Friday, October 3, 2008

miniature pumpkin breads.

miniature pumpkin breads.
(photographs by me)

Autumn has arrived here in beautiful Portland, Oregon. Suddenly our heater in the house is on and the playground across the street is completely covered in fallen yellow leaves. And yes, the rain is back, which means spending more time at home and in the kitchen. It always seems that once October hits, I get an immediate and constant craving for all things that go along with the fall season: apple pie, butternut squash soup, roasted corn, and most of all, pumpkin everything. Nothing screams Autumn more than a home that smells like cinnamon and pumpkin, and few things make my mouth water more than it.

This afternoon I threw on a scarf (for the first time in awhile) and headed out into the rain to the grocery store for a can of pumpkin puree. After purchasing a tiny package of Martha Stewart's baker's twine, I have been wanting to make miniature breads to stack and tie together, so I thought baking little pumpkin breads would satisfy both of my cravings: miniature cuteness and the taste of pumpkin.

The recipe itself can be made both vegan or non-vegan (I chose the vegan route since that is how it was originally and because I only had one egg in the fridge). Also, the recipe is for two regular-sized loaves, so feel free to cut it in half to make one loaf or mini loaves like I did (just cut the baking time in half also for the small ones). Oh yes, and these turned out delicious and very moist. Autumn, I love you.

miniature pumpkin breads.

Pumpkin Breads: adapted from La Dolce Vegan

Ingredients:

2 cups granulated sugar
1/2 cup vegetable or canola oil
1/2 cup applesauce
3 eggs or egg replacer to equal 3 eggs
1 14oz. can unsweetened pumpkin puree
3 cups all-purpose flour
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup chocolate chips (optional)

Directions:

Preheat the oven to 350 degrees F. Lightly grease 2 loaf pans and set aside.
In a large bowl, stir together the sugar, oil, applesauce, eggs/egg replacer, and pumpkin. Set aside. In a medium bowl, stir together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir dry ingredients gently into the wet until it's "just mixed." Stir in the walnuts and chocolate chips, if using, and spoon dough equally into loaf pans.
Bake for 50-55 minutes or until a toothpick or knife comes out clean. Let cool 10 minutes before removing from pan.

14 comments:

VeggieGirl said...

I love Autumn as well - it's definitely in full-swing here!!

Such cute, delicious-looking pumpkin breads!!

heather said...

every fall i always pumpkin breads and cranberry breads, this is going to be on my list to try! looks so cute with the ribbon and twine!

toni said...

Just came back from pilates and saw this photo. My mouth is watering.

Sayward Rebhal said...

I was in SUCH autumn bliss yesterday, listening to the rain. It always sets me into nesting mode like woah, so I cleaned all afternoon and then spent all evening (and late into the night, actually) preparing and then canning from-scratch tomato sauce. So fun!

Anyway, these little breads look great and I can't wait to try my hand at pumpkin. Thanks for such an amazing website, you guys are my favorite!
~s

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http://portlandraindogs.com

Teresa said...

Hi! I'm new to your blog, and I love it! I'm checking in daily. Pumpkin is my fave too...especially pumpkin bread. So thanks....
I also make butternut squash soup on a regular basis in the Fall, so I'm curious how you make your's. I'll check your sidebar.
Happy baking!

Alicia Carrier said...

teresa, we don't have anything up for butternut squash soup yet, but keep your eyes peeled. when summer & i first started this blog earlier this year, one of the first things i thought of was my husband's butternut squash soup. it's amazing! we'll probably make some in the next few weeks.

Joe Horn said...

Looks awesome. I love pumpkin. We are all about the pumpkin at our restaurant right now!!

Julia said...

Nothing beats it! Pumpkin bread, in the fall, with a cup of chai!

mimi said...

although i am not vegan, i'm intrigued by this recipe and definitely want to try it. your twined little cakes look great!

SAHM I am said...

This year I canned my pumpkin bread in wide mouth pint jars for Christmas presents later. They keep up to a year, if you can keep from eating them that long!

Erin of Care to Eat said...

Those are adorable breads.
I just found your blog. I can't believe how much I love it and how Portland it is (I'm a native). My cousin and I blog together, too! I'm so excited to find your blog. It makes me feel like I'm back home. Can we add you to our blogroll?

Angelique said...

Hi, I just posted on my blog about making this recipe. It's at http://studiokiekje.typepad.com
It was delicious, thank you for sharing it! I really enjoy your blog.

have a lovely day,
Angelique

Miss Marie said...

Um, I'm definitely making these asap! I think I saw some cute mini bread molds the other day. I might have to make a shopping trip! Boy do I love your blog!

Carolyn said...

I made these this weekend, I did the full recipe and made a loaf plus a dozen muffins to share at work. I had some leftover chocolate chips so I did a little double-boiler-action and drizzled the chocolate sauce on top. Such a great recipe! And a great blog ... from one of your new fans :)