fall

Pumpkin Bread

pumpkin-bread2

When I think of Fall potlucks, I think of anything with pumpkin and spices.  This Pumpkin Bread recipe has been in my family for years and it’s a great choice for your fall potlucks. Pumpkin and applesauce make it extra moist on the inside with a crunchy crust on the outside!

I prefer it with the raisins and walnuts, but it’s equally as good without.   It is a vegan recipe and can also easily be converted to gluten-free using a gluten-free flour (I highly recommend Red Mill Gluten-Free 1 to 1 Baking Flour).

Ingredients:

3 cups canned pumpkin

1 cup applesauce

4 cups white sugar

1 cup oil

5 cups flour

1 1/2 tsp. cinnamon

1 1/2 tsp. ground cloves

4 tsp. baking soda

1 tsp. salt

2 cups raisins, optional

2 cups nuts, optional

In a large bowl, mix together the pumpkin, applesauce, white sugar, and oil.  In a separate bowl, sift together the flour, cinnamon, cloves, baking soda, and salt.  Add the dry ingredients to the wet ingredients and mix thoroughly.  Add in the optional raisins and nuts.

Pour into greased loaf pans.  This recipe makes 3 to 4 regular-sized loaves.

Bake at 350 degrees for 1 hour 15 minutes.  Start checking them at one hour.  If you’re using mini loaf pans, start checking them at 30 minutes.

Bread is done when a toothpick inserted in the middle comes out clean.  It will get extra brown and crunchy around the edges, which is what you want!  Let cool completely and wrap in foil until potluck time.  Serve with a side of butter or other spread (like pumpkin spice cream cheese!).

 

Advertisements

Pumpkin Soup

Pumpkin Soup

This pumpkin soup is great for any Fall potluck!  The combination of pumpkin and cream cheese give it a rich, creamy texture and the cinnamon, ginger, and brown sugar provide just the right amount of sweetness.  The original inspiration for this soup came from The Joy of Cooking cookbook.  I omitted the ham and added a bar of cream cheese.

Ingredients:

1 T. butter or olive oil

1 cup minced onion

1/2 cup minced celery

3 cups canned pumpkin

3 cups scalded milk

1 bar of cream cheese

2 T. brown sugar

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

Salt, to taste

Black pepper, to taste

Heat the butter or olive oil in a soup pot over medium heat.  Add the onions and celery and cook until translucent, about 8 minutes.  Stir in the pumpkin, milk, sugar, ginger, cinnamon, salt, and pepper.

Heat through, but do not boil.  Use an immersion blender, or a regular blender, to puree the soup.

You can make this soup the day before your potluck.  Reheat the soup on low and then transfer to a crockpot for potluck time.  You can also serve it with a side of toasted pumpkin seeds or croutons for toppings!