Pumpkin Bread with Bourbon Icing

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It’s just a few days before Eat-Fest-USA, aka Thanksgiving, aka only one of the best holidays ever.

It’s just Sean and I this year, as we are staying put, and I’ve had the menu planned for a few weeks now. I’ve ordered our turkey and picked it up, planned the sides, shopped the pantry goods, written my produce list, and picked out the wines. I was going to bake up another batch of this pumpkin bread for Thursday morning, but I’m thinking we’ll go the fruit and cheese route for breakfast and snacking.

Not that this pumpkin bread wouldn’t make a lovely, easy breakfast to share with your fam and friends this thankful holiday. It would be perfect sliced and set-up next to plenty of coffee and/or tea to begin Thanksgiving day and kick-off the feast prep. This bread is super moist–and, I know we don’t all love that word–but it is what it is. And, I channel my inner Jesse Pinkman as I type this…

This bread be moist, yo.

The moisture comes from pumpkin puree, olive oil, and greek yogurt, there’s a bit of whole wheat flour for wholesome goodness, just a little spice, and a buttery layer of bourbon icing just for kicks. I also added some candied ginger to the top, for good measure. Maybe the icing and ginger are a little much but, they fancy-up this super easy quick-bread, making it holiday breakfast AND dessert appropriate.

Pumpkin Bread with Bourbon Icing

Makes 1, 9×5 inch loaf

Adapted from Simply Recipes

Since this is a quick bread, it comes together very quickly with few dishes. The bread also tastes great, maybe even better, the next day. This recipe makes 1 standard loaf of pumpkin bread–however, I baked this batch up in a 6inch round pan and a mini-loaf pan. Either way, this bread is delicious. Feel free to make this bread sans icing for an every-day breakfast bread sitch. I use half all-purpose and half whole wheat flour in this recipe, you could us less whole wheat or go with just all-purpose with great results. I would be wary of making the entire recipe out of whole wheat as it may result in a very dense and even gummy bread. 

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/2 teaspoon salt

1 cup sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 cup pure pumpkin puree

1/2 cup olive oil

2 eggs, lightly beaten

1/4 cup plain greek yogurt

1/2 teaspoon vanilla

Icing:

1 cup powdered sugar

3 tablespoons melted butter

2-4 teaspoons bourbon

milk to thin

Preheat oven to 350*F and grease a 9×5 inch loaf pan, or other baking dish, well. Set aside.

In a large mixing bowl whisk together the flours, salt, sugar, baking powder, and spices.

In another bowl, mix together the pumpkin, olive, oil, beaten eggs, yogurt, and vanilla. Mix well to combine. Pour the wet ingredients into the bowl of dry ingredients and fold to incorporate until just combined and there are no longer any dry flour streaks. Be careful to fold the batter and not overmix it. Scrape the batter into the prepared baking dish and bake in the center of the oven for 50-60 minutes (about 45 for the round pan) or until a toothpick inserted in the center of the bread comes out clean. Turn out of the pan and allow to cool on a cooling rack.

For the icing, whisk together the melted butter, bourbon, and powdered sugar. Add milk to thin to desired consistency. Spread icing over cooled bread. Sprinkle with chopped, candied ginger if desired.

Will keep for 2-3 days wrapped well at room temperature.

 

Iced Eggnog Cookies

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So, I don’t know if you noticed, but, there are some big changes around here!

By here, I mean this here blog. I have a new design (duh!), a little space for some ads (so I can fund some more giveaways and fun things!), I’ve updated my links page with some of my favorite reads and inspirations, I’m also working on a recipe index and a new about page! Yay! All this change has been a long time coming, I’m an indecisive gal, so there have been many tweaks and changes along the way and more than a few complete do-overs. Luckily, I have a really understanding and patient web/tech guy–my husband, Sean. By day he’s an engineer, by night he dabbles in web design (not only did he do this page, he also did this one). What a guy.

Instead of paying him in dolla-bills, I pay him in undying affection and an endless supply of sweet treats. Sometimes it’s a spin on a favorite, sometimes I force him to try something he claims to dislike…only to win him over in the end (usually).

Lately, these treats have been holiday-centric, like this coffee cake, and these Iced Eggnog Cookies. Though, neither Sean nor I enjoy really drinking eggnog,–it’s a consistency thing–we both really love it in baked goods. It easily replaces the milk in many a recipe and brings it’s nutmeg-y richness to the party. These cookies are soft, cakey, and get a double hit of nog in both the cookie batter and the glaze. I also added some fresh nutmeg for additional spice and holiday cheer.

