It’s late, you just got back from the ball, your Uber turned into a pumpkin, you’re exhausted and you’re HUNGRY. (Those tiny appetizers don’t fill anyone up.) What’s a girl to do? Make pumpkins into pumpkin bread and help yourself to a hearty slice before bed!
This pumpkin bread is a fairly traditional recipe with the addition of a bit of “fairy dust” in the form of white sanding sugar. It’s the perfect fall treat to keep on hand for cozy breakfasts and hearty snacks! And if you’re like me and can’t get enough of the pumpkin theme, you can make it with this gorgeous pumpkin loaf mold. I saw it during the Sur La Table excursion at IFBC, and I instantly fell in love. I also got this mini pumpkin cocotte and just have to decide what I want to do with it, other than display it! Aren’t they AMAZING?
Cinderella’s Post-Midnight Pumpkin Bread
- 4 TBS unsalted butter, plus additional for buttering the pan and topping the bread
- 1/4 cup vegetable oil
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 2/3 cups water
- 1 TBS white sanding sugar
- Preheat the oven to 350 degrees and butter and flour your loaf pan. Set aside.
- Beat the butter, sugar, and oil in a stand mixer until light and fluffy (about one minute).
- Add the pumpkin puree and mix until combined.
- Add eggs one at a time, mixing until fully combined each time.
- Whisk flour, salt, baking soda, baking spices, and spices in a bowl.
- Slowly add the flour mixture and the water to the wet mixture. Mix on low until just combined.
- Pour batter into a loaf pan. Gently tap the pan on the counter to remove air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then remove.
- Brush melted butter onto the top of the loaf and sprinkle the sanding sugar on top.
- Slice and enjoy!
You see, bringing a side dish to Thanksgiving is one thing, but bringing roasted pumpkin (instead of say, sweet potatoes or mashed potatoes) allows you to have a smug “Autumn Goddess” smile about you all evening. It’s not quick, but it’s worth it. The result is a comfort food-like treat that most folks don’t get.
Follow the recipe below, and see if you can use all parts of the pumpkin. The seeds are excellent roasted (use a low heat for a long period of time, essentially drying them out) and the stem could make a jaunty Thanksgiving-Day hat. Also make sure you enter the contest at the bottom of this post–you could win some sweet gear to get you in a pumpkin-roasting mood!
Start with a pumpkin that is meant for baking. I purchased mine from Top Foods, and it was a “Delicata” pumpkin. This list will tell you a bit about the various types out there, and can help you check if yours is right.
Pro Tip: If your husband sticks a mustache on your pumpkin, you will feel bad cutting it open.
- One small pumpkin for baking
- 1/3 cup Country Crock (plus additional for topping)
- Sea Salt
- Cinnamon, Nutmeg, and Cloves, or Pumpkin Pie Spice (to taste)
Preheat the oven to 400 degrees and prepare a baking sheet by covering it with aluminum foil.
Rinse the pumpkin.
Core the pumpkin (as you would if you were going to carve it) and de-seed and de-“gut” it. Keep the seeds if you want to roast them later!
Slice the pumpkin into quarters, finish scraping out the “guts”. A spoon works wonders here.
Cut the pumpkin into smaller slices–I cut it into three for every quarter.
Cut the slices into cubes and slice off the rind. Think of it like a cantaloupe.
Place the cubes in a large mixing bowl, and pour 1/3 cup of melted Country Crock over the top.
Season with the salt, cinnamon, nutmeg, cloves, and/or pumpkin pie mix to your tastes. I did a quick shake of everything.
Using your hands, mix together until the pumpkin pieces are thoroughly coated.
Pour the pumpkin pieces out on the baking sheet, and make sure they’re all laying flat in one layer.
Pour the remaining Country Crock from the bowl onto the tops of the pumpkin, and salt once more.
Bake in the oven for 45 minutes, or until the pumpkin is golden and a bit crispy on the edges, and tender on the inside.
Serve with a bit of Country Crock and salt or nutmeg to taste.
Plan on making roasted pumpkin for Thanksgiving? Hosting Thanksgiving dinner yourself? Enter this contest to win a Thanksgiving Kit that includes the following:
Check out more great recipes at CrockCountry.com and let me know what you’ll be making for Thanksgiving!
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
Fall doesn’t start for me until I enjoy my first pumpkin beer. This year, I connected with Dikla from Have Growler, Will Travel, and we created our own pumpkin beer tasting event. Naturally, that meant I needed to create some pumpkin beer cupcakes. These cupcakes are moist, dense, extremely pumpkiny, and very easy to make. The recipe is based on one from Snappy Gourmet, with a few changes.
Pumpkin Beer Cupcakes
1 box yellow cake mix
1 cup canned pumpkin
3/4 cup pumpkin ale (I used Dogfish Head’s Punkin Ale)
1/2 tsp cinnamon
Preheat oven to 350 degrees F.
Mix all ingredients together in a large mixing bowl.
Spoon batter into cupcake liners until 2/3 full.
Bake cupcakes for 19-23 minutes, or until a toothpick inserted into the middle comes out clean.
Frost and decorate!
Pumpkin Spice-Cream Cheese Frosting
8 ounces cream cheese, cold
5 TBS unsalted butter, room temperature
2 tsps vanilla
2 1/2 cups powdered sugar
2 tsps pumpkin spice (more or less as desired)
Beat cream cheese, butter, and vanilla with an electric mixer until smooth.
Add in 1/3 of the powdered sugar at a time, mixing until smooth.
Add in pumpkin spice, mixing until fully blended.
This recipe will give you stiff frosting that is easily piped onto a cupcake. Cut a hole in the bottom corner of a plastic bag, and fill with the frosting. Frost cupcakes then top with a quick shake of pumpkin spice.