I've always adored pumpkin bread. It's my favorite part of fall. My mom used to make huge batches of it every year and freeze it so we'd have it for months. Last year I tried making her recipe myself...and got hooked to everything pumpkin. I was obsessed until I made a really terrible pumpkin soup sometime in November. Since then I've more or less stayed away keeping myself busy with other food obsessions. But now that October is officially here (way too soon I might add - I don't understand why I need the heat on right now)- I'm ready to dive back in.
Last Friday Nick and I had a pumpkin cooking/ Bridesmades watching hangout and invited some friends to be taste testers. The first thing we made was, of course, Mom's pumpkin bread:
The funniest part about this was that I had written the recipe down wrong initially, and had to call my mom and have a long discussion about the missing ingredients were. We figured it out eventually. I tweeked her recipe a little, and replaced the cup of oil with applesauce and added white chocolate chips. The secret ingredient was whiskey (liquor store trip number three!).
The other tricky part was adjusting the cook time for casserole dishes instead of coffee tins. But the difference didn't turn out to be very much.
The bread turned out beautifully. The chips fell to the bottom a little more than I would have liked, so I'd like to address that next time. I think I'm also going to try making muffins with the batter because the crust of this bread is easily the best part.
While this was cooking we watched Bridesmades, AND made this beautiful babies (we're superb multitaskers). The recipe was featured on foodgawker recently (which I may or may not have been browsing instead of taking notes in Calculus).
The ingredients were conveniently all things we had on hand:
It was a pretty straightforward mixing of ingredients. We added a little pumpkin spice since it was already hanging out in the kitchen. Next we made a little cinnimon/pumpkin spice/sugar to roll the balls of cookie dough in before putting them on the cookie sheet.
While they were in the oven we made the cream filling. We tweaked it a little and added spices and a few tablespoons of cream cheese
Nick has a mixer! :)
(We'll pretend I can actually see what I'm doing there). The final products, pre-assembly:
And, drum roll please....finally, pumpkin whoopie pies!!
So far every since taste tester has been a huge fan. I'm definitely tucking this recipe away to make again some time. It's not difficult at all for such a delicious result.
Throughout this whole process we noshed on pao de quejo (Brazilian cheese bread) courtesy of my friend Ryan. We got hooked on it when we visited Brazil last year. Guest post coming soon with more details on that!
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