Dear Reader – (day 10) Super Health-ified Greek Yogurt Pumpkin Bread

pumpkin bread A 550

Hey! It’s a food day! Yay!

In case you didn’t deduce so much from the title, it’s pumpkin bread – with the fat and sugar dialed down, and the whole grains and protein dialed up.

We’ve got just the eensiest bit of butter in there (by baking standards, anyway), and instead of processed sugar we’re using real maple syrup and molasses (because rumor has it that, as far as sugars go, these two are the healthiest).

So now we can bypass all that godforsaken, processed-pumpkin-everything looming on coffee shop pastry shelves and grocery store convenience isles.

If you’re craving fall in a breakfast/afternoon snack/dessert, I suggest you try this.

The icing is optional, of course, and made with real powdered sugar. There was no way to modify that one and enjoy even remotely similar results. The bread’s perfectly tasty without it – so whether or not you top it with icing is all about how decadent you want to be. And, if you happen to be a gluten-free eater, check the notes section. Something tells me this would work quite well with gluten-free flour too.

Dear Reader – (Day 10) Super Health-ified Greek Yogurt Pumpkin Bread

This quick bread could easily be made gluten free, simply by replacing the white and whole wheat flours with equal amounts of gluten free flour. I used glass loaf pans with this batch, and it worked well. I'm sure, however, that metal will do the trick too. A special note - because there is so little white flour in the recipe, the bread won't plump up as high as a regular quick bread might, but I assure you - even though it comes out fairly flat, and the slices end up rectangular, your pumpkin-loving heart won't be dissappointed!

Ingredients

  • 1/2 cup all-purpose white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour (or ground rolled oats)
  • 1/2 cup almond flour or almond meal
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves or ground allspice
  • 1/2 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup butter, room temperature
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups pumpkin puree
  • 1/3 cup plain, 2%fat greek yogurt
  • For the icing
  • about 1 1/2 cups powdered sugar
  • 1-2 tablespoons half and half

Directions

Pre-heat the oven to 350 degrees F.

Line two 9"x5" loaf pans with parchment paper.

In a medium bowl, combine white flour, wheat flour, oat flour, almond meal, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir to combine. Set aside.

In the bowl of a mixer, combine maple syrup, molasses, butter, eggs, and vanilla. MIx until incorporated. Butter will not mix in completely. It's ok.

Add half the dry mixture to the wet mixture. Fold until evenly mixed.

Add in pumpkin and greek yogurt. Mix again until incorporated.

Add in remaining dry mixture and fold until just mixed.

Pour half of the mixture into each loaf pan.

Bake at 350 for 40-50 minutes. Test with a toothpick.When it's inserted into the middle of a loaf and comes out with just a few cakey crumbs it's done.

Allow to cool on wire racks, in the loaf pans for 10 minutes. After 10 minutes, remove from loaf pans and carefully remove parchment paper. Allow to cool completely on wire racks.

For the Icing -

You really can eye-ball this one. Add your powdered sugar to a small bowl, then add small amounts of half and half, stirring well each time with a fork or whisk, until you reach the consistency you like. Voila!

Source

Adapted by Sara| Home is Where The Cookies Are, from sublimereflection.com

http://www.wherethecookiesare.com/2015/10/14/dear-reader-day-10-super-health-ified-greek-yogurt-pumpkin-bread/

Pumpkin Spice Muesli

Pumpkin Spice Muesli|Home is Where The Cookies Are

I am a middle child.

According to the experts, this makes me a peacemaker.

And so I am.

This is my gift to all those out there who are both angered and tempted by pumpkin spiced food offerings in the sweltering hot days of September. (If you live – blessedly – in a climate that’s affording you a cozy long-sleeved shirt at 3 o’clock in the afternoon, carry on with steaming hot lattes, my friends. Enjoy one for me.)

Living where we do, in sub-tropical suburbia, leaves my sentimental soul wanting during the “seasons”; which means I’m usually trying to comfort my heart’s desire for smoky bon fires, crunchy fallen leaves, and apple harvests with some serious head fakes.

I actually tried it, you know. Drinking a hot pumpkin spice latte. (So sue me.)

It just felt wrong –  to sit sipping a burning hot spiced latte while I sweated through my tank top, mopped my brow, and tried to pretend fall was in the midst.

The air doesn’t even smell like autumn yet – and it does sometimes, even here – because leaves do eventually fall (I’ve heard this is more because of the photosynthesis cycle and the shorter days than the actually temperature).

But as far as feeling like fall has arrived?

That’s the full-on head fake.

And that’s where pumpkin spiced muesli comes in.

Pumpkin Spice Muesli, Dry Ingredients|Home is Where The Cookies Are

I will admit unabashedly that I am a newbie to muesli.

It’s always sounded bizarre to me. And I have yet to try any version made with fruit juice instead of milk. I’m not ruling anything out for my future self though – weirder things have happened.

I met muesli face to face about a month ago, here.

It was crazy good. Then all of a sudden – it was supposed to be autumn, I felt the need to dive into the annual head fake, and voila.

