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The Original Ole’ Mood Pumpkin Bread

Last week marked the official start to Autumn, but someone needs to tell whoever sets the dates for seasonal transition (congress? The UN? Al Roker?) that Autumn really began way back on September 3. No, it wasn’t the reds and oranges of fall foliage that marked the transition and it wasn’t the cool night breeze or the first football game of the season. It was actually almost 100 degrees in good ole’ Tulsa, OK, but I knew Autumn had arrived when I walked into a work meeting at my neighborhood Starbucks coffee shop only to be greeted by a line that snaked through the shop, out the door and half way down the block.

“Did the iphone 5 change its release date and open a pop up shop at Startbucks?” I wondered to myself—and since I’m typically oblivious to any pop culture or technological happening in my vicinity (I literally sat next to Bono IN HIS TRADEMARK SUNGLASSES last time I was in New York and didn’t know it was him until someone told me)—I decided I’d just have to endure the look of shame and disappointment from the Gen-Y hipster in front of me and ask why it was going to take so long to get my Americano. As I anticipated, Gen-Y Hipster looked appalled that I failed to recognize the importance of this day (well, I am appalled you aren’t living up to your beanie wearing stereotype and buying coffee locally so take that) but not visibly shaken like the college girl in the shortest jean shorts I’d ever seen and Ugg boots (did I mention it was almost 100 degrees) in front of him. She jumped in before Gen-Y hipster could answer me:

Sorority Girl (in glass shattering shriek): “WHAT??? YOU DIDN’T KNOW IT WAS PSL DAY AT STARBS?”
Me (silently): Huh?
Sorority Girl: “PSL DAY IS LIKE MY FAVORITE DAY OF THE YEAR AND IT’S LIKE THE 10 YEAR ANNIVERSARY!”
Me (looking to my former nemesis and now maybe friend Gen-Y Hipster for reassurance that this girl is bat shit crazy): “I have a meeting. I was just trying to get a coffee. Is this the line for Starbucks?”

Apparently Gen-Y Hipster decided he was going to save me from this shriek fest before he put his giant headphones back on his head so he said, “Today is the day Starbucks officially releases the Pumpkin Spice Latte. Everyone gets really excited about it.”

Let me give you some advice, friends, if you’re ever in this Starbucks line on PSL release day. Do NOT say “Why are they releasing it so early? It’s 100 degrees outside and fall is at least a month away” unless you want to risk being overtaken by a mob of Starbucks lovers hopped up on espresso, whipped cream and pumpkin syrup.

Luckily I escaped in time, but I had to endure my early morning meeting without coffee. I thought I might be afraid of all things pumpkin for life, but now that the weather is a little cooler and Halloween (and Thanksgiving!?) decorations are popping up in Target and beyond I find myself mysteriously craving that spunky orange veggie that inspired the latte that has become more of a harbringer of fall than the first signs of foliage.

Our friends “The Ole’ Moods” brought us an amazing loaf of pumpkin bread that my family demolished in about 2 hours and I begged for the recipe immediately after (partly to make sure it didn’t have some kind of crack in it because it was so addictive…just kidding). The Ole’ Moods make extra loaves of this bread and freeze it in case of pumpkin bread emergencies and I almost had to break into their house to get some because the Ole’ Moods were out of town when I asked for the recipe and we needed more bread badly.

I make this bread every fall, but this year I decided to try to make it healthier. The original recipe calls for 1 cup of oil and since I give it to Foodie Baby for breakfast (I put it in a muffin tin and call it a cupcake) I wanted to see if I could add some whole grains and fruit to it. Yes, I realize the recipe still has a full 3 cups of sugar, but it makes two full loaves so it’s not too bad!

I substituted ½ cup of banana and ½ cup of unsweetened apple sauce for the oil and I added flax seed to the top of the loaf instead of “pecan nut dust”. I also subbed walnuts for pecans…mostly because I didn’t have any pecans. Both recipes are below. Enjoy!

The Original Ole’ Mood Pumpkin Bread
Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs lightly beaten
16 oz canned, unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped pecans
1/3 cup water
1/3 cup pumpkin spice syrup

Preparation

Grease and flour two loaf pans
Stir in sugar and oil
Stir in eggs and pumpkin
Sift dry ingredients in separate bowl, adding pecans
Add dry ingredients to wet, alternating with water/syrup mixture
Divide batter into two pans
Top with raw sugar and pecan nut dust

Bake in oven at 300 degrees for an hour (generally it takes almost an hour and half – recipe said one hour – I just stick a toothpick in it when it comes out clean it is done)

Lightened Up Pumpkin Bread
Ingredients
3 cups sugar
½ cup mashed banana
½ cup unsweetened apple sauce
4 eggs lightly beaten
16 oz canned, unsweetened pumpkin
3 1/2 cups whole wheat pastry flour
2 teaspoons salt
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/3 cup water
1/3 cup pumpkin spice syrup

Preparation
1. Grease and flour one loaf pan and one muffin tin (or use muffin liners)
2. Stir in sugar and oil
3. Stir in eggs and pumpkin
4. Sift dry ingredients in separate bowl, adding pecans
5. Add dry ingredients to wet, alternating with water/syrup mixture
6. Divide batter into two pans
7. Top with raw sugar and ground flax seed
8. Bake in oven at 300 degrees for an hour (generally it takes almost an hour and half – recipe says one hour – I just stick a toothpick in it when it comes out clean it is done)

 

Hip-E Foodie

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