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).

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

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

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.

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).

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

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

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.

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

…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

 

Author:

Michigan from Scratch

Recipe type: Breads

Save Print

 

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

#version#

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.

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.

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.

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.

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.

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

 

Author:

Michigan from Scratch

Cuisine: Breads

Serves: 10-12 muffins

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Save Print

 

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.

3.5.3208