first bites of fall

As soon as Texas weather starts to sink into the low 80s I feel like I can officially pull out my fall favorites; burlap table runners, pine cones and organic pumpkin puree. Somehow I always find a way to put a little pumpkin in everything. This time it wasn’t the pumpkin as the conversational ingredient in my Le Creuset stoneware, instead a bit of homegrown basil made me fall even more in love with that seasonal pumpkin flavor.

Pumpkin Basil Bread

2 1/2 c whole wheat flour, sifted

1 c organic pumpkin puree

2 eggs

2/3 c water

1/2 c extra virgin olive oil

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1 c sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 Tbsp. basil, finely chopped

1. Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

2. In a separate bowl,  mix together pumpkin puree, eggs, water and evoo. Stir in dry ingredients into puree mixture and add basil.

3. Pour into greased loaf pan. Bake 40-55 minutes and let cool on a rack. Pair with a sprig of basil.

 

pumpkin bread

From Thanksgiving to first day of 2013, baked goods will be passed from family to family as a celebration of the giving season. Among the divinity and Santa cookies, pumpkin bread will be wrapped up in colorful cellophane as one of the many breakfast and after dinner treats to enjoy all month long. Make your pumpkin bread stand out from the rest with my mother’s timeless pumpkin bread recipe.

Mama’s Pumpkin Bread

1 1/2 c flour
1 c sugar
1 can (15 oz.) pumpkin puree
1 tsp baking soda
1/4 c water
1/2 c olive oil
2 eggs, beaten
1/2 tsp salt
1/2 tsp clove
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 350°F. Sift together the flour, sugar, salt and baking soda.

2. Mix the pumpkin, oil, eggs, spices and water together. Combine with the dry ingredients.

3. Grease and flour 9×5×3 inch loaf pan. Pour batter and bake 55 minutes. Let cool.