Pumpkin Bread with Cinnamon Chips

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Pumpkin Bread

I couldn’t just make Homemade Fresh Pumpkin without giving you a fancy recipe to use said pumpkin.

This is a simple bread that takes no effort to make (especially if you already have made your pumpkin ahead of time).

Pumpkin Bread

Michigan Ingredients: Cinnamon,Nutmeg, Meijer Butter, farm fresh eggs, fresh Michigan Pumpkin

Pumpkin Bread

Combine your dry ingredients: cinnamon, nutmeg, baking powder, salt, flour.

Pumpkin Bread

In a separate bowl, combine your sugar, butter(of which is melted and cooled – not pictured, don’t be like me), eggs, milk, fresh pumpkin.

Pumpkin Bread

Beat the “wet” ingredients until well combined. I would recommend using the hand mixture so that you don’t have to get your stand mixture out or move it to the plug in the kitchen (however, you can beef up your arms by doing so).

Pumpkin Bread

Add you dry ingredients to the “wet ingredients.”  Be thankful that your bread is tough and not afraid of the dark…. haha.

Pumpkin Bread

Stir until just combined. You don’t want to over mix, as you will be adding……

Pumkin Bread

Cinnamon chips!!! Please note that they are usually a solid color; however, when they melt and such and have been stored for a month or two, the chips can start to look funky. Trust me when I say, I tried multiple chips a chip or two, and they taste just wonderful!

Fold the chips in until evenly distributed. Pour the batter into a prepared loaf pan (9×5) and bake at 350 degrees for 50 minutes to 1 hour or until the bread passes the toothpick test. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.

Pumpkin Bread

Looks like your standard homemade bread (quick bread if you will). It’s what’s on the inside….

Pumpkin Bread

…that matters.  This is such a perfect fall bread to eat. It has all the elements: pumpkin, cinnamon, nutmeg, cinnamon chips, and warm cozy feels.

Pumpkin Bread with Cinnamon Chips
 
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Recipe type: Breads
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Ingredients
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 2 Eggs
  • 1 cup Fresh Pumpkin puree
  • 1 cup Sugar
  • ½ cup Brown Sugar (packed)
  • ¼ cup Butter (half a stick), melted
  • 1 cup Cinnamon Chips
Instructions
  1. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Set aside.
  2. Beat eggs, pumpkin puree, both sugars, and melted butter until well combined.
  3. Add dry ingredients to the wet ingredients until just moistened.
  4. Gently fold in the cinnamon chips until evenly distributed.
  5. Pour batter into a prepared 9x5 loaf pan.
  6. Bake at 350 for 50-60 minutes until bread passes the toothpick test.
  7. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.
Notes
Recipe adapted from Spartan recipes

Blueberry Muffins

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These muffins are amazing. Not too sweet, yet just the right  of sweetness to fully enjoy as a dessert. This is why it is acceptable to have them with dinner.

This is the recipe my family uses whenever we make macaroni and cheese. There is a slight lemon hint from the lemon zest, but not quite enough to put lemon in the title. It adds a great deal of freshness to the muffins. I’ve made the muffins before without lemon zest and you really can tell that it is missing.

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Michigan Ingredient: Sugar

Unfortunately, blueberries are not quite in season yet in Michigan; but I had to include this recipe with the mac and cheese because it would almost be sacrilege if I didn’t.  Blueberries are usually in season in July and August.

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First things first, combine the blueberries, lemon zest and 2 tablespoons of sugar in a small bowl. Doesn’t that look good? I could  just eat that by itself.

 

Combine the remaining dry ingredients into a bowl and stir to combine. I usually use a fork because I would rather clean a fork than a whisk. I know horrible right? BUUUUUUTTTTTTTT….. normally I am prepping these and the whisk is already dirty from making the cheese sauce for the macaroni and cheese. SOOOOOOOO… priorities? Yes, let’s go with that.  Please note that a well is created for the liquid ingredients.

 

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Combine the liquid ingredients in a separate bowl and then pour into the well. If it runs over, that is fine. It does not mean that the recipe fails. I promise. Stir until the ingredients are barely combined. When it comes to making muffins, you do not want to over-stir them. I want to say that I overheard a grandparent say this, so it must be true. If there appears to be a couple of “dry” lumps, that’s no big deal.

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At this time, I would preheat the oven at this point (to 425) and then pour (or spoon) your muffin batter into the muffin tin. I like to make “bigger” muffins, so usually this recipe yields 10 muffins for me that are “bigger”. The recipe can stretch to 12 muffins, your muffins will just be slightly smaller.

