Essential Pumpkin Bread

A classic Pumpkin Bread that's tender and moist, with the perfect amount of warm spices.  No one can resist this bread!

Everyone needs and essential recipe for Pumpkin Bread in their recipe box and this one is just the BEST.  It's the perfect recipe to use as is, or as a base recipe for mix-ins.  

When fall rolls around I can't wait to start baking with all the warm spicy flavors.  But I'm always torn on what to make first.  Something with apples, pumpkin, or maybe maple?  This year pumpkin won the race.  In looking at what bakery item to make I noticed that while I have many pumpkin recipes such as Pumpkin Waffles with Maple Cream Syrup , Blueberry Pumpkin Muffins with Almond Oat Streusel, Farmstyle Pumpkin French Toast, and Pumpkin Pie Bars, but I haven't posted a basic Pumpkin Bread recipe.  How can that be?

Well I'm here to provide you with a great recipe today.  One that you will make year after year.  Quick breads are easy to make and this recipe proves that.  You can literally mix this in one bowl and no mixer is required!  Quick breads are really the best.  Here are a few of my other recipes you may like:  Brown Sugar Sour Cream Banana Bread, Mom's Old Fashioned Country Zucchini Bread, and  Blueberry Coconut Banana Bread.

Now I used a new pan this time around instead of the standard loaf pans.  You can purchase my pan here.  I like making small loaves to give as presents to friends and neighbors during the holidays, which also helps us from eating all this decadent goodness!  This recipe will make 1 standard loaf or 6-7 small loaves.

This pumpkin bread is full of warm spices and would be perfect for breakfast, a snack with coffee or tea, or dessert with some cinnamon whipped cream on top. Yum!  Once you've made the tried and true recipe you may want to branch out.  Why not add in some chocolate chips, dried cranberries, or nuts next time.  The variations are endless.  Fall is here and I say "Bring on the comfort food!"

Enjoy!

Essential Pumpkin Bread

1 loaf - 6-7 mini loaves

1/2 cup vegetable oil
1 1/3 cups sugar
2 large eggs
1/2 - 15-ounce can pumpkin (not pumpkin pie filling)
1/3 cup water
1 3/4  cups flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract

Preheat the over to 350 degrees.

Spray a 8 1/2" x 4 1/2" loaf pan with cooking spray.  In a large bowl add the oil, sugar, eggs, pumpkin, and water.  Mix well.  Add in the flour, baking powder, baking soda, salt, nutmeg and vanilla.  Stir until just combined.  Don't over mix.

Pour the batter into the loaf pan.  Bake for 60-75 minutes until a toothpick stuck in the center of the loaf comes out clean.  Remove from the oven and cool on a wire rack for 10 minutes.  Remove from the pan and continue to cool.  Slice and serve.

Note:  If making mini loaves you will want to reduce the baking time to 20-30 minutes.

5 Ingredient Creamy Mushroom Tortellini

Tortellini is combined with sautéed mushrooms and spinach and covered with a wonderful cream sauce.  Easy and fast!

I can only think of one thing better than a quick weeknight dish and that's one with only 5 INGREDIENTS!  Yes, that is what we are making for dinner tonight.  A Creamy Mushroom Tortellini dish that requires 5 ingredients to make.  And it's GOOD!

Tortellini should be a pantry staple in your house if you are wanting to make deliscious but quick meals.  It's budget friendly, everyone love it, and it cooks in a matter of minutes.  Today we aren't just going to through some marinara sauce on it, no...we are going to jazz these babies up!

I chose chicken tortellini for a little protein but you can use cheese if you like.  Add in some mushrooms, a little garlic, and some spinach doused with a cream sauce...heaven!

You can't beat these easy quick weeknight meals that come together in under 30 minutes.  Give this a try and let me know what you think.

Enjoy!

5 Ingredient Creamy Mushroom Tortellini

serves 4


2 (9-ounce) packages chicken tortellini (or cheese)
2 tablespoons olive oil
8 ounces sliced cremini mushrooms
2 minced garlic cloves
1/2 cup half & half or heavy cream
2 packed cups baby spinach

Bring a large pot of salted water to a boil. Add cheese tortellini; cook according to package instructions until al dente. Drain well.

Heat olive oil in a large skillet over medium heat until shimmering. Add mushrooms, season with salt and pepper, and sauté until browned and tender, 5 minutes. Add garlic and sauté until fragrant, 1 minute. Add half & half and simmer until slightly thickened, 5 minutes. Add cooked tortellini and toss to coat. Add baby spinach, toss until wilted. Serve.

Taco Tuesday Side Dish: Skillet Lime Corn Saute

One bite of these charred bits of roasted corn laced with jalapeno and green onions, doused in lime juice and a sprinkle of queso fresco will having you saying Ole!

I've got the perfect side dish to go along with your next Taco Tuesday meal.  It's my Skillet Lime Corn Sauté.  It's bursting with flavor and takes no time at all to make.

SKILLET LIME CORN SAUTE

All you need is some corn, frozen or fresh work equally well, a little jalapeno and green onion for zestiness, some lime juice and a bit of queso fresco.  5 Ingredients to the tastiest side dish around!  They are perfect with your weekly tacos and will bring a new fresh flavor to the menu.

Don't stop at tacos though.  This side dish is wonderful next to grilled chicken, steak, or fish.  Why not pack this up and take it on a picnic, or even better to a potluck.  This is an easy quick side dish that is so versatile that it goes with just about everything. 

 

When it's summertime and the corn is fresh make use of that and cut the corn off the cob.  When it's any other season a bag of frozen crisp corn will transform into the most wonderful dish.  And by sautéing the corn you will get little bits of charred corn that brings on the flavor. YUM! 

I recommend using a cast iron skillet for this but it isn't absolutely necessary.  Other skillets may not allow you to get that great charred bits of corn that you are after, but it will taste amazing.

Try this with my Chicken & Bell Pepper Tacos for a great menu idea.  We thought it was the perfect combination and you will to!

Enjoy!

Skillet Lime Corn Sauté

serves 4

2 Tablespoon canola oil
2 cups corn (frozen or from 2 fresh corn cobs, cut off)
1 jalapeno, seeded and diced
1/3 c green onions, whites and greens, sliced

2 limes, juiced
queso fresco, crumbled

In a large cast iron skillet, heat oil over medium high heat.  Once hot add in the corn and cook for 3 minutes without stirring.  Add in green onions and jalapeno, stir and cook for 3 more minutes.

Turn off the heat and add the lime juice.  Stir to combine.  Sprinkle with queso fresco.  Serve hot or at room temperature.