Blogspot - Recipe Scratch Rusia

After encouragement from Tessa ( @nineandsixteen ), Jennifer ( @faithmd ) and Maria ( @growersdaughter ) I'm jumping on the Barefoot Contessa's Pumpkin Cupcake bandwagon.  Last year I made about 35 loafs of pumpkin bread from September-February, but I never put it in cupcake form and topped it with cream cheese frosting.  These were so utterly delicious.  The cake is basically the same recipe as the pumpkin bread recipe I use - so moist from plenty of pumpkin puree (making it healthy, right?) and warm spices.  And that frosting.  OMG - so soft and creamy.  The slight sweetness was absolutely the perfect compliment.  We've enjoyed them after school for snacks and for breakfast : )   And now they are gone and I want to make more. I made them in my Jumbo Brown Cupcake Papers and used the Large Scoop  to put them into the papers neatly and portioned.  Her recipe says it makes 9, and I found this to be exactly correct.  It filled the j...

I've been making Pumpkin Bread all season long.  Like a crazy person.  Seriously, about once a week.  It is so delicious with a hot cup of coffee in the morning.  I'm not a big breakfast person, but this is everything I want in the morning.  I warm it up with a little butter spread on top and enjoy it with my coffee on the back porch.  I've been packing it with nutritional value by making it with lots of walnuts, pecans, pumpkin (obviously) and going a little light on the sugar.  I've even made it with gluten free flour... my first experiment.  I have to say, the bread is so rich and dense, and full of flavor that the flour texture is easily overlooked.   My Everyday Pumpkin Bread 3 eggs 3/4 cup brown sugar 1 teaspoon of vanilla 1 cup of pumpkin puree 1/3 cup butter, melted 1 1/2 cups of flour (gluten free, spelt or regular) 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 teaspoon of cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon of ...