P.S. If you notice any quirks or difficulties with navigating this new site, definitely let me know so we can fix it.

Iced Eggnog Cookies

adapted from Orangette 

I made these cookies for the first time years ago for my first-ever blog post. Lots of things have changed around here since then, I’m much less woe-is-me and I’ve worked on honing those baking and camera skills, but these cookies–in any form–remain a favorite. 

1 1/2 cups all-purpose flour

1/4 teaspoon freshly grated nutmeg (or ground)

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons softened, unsalted butter

3/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/3 cup dairy eggnog, well shaken

for the glaze

1 cup confectioner’s sugar

pinch of salt

1/8 teaspoon fresh grated nutmeg (or ground)

2 tablespoons eggnog

1 tablespoon unsalted butter, melted

Preheat oven to 350F. Line 2 baking sheets with silicone liners or parchment, set aside.

In a medium bowl whisk together flour, nutmeg, baking powder, and salt. Set aside.

In the bowl of a stand mixer or with electric beaters, cream butter and sugar until light and fluffy. Add egg, beat to combine and scrape bowl well. Add vanilla, beat to combine. Mix in flour and eggnog alternately, beginning and ending with flour, until just combined. Scrape down sides of bowl as needed.

Drop tablespoons of dough on cookie sheets about 1 1/2 inches apart-cookies will flatten slightly while baking, but still be domed. Bake sheets 1 at a time until cookies are puffed and slightly golden around the edges (9-12 minutes). Cool the cookies on sheets for 1 minute before transferring to a cooling rack.

To make the glaze: Whisk together all of the ingredients until combined. Add more confectioner’s sugar or eggnog to acheive the consistency you like. Spoon glaze over slightly warm cookies. Allow to set on wire rack until cool and glaze hardens slightly.

Cookies are best the day they are made when they are tender and cakey. They do keep well in an airtight container for a few days, but will be slightly chewier and less tender.

 

 

 

 

 

 

ginger!

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i know it’s only the beginning of november, but i have the fever.

holiday fever, that is…

i can’t lie…i’ve had it for some time now. i can hear the chorus of grumbles already, but i love seeing holiday displays. even when it’s still warm enough for me to forgo a cardigan or jacket. i’ll walk into a store and slowly drift away from sean, eyes like saucers, one hand stretched out longingly…towards the holiday displays.

i can’t help it, i’m a sucker for candy cane stripes and gift wrap, twinkly things and sparkly do-dads.


the other day i walked into such a store and came home with a mean hankering for some gingerbread. back in the day, long, long ago when i worked for the coffee giant we all know (green aprons and venti cups), i loved to set up the pastry case. especially during holiday season. though, at that time, all of their goods were laden with hydrogenated oil (you could tell because we used to squish up an expired pastry from time to time…which would result in a puddle of clear oil…nice). i’ve been told they have changed their ways. anyways…the gingerbread came in a nice little loaf with a heavy slick of cream cheese frosting and a sprinkling of candied ginger.


though i don’t remember exactly how it tasted, as i was cracked-out on eggnog lattes for the duration of the season, this gingerbread is better. i just know it.


ginger-spice bread

this is adapted from a martha stewart recipe. i swapped some of the spices and also changed some of the measurements as well. i also used fresh grated ginger since i always keep a good chunk in the freezer.

1 stick unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon freshly grated ginger
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten

preheat oven to 325 F. grease an 8-inch sqaure pan (i used two small loaf pans). in a bowl rub brown sugar with the ginger to combine. add flour, salt, baking powder, pepper, cinnamon, and nutmeg.

place butter and water in a small saucepan to melt. stir into dry ingredients until smooth. stir in molasses and egg to combine. pour into prepared pan(s) and bake for about 30 minutes or until toothpick inserted in center comes out clean (the mini loaves tooak about 25 minutes). cool on a rack before removing from pan.

cream cheese frosting
i just added powdered sugar until i got both a consistency and flavor i liked.

1 8 oz. package cream cheese, softened
1 tablespoon grand marnier
2 cups powdered sugar

in the bowl of a mixer, beat cream cheese and liquer on medium-high until creamy and fluffly. add powdered sugar in increments to combine. frost cake and garnish with chopped candied ginger.