Savory Pumpkin Bread

Savory Pumpkin Bread

Fall has arrived and that means everything Pumpkin! Grandma DiDi has been experimenting in the kitchen and whipped up this savory pumpkin bread!

The cub is at an age where not every morning is created equal. As she navigates her big emotions, we often invite her toys to join in on the cooking process to keep her engaged. Whatever it takes! 🙂

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The cub began by cutting the chives. She followed Grandma DiDi’s lead.

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Next up, they mixed all the wet ingredients together starting with the pumpkin.

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Followed by the yogurt. The cub is at an age where she wants to do everything by herself. We guide her with assistance when needed.

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Stir, whip, mix! The cub loves this part!

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Now the cub helps add the dry ingredients.  In goes the flour.

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Nothing better than the smell of spices! Even ones that aren’t sweet.

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A new fun activity is grinding the pepper. She can do it all be herself!

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In go the chopped chives! Sprinkle them everywhere!

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The cub takes her stirring duties seriously. With all that flour, the dough is getting really thick! “Look how strong I am,” the cub explains!

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Again, the cub is not always willing to participate. And she does want to do everything herself. Grandma DiDi has to offer help in this scenario. The cub does not approve.

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Once the dough is added to the bread pan, the cub gets to sprinkle hemp and chia seeds to the top. Now it’s time to bake!

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Ding! The bread is cooked to perfection. Perfect for a sandwich or just warm with butter or a cheese spread! Dig in!

Savory Pumpkin Bread
(Adapted from chefdehome.com)

Ingredients

  • 1 cup pumpkin puree
  • 2 cups whole wheat flour
  • ½ cup sugar
  • 1 cup non-fat greek yogurt
  • 2 eggs, room temp
  • ÂĽ cup oil (canola, olive or oil of choice)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ginger
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 TBSP fresh chives or thyme (or both if you’d like)
  • ÂĽ tsp black pepper
  • ÂĽ cup hemp seeds (more for top)
  • ÂĽ cup chia seeds (more for top)

Directions

  1. Preheat oven at 350. Grease a 5 X 9 inch pan
  2. In a medium bowl, add wet ingredients: eggs, oil, and yogurt. Whisk to break eggs and mix in yogurt. Add pumpkin puree and combine well. set aside
  3. In a large bowl, add dry ingredients: flour, spices and sugar. Mix well with fork to distribute evenly. Add wet ingredients in 3 batches and fold in until flour is moist and well blended. Add seeds and herbs.
  4. Transfer to prepared baking pan and bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Let cool in pan for 20 minutes then loosen sides and turn out of pan.
  5. Slice thin and toast with butter or make sandwiches. Suggested ideas are cream cheese and olive, turkey and cheese. Peanut butter and jelly actually works, too!

Brown Butter Pumpkin Cookies

Brown Butter Pumpkin Cookies

Hello pumpkin season and my favorite time of year! To get in the spirit of the season, we decided to make some delicious pumpkin cookies.

*Warning, these are full of all the delicious ingredients that make cookies so good. Nothing gluten-free, sugar-free, butter free about these bad boys. Because a real cookie should be enjoyed once and awhile! Cookie1

Cooking should always be fun. The cub quickly discovered her reflection in the mixing bowl. A silly conversation ensued.  In the background you can see Grandma DiDi browning the butter over the stove.

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Grandma DiDi and the cub worked to add all the dry ingredients to the bowl. The cub helped stir while each one was added.

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Forget the spoon. Textures are fascinating to toddlers and they learn more by using their hands. The cub rubbed her hands in the flour, lifting it up and watching it fall through her fingers.

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In goes the cinnamon, but first, stop and smell it.

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Yum, that pumpkin pie spice smells delicious (and like my favorite season)!

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After deciding it was time to take her hair down, we were back to finishing the cookies. We mixed the wet ingredients and added raisins for flavor and texture.

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With curiosity, she watched Grandma Didi add all the wet ingredients to the dry ingredients.  We decided to also add a delicious new find from Trader Joe’s to this recipe.   Pumpkin spiced pumpkin seeds.

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Time to scoop them onto the cookie sheet. The cub enjoyed using the ice cream scooper to plop the dough on the cookie sheet.

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These smell as good as they look. The cub thoroughly enjoyed her treat and we were so thrilled to introduce her to a pumpkin cookies. Something we will be enjoying for years to come! Note – This recipe was adapted from sallysbakingaddiction.com

 

 

Brown Butter Pumpkin Cookies

 

Ingredients

  • 1 cup (2 sticks; 230g) unsalted butter
  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 and 2/3 (208g) cup whole wheat flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice1
  • 3/4 cup (200g) granulated sugar
  • 1/2 cup (150g) packed light or dark brown sugar
  • 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (228g) pumpkin puree ( not pumpkin pie filling and not the whole can) see note at bottom
  • Optional:   golden raisins and pumpkin spiced pumpkin seeds(or plain)

Directions

Preheat the oven to 350 degrees.
  1. Brown the butter: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.  Once browned, remove from heat immediately and allow to cool for 5 minutes.
  2. Meanwhile, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.
  3. Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin (see note about blotting). Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky.
  4. Add optional ingredients at this time if you choose.
  5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies won’t spread much unless you help out first!
  6. Top with more pumpkin seeds
  7. Bake for 14-15 minutes or until lightly browned and set on the edges.    Cool and store in airtight container in refrigerator or freeze.

NOTE:   For chewier cookies blot the pumpkin in a paper towel lined strainer or bowl and let it sit for 1/2 hour or squeeze it so it becomes drier.