Pumpkin Spice Muesli, Wet Ingredients|Home is Where The Cookies Are

Pumpkin Spice Muesli.

Fall flavor. Cold breakfast. Whole goodness.

I’ve eaten it, with gusto, at least 9 mornings out of the last 14.

And guess what?

It’s starting to feel a lot like fall.

Pumpkin Spice Muesli|Home is Where The Cookies Are

Pumpkin Spice Muesli

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6 servings

Pumpkin Spice Muesli

The perfect breakfast for hot fall days!

Ingredients

    For the dry ingredients:
  • 1 1/2 cups old fashioned rolled oats (I used Bob's Redmill Extra Thick)
  • 1/4 cup chopped, raw pecans
  • 2 tablespoons almond slices
  • 2 tablespoons raw pepitas (pumpkin seeds)
  • 2 tablespoons wheat germ
  • 2 medjool dates, small diced
  • 1 tablespoon minced candied ginger
  • For the wet ingredients:
  • 1 - 1 1/2 cup(s) reduced fat milk
  • 1 (5.3 oz.) container plain, fat-free, Greek yogurt
  • 4 tablespoons pumpkin puree
  • 2 tablespoons maple syrup
  • 3/4 teaspoons cinnamon
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon fresh grated nutmeg

Directions

Combine dry ingredients in a medium bowl. Mix well with clean hands, working the pieces of dried fruit apart.

Combine wet ingredients in a medium bowl and whisk to combine.

To serve, add about a half cup or so of dry ingredients to a bowl and top with wet ingredients (enough to cover dry ingredients - or more. It's up to you). Stir to combine. If desired, allow to sit for a while. If you want, you can put it in the fridge and allow it to soak overnight. Or, you can eat it right away, no soaking required.

To store - keep dry ingredients in an airtight container for several days. For the wet ingredients, transfer to a jar with a lid, and store in the fridge for up to 4 days. Shake well before using.

Source

Sara | Home is Where The Cookies Are

http://www.wherethecookiesare.com/2014/09/19/pumpkin-spice-muesli/

Dark Chocolate Quick Bread

Dark Chocolate Quick Bread: Pumpkin and Cashew butter give this dessert bread a dark and decadent texture

Aww Yeah.

I just said that.

Dark. Chocolate. Bread.Dark Chocolate Quick Bread - grain free decadent quick bread

Ummmm hmmmm.

And you know what’s all up in there?

Cashew butter, pumpkin, pure cocoa, and dark chocolate chunks.

Must I say anything else?

I kind of don’t want to say it’s Paleo bread because then all you normal eaters won’t bother trying it, but I promise you, I PROMISE:

you can’t.

even.

tell. Continue reading

Pumpkin Streusel Muffins

My first apple pie of the year dive-bombed into an epic fail the other day.

What was supposed to be a mouth-watering concoction of baked caramely apples dotted with cherry-cranberry compote all wrapped up in a buttery, flaky crust, manifested instead as a major mess in an under-cooked, too small crust.

Like I said.

Continue reading

Chipotle Chili Spiced Pepitas

Pepitas sound a little foreign.

Like maybe they don’t belong in this all-English speaking house.

But like so many other foods with Hispanic names, (i.e. taquitos, nachos, tacos, empanadas, chimichangas, enchiladas, burritos, pastilitos, picadillo,  lechon, carnitas. . . and so on. . . ) there’s pretty much no resisting them.

Continue reading

Pumpkin Spice Pound Cake With Cream Cheese Frosting

Remember how I said Country Apple Crumb Cake was, “by far, my favorite autumn cake?” Well this hunk o’ DEE-lish is closing in the gap. Oh pumpkin cake, how I love it, let me count the ways:
1. It’s super easy.
2. It smells like holidays wafting through your kitchen – bust out the Christmas music now!
3. It’s a super fast and painless recipe.
4. It’s moist.
5. It’s dense.
6. It can, and probably should BE at least one meal for your day.
7. It’s great company for your online Christmas shopping spree.

Seriously – if you like pumpkin anything, spice anything, you pretty much need to make this. Today.

Oh- and the frosting? Just keep in it’s own little dish and slap a little on each slice as you serve it.

Pumpkin Spice Pound Cake With Cream Cheese Frosting

Ingredients

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground cloves
  • 2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 15 ounce can pumpkin
  • For the Cream Cheese Frosting:
  • 8 oz. cream cheese, softened
  • 1 cup confectioners’ sugar

Directions

In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined.

Turn batter into a greased and floured 10-inch fluted tube pan (I used a bundt pan and it turned out beautifully). Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Serve warm or cold with a generous dollop of cream cheese frosting.

For the Frosting:

In a medium bowl and mix well until blended and smooth.

Source

Cake recipe adapted from Better Homes and Gardens, frosting recipe from Annie’s Eats

http://www.wherethecookiesare.com/2011/11/09/pumpkin-spice-pound-cake-with-cream-cheese-frosting/