guys! I have a treat for you. At least, I hope it’s a treat. Do you love homemade bread? I love homemade bread. Especially in the fall. Is there anything better than that yeasty, sweet smell filling the house as bread bakes on a cold day? I can’t think of much else that I love more, except the result: getting to enjoy slice after slice of that fresh, homemade bread. Mmm!

Pumpkin Cinnamon Swirl Bread - soft, fluffy cinnamon swirl bread made with fall's favorite flavor! via thepajamachef.com #pumpkin #recipe #bread #baking

Cinnamon swirl bread has long been my favorite treat. When I was a little girl, it was a huge treat to buy a loaf of cinnamon swirl bread at the grocery store. As I got older, I experimented with making it myself. A few years ago I went through a phase of making it twice per month–a loaf a week. Those were the good ole days! BTW I can’t believe I haven’t shared my all-time favorite whole wheat cinnamon swirl bread recipe yet. Ooops! These days I don’t seem to make time for that, but this fall I know I’ll be making time to make batch after batch of this PUMPKIN cinnamon swirl bread! It’s soft and fluffy; the perfect project for a lazy weekend afternoon at home.

Pumpkin Cinnamon Swirl Bread - soft, fluffy cinnamon swirl bread made with fall's favorite flavor! via thepajamachef.com #pumpkin #recipe #bread #baking

Ben and I have enjoyed this bread in many different ways–toasted with butter and pumpkin butter for breakfast, with a smear of peanut butter for a snack, and just plain sometimes too. But add butter–any kind–and you are in for a gigantic treat! 🙂 Next time I want to try this for french toast. Now THAT would be fancy. 🙂 I hope you get to try this bread soon. I know you’ll LOVE it as much as we did!

one year ago: Chipotle Mustard Pork Chops
two years ago: Sweet ‘n Spicy Apple BBQ Chicken & Slaw
three years ago: Peach Ginger Pie
four years ago: Honey-Lime Fruit Salad
five years ago: Rebel Banana Bread

Pumpkin Cinnamon Swirl Bread

  • Servings: 2 loaves
  • Print

from Cookie Monster Cooking

Ingredients:

  • 1/2 cup warm water – about 110 degrees F
  • 2 tablespoons instant yeast
  • 2/3 cup warm milk – about 110 degrees F
  • 2 large eggs, beaten
  • 1 1/2 cups pumpkin puree
  • 2 tablespoons canola oil
  • 1/2 cup brown sugar, lightly packed
  • 2 teaspoons salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 cups bread flour – 508 grams
  • 2 1/2 cups all-purpose flour – 312.5 grams

for swirl

  • 2 tablespoons unsalted butter, softened
  • 1/2 cup brown sugar, lightly packed
  • 2 tablespoons cinnamon

Directions:

In the bowl of a stand mixer, add water and yeast. Whisk to combine. Stir in milk, eggs, pumpkin, oil, brown sugar, salt, and pumpkin pie spice. With the dough hook on the mixer, add in half of the bread flour and mix on low to combine, then add remaining bread flour. With mixer running, gradually add the all-purpose flour. Mix on low for 5 minutes until dough is smooth and elastic. Lightly spray a large bowl with cooking spray. Shape dough into a ball and place in bowl. Turn to coat, then cover with a tea towel. Let rise for about one hour, until doubled in size.

Punch down dough and transfer to a floured countertop. Divide dough in half, then roll in a 9×11 inch rectangle. Butter each rectangle with softened butter, leaving a 1/2 inch border on all sides. In a small bowl, stir together brown sugar and cinnamon, then sprinkle over butter. Roll up each rectangle into a log, starting with the short end. Pinch the long seam and the ends to seal the dough.

Grease two 9×5 inch loaf pans with cooking spray, then place dough in pans. Cover pans with tea towels, then set aside and let rise for 30-45 minutes, until dough has topped the edge of the pans.

Meanwhile, preheat oven to 375 degrees F. When dough has risen, bake for 30 minutes or until golden brown on top. If you insert a thermometer in the middle, temperature should read 190 degrees F. When tapped, dough should sound hollow. Cool completely before slicing. Enjoy!

Pumpkin Banana Muffins | thepajamachef.com
Breakfast, Muffins, Recipes

Pumpkin Banana Muffins

Add some pumpkin to your normal banana muffins for a fun twist on a classic recipe. 🙂

Pumpkin Banana Muffins | thepajamachef.comWhen you move, you often have a lot of food to use up so you don’t have to haul it across town. Or is that just me? Soooo I hope you can bear with me as I talk about pumpkin in May. I love it year round, and hope a lot of you do too! Ha!

