“It’s the first day of Autumn! A time of hot chocolatey mornings, and toasty marshmellow evenings, and best of all leaping into leaves!”🍂
-Winnie the Pooh
Hello, sweet friends…
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I hope you are well…
In my garden I watch as the season shifts…
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and am reminded that I don’t have to fear change…
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instead I can warmly embrace it…
trusting in the experience…
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particularly when things become uncertain and everything seems to be shifting around me…
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in my garden I’m reminded of the importance to have faith…
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remembering how those tiny seeds will eventually grow again..
Now…what do you say we bake some pumpkin…
👩🍳
What’s Cooking…
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🍂Cinnamon Swirl Pumpkin Bread🍂
🍂Everyone knows that fall baking isn’t complete without some kind of pumpkin bread… However if I were to be really honest… the true motivator behind my preparing this recipe was that recently while perusing my local dollar store I spotted the cutest mini autumn baking loaf pans…
And at that exact moment I knew I had to make a small batch of this recipe!🍂🍁🍂
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INGREDIENTS
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup pure canned pumpkin
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 2-3 tablespoons Cinnamon Sugar – 3/4 teaspoon ground Cinnamon for every 1 tablespoon of sugar
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INSTRUCTIONS
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the baking pan(s) and line with parchment paper – long enough to hang over the sides to use as a sling to lift the bread out of the pans. If using the brownie pan, line 5 of the wells with 1-inch strips of parchment that hang over the sides.
- In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, vanilla extract, and canola oil. Whisk together until smooth.
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- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain. Tip – To sift the dry ingredients into the wet – Set a fine mesh strainer over the bowl with the wet ingredients, add the dry ingredients into the strainer and sprinkle over the batter.
- Scoop even amounts of batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the batter. Gently swirl it just on the top of the batter with a knife.
- Baking: in a brownie pan – 20-22 minutes; in 2 mini loaf pans – 28-30 minutes; or until a toothpick inserted in the middle comes out mostly clean. Cool the pumpkin bread in the pan set on a wire cooling rack for 10-15 minutes. Invert (or lift) the bread out of the baking pans to cool on the wire rack completely.
- Enjoy!🍂🥰🍁
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![Marcia](https://i0.wp.com/marciascottagebythesea.com/wp-content/uploads/2015/06/post-signature.png?resize=219%2C98&ssl=1)
I really enjoyed your descriptive language in your charming video.
The Cinnamon Swirl Pumpkin Bread is an Autumn must for me!
Thank you for putting the change in seasons in a refreshing frame.
Happy fall Jose!
The pumpkin swirl is now one of my favorite “mini” desserts. The cinnamon adds just the right pop of flavor…I’m glad the loaf is small.;)
thank you so much Jose! I am sure you will be delighted with the swirl pumpkin bread…Enjoy!
Ohhhhh I am definitely making this once I get home! Thank you!!!
Enjoy your trip!
Oh my! PUMPKIN BREAD. I will make it soon! Wish I had a slice NOW!!
I know that when the weather is cooler in California you will really enjoy all this pumpkin stuff…:)