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If you have empty cavities, please pour water in them to promote even baking. My mom has always done this for as long as I can remember and whatever she was baking would always turn out great.  Bake the muffins for 20-25 minutes until the muffins pass the toothpick test.

Blueberry Muffins
 
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Cuisine: Breads
Serves: 10-12 muffins
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Ingredients
  • 1 cup of Fresh Blueberries
  • 2 tablespoons of Sugar
  • 1 Tablespoon of Fresh Lemon Zest
  • 1¾ cups of Flour
  • ¼ cup of Sugar
  • 1 teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • ¾ cup of Milk
  • ⅓ cup Oil
  • 1 Egg
Instructions
  1. Combine your blueberries, 2 tablespoons of sugar, and lemon zest in a small bowl. Set aside.
  2. Combine the remaining dry ingredients into a large bowl. Create a well in which the liquid ingredients will be poured into.
  3. Combine the milk, oil, and egg into a small bowl. Pour into the well in the dry ingredients. Stir until just combined (Do not over-stir).
  4. Add your blueberries and stir until just combined.
  5. Preheat your oven at 425 degrees while your pour your muffin batter into a muffin pan. *
  6. Bake for 20-25 until the toothpick comes out clean.
Notes
*Note: If you do not use all of the muffin cavities, fill the empty spaces with water to promote even baking.

Heavenly Honey Oat Bread

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Heavenly Honey Oat Bread

Something about making bread just relaxes me. I don’t know if it is the punch the dough down, kneading it by hand, or just the entire process. It’s one of those things that one typically doesn’t want to rush because you want it to come out perfectly.

This is the type of bread that has multiple a few steps in which take no time at all to prep, it’s just the waiting for cooling and proofing (rise time).

One thing that makes this bread so great is the sweetness the honey gives the bread. Of course, it’s not an overwhelming sweet, as this is not a sweet bread (however, if you have a sweet tooth late at night and do not want complete guilt, toast up a piece and drizzle with honey). This is a bread that is amazing as toast, is great for sandwiches and is amazing to dip in soups. This is the type of bread that I probably could survive on by eating just bread and butter all day for each meal (#polishgirlatheart).

Michigan Item

Michigan Ingredient: Honey

ANYWAYS… back to the honey. I use Michigan made honey as to me it tastes better, more fresh. It could just be the nostalgia of it, but I’ve bought honey that is not made in Michigan and it’s one of those things where you can taste the chemicals inhabiting your body. Not to over exaggerate or anything..

 

5.0 from 1 reviews
Heavenly Honey Oat Bread
 
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Recipe type: Breads
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Such a hearty and delish bread that you can eat for breakfast or dip in your favorite soup.
Ingredients
  • 1 cup of Old Fashioned Oats
  • 2 cups of Boiling Water
  • 1 Package of Active Yeast
  • ¼ cup of Warm Water
  • ⅓ cup of Michigan Honey (or whatever honey you have on hand)
  • 1 tablespoon of Butter (melted and cooled) or Oil
  • 2 teaspoons of Salt
  • 1 Egg Beaten (optional)
  • 5½ cups of All-Purpose Flour
  • Milk
  • Additional Oats
Instructions
  1. Place Old Fashioned Oats into a large bowl. Pour the boiling water over them. Let the Oats stand for 15 minutes or until luke warm. (Sometimes I will add cinnamon and a touch of sugar at this stage.)
  2. Sprinkle yeast over ¼ cup of warm water in a small bowl. Stir and let stand for 5 minutes to dissolve.
  3. Add honey, butter/oil, salt and yeast mixture to the oat mixture. For extra rich dough, add the beaten egg. Mix well with a wooden spoon. Add the flour (Make sure dough can be handled, but still a bit sticky).
  4. Knead for 2 minutes. Cover and let the dough rest for 10 minutes.
  5. Knead 12 to 15 strokes till dough is elastic, but still sticky, adding flour as needed. Cover and let rise in a warm place for an hour. **
  6. Punch down dough and turn out onto a lightly floured surface (Don't let flour take away the sticky).
  7. Divide dough in half and shape into 2 loaves.
  8. You can use either two loaf pans or a large baking sheet. Let the dough rise again for 30 minutes.
  9. Brush with milk and sprinkle with additional oats.
  10. Bake in a 350 degree oven for 45 minutes or until the bread sounds hollow when tapped.
Notes
**Note: To help with the rise, take a coffee cup full of water and place it in the microwave for 2 minutes. Cover the bowl with a paper towel that has been wrung out and place the bowl in the microwave. This helps create a nice little "proofing" station so you do not have to worry about your dough not rising.