Pumpkin Banana Muffins | thepajamachef.comAs you know if you’ve ever read my blog, I love muffins. SO much. I almost always have them wrapped in sandwich bags to add to our work lunches–it’s so handy. And since I try to make most of my muffins on the healthier side, it’s a fun good-for-you pseudo-dessert to enjoy during the work day. I’m sure some nutritionists/dieticians might disagree with me on this… but heyyy I like my muffins and I’m not ashamed of it. 🙂 Muffins aren’t ever filling enough for a normal breakfast, but they are a great lunchbox addition or snack. I know these muffins don’t look like much, but they taste great. Like their name implies, they’re a cross between banana and pumpkin muffins. Neither flavor overwhelms, and both flavors go great with pumpkin pie spice. I love making muffins with lots of fruit and/or spice so you don’t have to have tons ‘o sugar to get tons ‘o flavor. I know this is a recipe I’ll turn to again and again since I always have brown bananas on hand, and come fall, will have half empty cans of pumpkin to use up. If you want to spice these up a bit, feel free to stir in some sliced almonds or mini chocolate chips. Mmm! Enjoy!

two years ago: Apple Cream Chicken
three years ago: Pork Chops with Balsamic Blackberry Salad + Orzo

Pumpkin Banana Muffins

  • Servings: 12-16
  • Print

adapted from Simmworks Family Blog

Ingredients:

  • 2 cups all purpose or white whole wheat flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2-3 teaspoons pumpkin pie spice
  • 2 medium bananas, mashed
  • 1 cup pumpkin puree
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Spray muffin tins with cooking spray or line with paper liners. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and pumpkin pie spice.

In a smaller bowl or measuring cup, whisk together bananas, pumpkin, oil, eggs, and vanilla, until fully combined.

Add wet mixture to dry mixture, gently folding until combined. Divide batter between prepared muffin cups, then bake for 13-15 minutes until a toothpick inserted in the center comes out clean.

Pumpkin Pie Peanut Butter Cups | thepajamachef.com
Candy, Desserts, Recipes

Pumpkin Pie Peanut Butter Cups

Pumpkin Pie Peanut Butter Cups combine my most favoritest flavors in a perfectly addictive, rich candy treat! 

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

If you like pumpkin pie, or chocolate, or peanut butter, you will LOVE these little bites. They are the absolute perfect blend of pumpkin and everyone’s favorite chocolate-peanut butter treats. I just can’t get enough of them! Except that I can. They are so rich and full of delicious [and SIMPLE] ingredients that one is more than enough. Until a couple hours later. 🙂

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

Whenever I can, I love to keep these no-bake peanut butter cup bars in the freezer. One day I was stressed and REALLY needed one of those bars. They’re good, but they’re uber sweet. Plus, it’s pumpkin season. Soooo, I chose one of the many recipes on Pinterest and hoped for the best. I love pumpkin but I just wasn’t sure how it’d go with peanut butter, ya know? Turns out… pumpkin + peanut butter + chocolate = LOVE x a zillion. 🙂 The filling tastes like a creamy, nutty pumpkin pie. I’ve never had pumpkin pie with chocolate, but now I’m tempted to add peanut butter to my pumpkin pie filling and drizzle it with chocolate syrup. It’s crazy talk, I know, but these are just SO good. You’ve gotta try them… they’d be a great secondary dessert for Thanksgiving or a great weeknight snack. 🙂 Enjoyyy!

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

one year ago: Mixed Vegetable Mornay 
three years ago: Crockpot Saucy Italian Chicken
four years ago: Monster Cookies

Pumpkin Pie Peanut Butter Cups

  • Servings: 10
  • Print

from The Lean Green Bean

Ingredients:

  • 4 tablespoons pumpkin puree
  • 4 tablespoons peanut butter [I used natural creamy but anything would work]
  • 1 1/2 tablespoons maple syrup [or other liquid sweetener like honey or agave]
  • 1 teaspoon chia seeds
  • pinch of pumpkin pie spice
  • 1+ cup chocolate chips [I used milk chocolate but semi sweet or dark or white would work too]

Directions:

On a small baking sheet, place 10 silicone muffin liners. Alternatively, you could line a muffin tin with 10 paper liners – but I think silicone works better for candy if you have it.

Stir together pumpkin, peanut butter, maple syrup, chia seeds, and pumpkin pie spice in a small bowl. In another small bowl, melt 1/2 cup chocolate chips for the base in the microwave. I always melt chocolate on 50% power in 20 second bursts, stirring in between, and always stop when some of the chips are still separated so as to not burn it. When you stir vigorously it melts them in.

Place 1/2 tablespoon of the chocolate in the base of each cup. Scoop 1 tablespoon of the pumpkin mixture on top of chocolate in each cup,  gently pressing down with a spoon to create a disk.

