Here is another simple fall recipe. This is a breakfast recipe that can be whipped up in ten minutes, depending on the amount of people who are eating. I only prepared this french toast for myself but you can easily double this recipe for two. This french toast is made using whole wheat bread so no need to feel guilt when eating this. Enjoy!
1/8 cup puréed pumpkin(canned or fresh)
1/4 cup milk
1/2 teaspoon pumpkin pie spice(if you can’t find this, use cinnamon and nutmeg)
1/2 teaspoon vanilla
2-3 slices of whole wheat bread
Butter and/or maple syrup, for serving
Mix all the ingredients. You may need to more milk if it’s too thick. Add a slice one by one to the egg mixture. Allow each slice to soak up a good amount of egg mixture. Cook each slice in a nonstick pan on medium high heat until browned, about 3 to 4 minutes per side. Top with butter and maple syrup and devour.
I knew I wanted bread this week but I couldn’t make up my mind on the flavor. I thought about pumpkin banana bread but then I thought about apple cake. I mentioned it to the girls and they encouraged me to make two different breads but that thought exhausted me. The result of my cravings and the girls’ suggestion is my banana pumpkin apple zucchini bread.
You are scratching your head right now and thinking why so many flavors, Shelly. If you haven’t tried this, put it on your immediate to-do list. It tastes like zucchini bread with a hint of pumpkin. The chunks of apple are a sweet surprise; They give this bread more texture.
It simply doesn’t get any more fall than this yummy, yet wholesome bread. You can feel good about eating this as I substituted half of the usual amount of the butter with mashed bananas and Greek yogurt. Plus, it’s packed with yummy fruits and a veggie. Have a slice for breakfast with a cup of coffee or tea, an afternoon snack, or with homemade whipped cream for dessert.
- 4 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- 2 very ripe bananas, mashed
- 1/2 cup Greek yogurt
- 1/2 cup pumpkin puree
- 1 heaping teaspoon vanilla extract
- 2 cups bread flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 apples, chopped
- 1 zucchini, shredded
- 1/2 cup pecans, chopped (totally optional)
- Preheat oven to 350, In a medium bowl, beat butter and sugar on high speed for 1 minute until well-combined.
- Add 2 eggs to the butter-sugar mixture and continue beating for another minute until creamy.
- Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter mixture, and continue beating for about a minute.
- In a separate medium bowl, combine sifted flour, baking powder, baking soda and pumpkin spice. Mix until well combined.
- Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. It’s ok if there are lumps.
- Fold in the apples, zucchini, and pecans (if using).
- Oil a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper. Pour the batter in the pan. Bake for 1 hour. Remove from pan after 10 minutes. Place on a wire rack to cool. Enjoy!
The batter after all the ingredients were combined.
* I didn’t add pecans in the bread. I had leftover batter and added the pecans to that portion and made 6 muffins. Yummy!
The batter with pecans
Such a bittersweet day for me. On the eve of the first day of fall, I bid farewell to summer. Gone are the beach days and the scent of sunscreen. Adios to the trips to our local ice cream shop which seemed to happen on a daily basis. I am officially turning back to my milk chocolate hue instead of the sun-kissed ebony I am in the summer months. It’s been real!
Fall is officially here tomorrow and it comes with its own delights: candy apples, pumpkin patch visits, apple cider donuts, and pumpkin ale. The scent of cloves and cinnamon begin to fill their air around this time, preparing our taste buds for Thanksgiving.
The recipe below inspired me to get in the fall mood. I found this one on the ever addicting Pinterest. I hope you try and enjoy the cinnamon rolls as much as my family, friends, co-workers, and I did. Thank you for this awesome recipe, Sally!
Pumpkin Cinnamon Rolls(Recipe from Sally’s Baking Addiction)
- 1/3 cup (80 ml) milk*
- 2 Tablespoons (30 grams) unsalted butter
- 1/2 cup (120 grams) 100% pure pumpkin
- 2 Tablespoons (30 grams) dark brown sugar (or light brown)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 large egg, beaten
- 2 and 1/4 teaspoons (1 standard package) instant active dry yeast
- 2 and 1/2 cups bread flour (340 grams) OR all-purpose flour (315 grams)*
- 1/2 cup (100 grams) dark or light brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon EACH ground nutmeg and ground cloves*
- 1/4 teaspoon ground allspice*
- 3 Tablespoons (45 grams) unsalted butter, melted
MAPLE CREAM CHEESE GLAZE
- 3 oz (84 grams) full-fat cream cheese, softened to room temperature
- 1/4 cup (82 grams) pure maple syrup
- 2 Tablespoons (30 ml) milk
- 1 cup (120 grams) confectioners’ sugar, sifted
Sally gives very detailed instructions and tips for this recipe. You can find them here: http://sallysbakingaddiction.com/2013/09/26/pumpkin-cinnamon-rolls/
These rolls were by far my favorite pumpkin recipe, although I didn’t have one. I took a bite of my Annie’s when they came out of the oven. I had to stop at one bite as I felt myself wanting to keep them all for myself. Shonn requested that I make them again this upcoming weekend. Needless to say, I will be indulging.
More pumpkin recipes to come but in the meantime, what are your favorite fall traditions?