Pumpkin Spice French Toast

Ingredients:
8 slices french bread (I used whole wheat)
3 eggs
1/3 c. pumpkin puree
3 tbsp. milk
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
Butter for cooking 

Directions:
in a medium bowl, whisk together the eggs, pumpkin puree, milk, pumpkin pie spice, cinnamon and vanilla for about a minute. In a medium or large skillet, melt a little butter over medium/high heat and allow the pan to get nice an hot. Dip each piece of bread in the pumpkin mixture, flipping to coat both sides well. Place in the hot skillet and cook for about 3 minutes or until lightly brown. Serve hot with maple syrup over the top. Makes 3-4 servings.

Notes: Man, this stuff was amazing! I was hungry late last night and I threw this together and was really happy with how it turned out. French toast is my all time favorite breakfast food and adding pumpkin to it makes it even better :)

Poppy Seed Bread with Orange Glaze

Ingredients:
3 c. flour (I used half all purpose and half whole wheat)
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 c. milk
1 c. applesauce
1/4 c. vegetable oil
2 c. white sugar
2 tbsp. poppy seeds
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract

Directions:
Preheat oven to 350 and grease 2 loaf pans and set aside. In a large bowl combine all of the above ingredients just until moistened. Pour into the prepared loaf pans and bake for 1 hour in the preheated oven.

Glaze Ingredients:
1/4 c. orange juice
1/2 c. white sugar
1/2 t. almond extract
1/2 t. butter extract


Glaze Directions:
Combine all the above ingredients in a small bowl. Using a fork, poke holes in the top of the loaves and spoon over the tops once they are finished baking and are still hot.

Notes: This is a recipe that my mom used to make when I was a little girl and I'd go nuts over it! My sister brought it up this week and I was so excited to make it myself! I made a few changes (less sugar, half whole wheat flour, almond extract instead of vanilla extract and applesauce in place of most of the oil) and I was really happy with it! Such good memories!

Banana Crumb Muffins

Muffin Ingredients:
1 1/2 c. flour (I used half AP flour and half whole wheat)
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 very ripe bananas, mashed
3/4 c. white sugar
1 egg, beaten
1/3 c. butter, melted (I used veg. oil instead)


Crumb Ingredients:
1/3 c. packed brown sugar
2 tbsp. AP flour
1/4 tsp. ground cinnamon
1 tbsp. cold butter

Muffin Directions: 
Preheat oven to 375 and grease a muffin tin or line with muffin papers. In a large bowl, mix together flour, cinnamon, baking soda, baking powder and salt. In medium bowl, beat together bananas, sugar, egg and melted butter. Spoon batter into prepared muffin tin, filling 3/4 of the way full.

Crumb Directions:
In a small bowl, mix together all of the crumb ingredients with a fork until it resembles coarse cornmeal. Sprinkle topping over the muffin batter. Bake in the preheated oven for 18-20 minutes. Makes 12-14 muffins.

Recipe adapted from here

Notes: I've made these muffins many times and they always turn out great! This time around I made them for a bake sale for our church so I doubled the recipe...which is why there are so many muffins in the picture.

Garlic Cheddar Beer Bread

Ingredients:
1 1/2 c. white flour
1 1/2 c. wheat flour
1/3 c. packed brown sugar
4 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. garlic powder
1 c. sharp cheddar cheese, shredded
12 oz. bottle of beer
1 tbsp. butter, melted


Directions:
Preheat oven to 350 and grease a large loaf pan and set aside. In a large bowl combine the flours, brown sugar, baking soda, salt and garlic powder. Add cheese and toss to combine. Slowly add beer and stir lightly just until combined. Knead the dough by hand until it all comes together.
Place in the prepared loaf pan and pour melted butter over the top. Bake in preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.

 

Notes:
Man, this stuff is good! I made it for St. Patricks Day dinner with Randy's family. Randy can't get enough of this stuff. I'll definitely be making it again.

Recipe adapted from here

Traditional Irish Soda Bread

Ingredients:
4 c. white flour
1 1/2 tsp. salt
1 tsp. baking soda
2 c. buttermilk

Directions:
Preheat oven to 375 and butter the bottom of a pie plate, set aside. Combine all 4 ingredients just until moistened. Place dough onto a floured surface and knead into a ball. Place in the prepared pie plate and cut and "X" on the top. Bake in the preheated oven for about 50 minutes.

Notes: My mom has made this bread every St. Patricks Day since I can remember. The meal is just not the same without it! This was my first time making it and it was so simple. Its great plain, or with butter and/or jam. I love this stuff! 

Pumpkin Bread

Ingredients:
15 oz. can pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. sugar
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 c. chopped pecans (optional)
1/2 c. dried cranberries (optional)

Directions:
Preheat oven to 350 and grease 3 7x3 loaf pans. In a large bowl mix together pumpkin, eggs, oil, water and sugar until well mixed. In a medium bowl mix flour, baking soda, salt, cinnamon and nutmeg. Add to the pumpkin mixture and stir just until blended, do not over mix or bread will turn out rubbery. Fold in the pecans and cranberries. Pour into the prepared pans and bake in the preheated oven for 45-50 minutes.



Notes:
This is by far my favorite thing to bake during the fall! It makes a huge batch so its fun to give away a couple loaves and keep one for us.
I only have 2 loaf pans, so I use the rest of the batter to make muffins. Makes 9-12. Make sure you only bake them for 20-25 minutes.
This bread is equally yummy without the pecans and cranberries.
Be sure to get pumpkin puree...lots of people make the mistake of buying pumpkin pie mix instead.

Adapted from allrecipes.com