Melt remaining chocolate, then cover pumpkin layer with chocolate. If you run out of chocolate feel free to use more–I just barely had enough.

Freeze the cups for 30-40 minutes, then store in the refrigerator until ready to serve.

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek
30 Before 30, Cookies, Desserts, Recipes

#PumpkinWeek: Pumpkin Biscotti

Crunchy, pumpkin spiced biscotti make a crisp fall morning extra special!

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

I first started drinking coffee eight years ago in a little corner cafĂ© in Nice with ornate velvet chairs, marble tables, and the most divine pastries you have ever seen in your life. Iiiiii know. It’s as idyllic as it sounds–this is France we’re talking about, after all. The cafĂ©s in Paris did not even BEGIN to compare. This little spot is a slice of heaven on earth. I remember luxurious mornings on that summer project with Cru, sitting and reading and talking in that cafĂ© with a big green awning, wishing that summer would never ever end. But it did, and I came home, and US coffee is nothing like that strong French brew, especially when said brew is layered with cream and thick caramel. Mmmmmm! I gradually journeyed from occasional fancy, caramel-y coffee drinks to an everyday coffee habit with a constant rotation of Paramount Coffee in our cupboard [no sponsor or anything, we just really like their coffee]. One thing I never understood was biscotti.

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

The concept of biscotti–cookies at breakfast–totally makes sense. But a hard cookie? That you dip in coffee? Well, that just sounds weird. I’ve never been a dip-my-Oreos-in-my-milk kinda girl. Crumbs=gross. The only biscotti I’ve ever had just was… boring and tasteless. And let’s face it–I probably tried to bite into it without enough dunking. Ooops?

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

There’s nothing gross or boring or tasteless about these biscotti! They’re full of real pumpkin, lots of pumpkin spice, and a healthy coating of white chocolate on top. These biscotti taste so good you’ll forget it’s just a normal morning at home, and instead think you’re lounging in a fancy French coffee shop! If only. 🙂

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

Though I made these biscotti for #PumpkinWeek [it ends tomorrow! Tear!] they also fulfill one of my 30 before 30 goals. Yay! Thanks to Terri from Love and Confections for hosting. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

one year ago: Peanut Butter Apple Oatmeal Cookies
two years ago: 30 Minute Chicken Tortilla Soup
three years ago: Pumpkin Biscuits
four years ago: Maize and Blue Cupcakes

Pumpkin Biscotti

  • Servings: 24
  • Print

from Sweet Pea’s Kitchen

Ingredients:

  • 2 tablespoons unsalted butter – optional
  • 1 1/4 cup pecans, coarsely chopped – optional
  • 2 eggs
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup white chocolate
  • 1/2 tablespoon canola oil

Directions:

If using nuts, melt butter in a large skillet set over medium heat. Add nuts and stir to coat. Cook nuts, stirring constantly, until they brown. Remove from heat and cool completely before proceeding.

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silpat.

With a mixer, beat together eggs, brown sugar, pumpkin, and vanilla until the mixture thickens. With mixer on low, slowly add flour, baking powder, and pumpkin pie spice. Dough will be thick so just mix it in a little with the mixer and then finish up by hand. If using nuts, fold in at the end. Dough will be crumbly.

Divide the dough in half, then shape each half into a 3×10 inch log. Place on prepared baking sheet, then wet hands and smooth logs if necessary.

Bake until the logs are slightly firm to the touch, about 25-30 minutes. I found that without nuts, my logs didn’t firm up at all until about 35-40 minutes, but they do firm up more as they cool so go with your instincts. Cool on the baking sheet for 15 minutes, then remove to a cutting board and slice with a serrated bread knife. I got about 12 slices by cutting my pieces about 1/2-3/4 inch thick.

Return cookies to baking sheets, cut sides up. Place in a single layer and bake until firm, about 20 minutes, flipping halfway. Remove to wire rack to cool completely.

Once biscotti have cooled, melt white chocolate and oil together in a microwave safe bowl, heating on 50% power in 30 second bursts, stirring in between to melt. Drizzle, brush, or dip with white chocolate.

Store biscotti in airtight container. It’s best within the first four days, but will keep for 3-4 weeks.

Linked up with: Weekend Potluck.

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Chia Granola by Love and Confections
Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
Pumpkin and Corn Chowder by Curious Cuisiniere
Buttermilk Pumpkin Pancakes by Life Tastes Good
Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
Praline Frosted Pumpkin Brownies by My Catholic Kitchen
Slow Cooker Pumpkin Butter by Making Miracles
Pumpkin Biscotti by The Pajama Chef
White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry