pumpkin bread magic

1 15-ounce can of pumpkin puree
1/2 cup grapeseed oil
3 large eggs
1 2/3 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon fresh grated nutmeg
Heaped 1/4 teaspoon ground ginger
Two pinches of ground cloves
2 1/4 cups gluten free flour

1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.

In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 80 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

Cool it in the pan for at least 10 minutes.

Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.

Adapted from Smitten Kitchen

easier pumpkin something

I had fancy plans for dessert this Thanksgiving, but didn't actually get around to making the more complicated than I wanted to deal with pumpkin flan recipe below. So in my search for something easier I found this pudding recipe that was super simple. And it's a great base for so many other puddings I can't wait to try out. You can stop before you add the pumpkin and spices and end up with a great caramel pudding.

Ingredients:

1 cup 1% milk
1 cup half and half
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice

Directions:

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.

Beat eggs with a whisk in a large bowl.

Gradually add half the hot milk mixture to the beaten eggs.

Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly.

Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice.

Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.

Recipe courtesy of Health.com

thanksgiving pumpkin (something)

I knew I wanted something pumpkin-based for Thanksgiving, but I also knew I didn't really want pie. Something lighter always seems like a good idea after such a heavy meal, but I wasn't sure what direction to go in. My plan is to try out the Pumpkin Flan recipe below. I love flan. And I'm a pretty big fan of pumpkins. So combining the two seems like a winner to me.

Ingredients:

Flan Caramel:

1/4 cup water

3/4 cup pure cane sugar, preferably organic

Pumpkin Custard Filling:

1 cup half-and-half 

1 cup heavy cream

3/4 cup pure cane sugar, preferably organic

1 cup solid pack pumpkin (not sweetened canned pumpkin pie mix)

6 large eggs

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 teaspoons vanilla extract

1/8 teaspoon salt

Preparation:

Preheat oven to 350° F

Have ready a 9-inch round deep dish pie plate and a shallow roasting pan that the pie plate fits in.

Combine water and 3/4 cup sugar in a small heavy saucepan. Heat to boiling. Reduce heat, tilt pan several times but don't stir. Reduce heat and simmer for 5 to 10 minutes, until mixture turns a medium amber color. Watch closely to prevent burning. Immediately pour the hot mixture into pie plate and carefully tilt the plate to evenly coat the bottom of the plate before the sugar hardens. Set aside.

Combine half-and-half, heavy cream and 3/4 cup cane sugar in a heavy saucepan. Heat on medium until warm and sugar dissolves.

Combine pumpkin, eggs, spices, vanilla and salt in a large mixing bowl. Beat on high until blended.

Slowly drizzle warm cream mixture into pumpkin mixture, whisking until smooth and combined.

Pour pumpkin mixture over the hardened caramelized sugar in pie plate. Place pie plate in roasting pan and add about 1 1/2 inches of boiling water to roasting pan. Carefully place pan in preheated oven and bake for 60-70 minutes or just until custard sets.

Cool completely and refrigerate until ready to serve. Use a knife to loosen flan from sides of pie plate. Invert on a plate to serve. Can be prepared and refrigerated up to 2 days before serving.

Recipe courtesy of About.com