Fall Bucket List and Pumpkin Bread Recipe

Hello adventurers, I am so exited, my favorite time of year has arrived! Fall is one of my favorite times of year, theres a chill in the air, the trees are starting to change into shades of amber, and gold. Also baking and cooking during chilly fall days is one of the best feelings ever. I decided since I love fall so much I should make a bucket list of all the activities I want to experience this fall. I will be documenting as many of these activities as possible so that I can look back at the posts to come and remember the fall of 2022. I have already drawn out my bucket list and have already completed a few of my activities. I will have a picture of my bucket list somewhere in this post. I am very exited for this little series of posts to come, so keep an eye out for them.

Now as you can see one of the activities check off is “Trying A New Recipe” so I will be sharing the recipe I tried, which is Pumpkin Bread. I am normally not a huge pumpkin fan but this pumpkin loaf is amazing. Its more spicy than pumpkiny, so it’s right up my alley. I have made this recipe both gluten free and with normal flour. I also used coconut palm sugar instead of normal brown sugar when I made it. I have been trying to eat healthier recently so I tried a different sugar alternative. Just a warning if sugar is an issue I would recommend using a stevia brown sugar instead of coconut palm sugar, because both coconut palm sugar and normal sugar have almost the same insulin response. I’m sure this information is useless to most people but I was under the impression that coconut palm sugar was much better for you, and I was clearly wrong. Anyway enough of my ramblings and onto the recipe. I would also like to give credit to the original author of this amazing recipe the Domestic Rebel.

Ingredients:

• – 1/2 cups unsalted butter softened
• – 1 cup dark brown sugar (I used coconut palm sugar)
• – 1 cup canned pumpkin puree (don’t use pumpkin pie filling!!)
• – 2 eggs
• – 1 1/2 tsp ground cinnamon
• – 1/2 tsp ground ginger
• – 1/4 tsp ground nutmeg
• – 1/4 tsp ground cloves
• – 1 tsp baking powder
• – 1 tsp baking soda
• – 1 tsp salt
• – 1 1/2 cups all-purpose-flour (for the gluten free version I used a one-for-one ratio gluten free flour)
• For Maple Brown Butter Glaze ( I didn’t end up making the glaze myself but It sounds amazing)
• – 1/2 cup (one stick) butter
• – 1-1 1/2 cups powdered sugar
• – 1-2 Tbsp maple syrup
• – 1/4 cup milk, optional if glaze is too thick

Instructions

Preheat oven to 350 degrees F, and liberally grease a 9″ loaf pan with cooking spray and set aside.

Meanwhile combine butter and sugar together until light and fluffy, then add your eggs and pumpkin puree. Once fully combined add in your dry ingredients and fold in until fully combined. Make sure to scrape down the sides of the bowl to insure everything is combined.

Pour your batter into your prepared pan. Bake for approximately 40-50 minutes depending on your oven, my oven runs cool so it took about an hour to bake. Bake until a toothpick inserted in the middle comes out mostly clean, you want a few moist crumbs sticking to the toothpick.

Cool for 15 minutes, and then gently remove from your pan and transfer it to a wire cooling rack to cool completely.

Now it’s time to make the icing. In a small saucepan cook butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color. This takes about 4-5 minutes. Do NOT overcook, the butter can quickly burn. When the butter looks caramel-colored and smells kind of nutty, it’s done. Remove butter from heat and cool completely. Then stir in your powdered sugar and maple syrup until a soft glaze has formed. If glaze is too runny add more powdered sugar, if too thick add a little milk.

Pour the glaze generously over the top of the pumpkin loaf and let it set, for about 30 minutes. Then cut into slices and serve!

Until the next adventure,

Payton