It’s the third week in November, you know what that means right? Thanksgiving is Thursday! We are busily planning the spread for Thursday over here, and I plan to have a few more recipes up for you to consider this week, including on I am testing today, if it works, I hope to have stove top space freed up, which is so important in my kitchen on a big holiday!
But, today is also the third Monday of the month, which means it is also time for my Secret Recipe Club reveal for the month! And after a long, hot, summer, having to dump out close to 20 pounds of flour due to a weevil infestation (boo!), and the arrival of Autumn, I am finally baking something.
I will let that sink in. I cannot tell you the last time I baked, whether for the blog or for fun or for the sake of baking. No bread. No cakes. Not even cookies. And I even have a little baking cubby now with a dedicated home for my mixer. I just couldn’t use it until now! And what a sign it was to get going again with my assigned blog this month being Sweetly Serendipity! Taryn is a native of Massachusetts residing in Boston. Which is a lovely place to visit, I got to go out there twice when my brother was in school there. She has a lot of baked goods on her blog, and no wonder, her ultimate dream is to open a bakery! How fun would that be? And given how yummy the really easy recipe I chose was, I can only imagine how fantastic her bakery would be.
Given it is the week of Thanksgiving and my sister and brother-in-law are back in town and will eat pumpkin baked goods with me, I jumped at the chance to make Taryn’s Pumpkin Gingerbread Nut Muffins, just in loaf form! She had me at candied ginger. And ground ginger. Oh yes, and pumpkin too!
The nice thing about quick breads is how quick they come together. Also their versatility. I doubled Taryn’s recipe and made 2 regular sized loaf pans. But from her one recipe you could make a dozen muffins, two mini loaf pans worth of bread, or just the one large loaf pan. Baking times will vary of course, but, in the end you are left with one tasty morning treat.
Making this the night before Thanksgiving won’t take too much effort and gives you something absolutely delicious for breakfast the next morning. Sometimes I think in all the hustle of getting the meal ready we forget to eat a little something! Why not have a little pumpkin quick bread instead? And to make it even better, how about a lightly sweetened cinnamon cream cheese to spread on top? It is Thanksgiving after all!
Pumpkin Gingerbread Nut Bread
Adapted from Sweetly Serendipity
1 1/2 cups flour
1/2 teaspoon of salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 cup chopped toasted pecans, chopped
2 Tbsp well chopped candied ginger
Preheat oven to 350°F. Butter and lightly flour a regular sized loaf pan.
In a medium-sized bowl, sift together the flour, salt, and baking soda. Mix in your granulated and brown sugars.
Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, mixing until just incorporated. Fold in the candied ginger and chopped nuts.
Spoon mixture into your prepared pan. Bake for 40-50 minutes until a toothpick inserted in the middle of the bread comes out clean. Allow the bread to cool for about 30 minutes before removing from the pan.
Whipped Cinnamon Cream Cheese Spread
1-8 ounce package cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon cinnamon
In a small bowl, mix together the cream cheese, sugar and cinnamon until well combined. Serve with the Pumpkin Gingerbread quick bread.