by Scarlett Downes
When I think of baking in the fall, my brain immediately turns to flavors like pumpkin, apple, and cinnamon spice. These are classic fall flavors, and play a pivotal role in helping people achieve that perfect fall fantasy they envision in their minds.
As the leaves begin to change in the coming weeks, you might want to get in the kitchen and try out some special seasonal fall treat recipes!
One popular tried and true fall treat is pumpkin bread. While keeping it simple is perfectly fine, there are a few ways in which you can add your own twist. Some ways I shake things up when baking it are adding chocolate chips, adding walnuts, or making muffins, instead of sticking to the classic loaf. Below is my favorite pumpkin bread recipe:
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup unsalted, softened butter
- 2 cups sugar
- 2 large eggs
- 1 can of pumpkin (15-oz)
INSTRUCTIONS
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with baking spray that includes flour such as Pam, or line the pan with parchment paper. I actually find it easiest to use parchment paper for easy removal and cleaning if you have it.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy (this will take a few minutes). Add and beat in the pumpkin. If the mixture looks grainy or ‘lumpy’ at this point, that’s okay!
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a toothpick or other tool inserted into the center comes out clean. Allow the loaves to cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- After your pumpkin bread has cooled down a little bit, dig in! The bread is best when it’s warm, and while the crust is still crispy!
(Recipe from Once Upon a Chef)
Fall and apple picking come hand in hand, and what better way to celebrate the apple picking season than to bake some delicious apple crisp!
Making this desert is super simple, and a great way to make sure no apples in your fridge go to waste.
INGREDIENTS
- 6 apples of your choice (peeled and chopped)
- 2 Tbsp granulated sugar
- 1 3/4 tsp ground cinnamon
- 1 1/2 tsp lemon juice
- 1 cup light brown sugar
- 3/4 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into small small cubes
- Pinch of kosher salt
INSTRUCTIONS
- Preheat the oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
- In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to the prepared baking dish.
- In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until the mixture resembles pea-sized crumbs. If you don’t have a pastry cutter, you can use two forks or even your hands to cut butter into the mixture.
- Spread topping over apples in baking dish, and gently pat to even it out. Bake for 40-50 minutes, until golden brown and bubbly.
- Eat and serve while it’s warm, and enjoy!
(The Chunky Chef)
