Happy Fall! We are definitely full throttle into fall here. Kids are wearing the costumes and the car is covered in frost in the morning 🙂
First, here is a FREE printable care of Hannah from CustomLabels.net
The stickers are totally FREE and PRINTABLE!
There are a lot to choose from, so you can use them for parties, treat bags, or home decoration!
Now with the recipe! This bread is from King Arthur Flour who makes the best flour and the best recipes. Everyone in my family LOVED these and ate the whole batch in just a couple days! I made them as muffins since that makes it easier to make into lunchboxes. But, you can make this recipe as bread, mini loaves, as mini muffins, in a donut pan – anyway you like!
I love the added twist of orange flavor and I pretty much love anything with the flavors of gingerbread. This will probably be what I make for our book club too. I can’t wait! I used applesauce and white whole wheat flour for a couple of nutritious swaps – the kids didn’t notice the difference at all! But feel free to add butter and all purpose flour if you like that 🙂
- 3/4 cup butter or applesauce
- 1 and 1/4 cup (9 and 3/8 ounces) brown sugar
- 2 and 3/4 cups (11 and 1/2 ounces) AP flour or white whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking sodea
- 3/4 tsp. salt
- 2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/2 tsp. nutmeg
- 2Tb mini diced ginger, or grated fresh ginger or 1/2 tsp. ground ginger
- 1/2 cup chopped pecans or chocolate chips (optional)
- 3 eggs
- 2 Tb. molasses
- 2 cups (15 oz. can) pumpkin puree
- 1 and 1/4 cup powdered sugar
- 1 Tb. orange zest
- 1-2 Tb. milk
- Preheat oven to 350 degrees.
- Spray or grease 18 muffin cups, or 2 – 8.5″x4.5″ loaf pans.
- In a great big bowl, stir the brown sugar and butter until mixed thoroughly.
- Add the dry stuff: flour, baking powder, baking soda, salt, spices, ginger and optional nuts/chips. Mix until incorporated.
- Add the eggs, molasses and pumpkin. Stir until everything is incorporated.
- Add the batter to the loaf of muffin tins and fill 3/4 full.
- Bake muffins 17-20 minutes. Bake loaves 50-55 minutes. I use my toothpick to test the middle of the muffins to see if it comes out with no batter on it.
- Once done, cool on a cooling rack for 10 minutes. Then, remove from the pan and allow the bread or muffins to finish cooling on the cooling rack.
- To make the icing, mix the powdered sugar, zest and 1 Tb. of milk in a medium sized bowl. Stir with a fork and add the remianing 1 Tb. milk as needed. Remember a little milk goes a long way! Drizzle onto the cooled bread. Ta Da!
- This bread freezes well if you wrap it in plastic wrap and them seal in a freezer bag. Or store in an airtight container 3-4 days.