I had a little mad money in my pocket book the other day when I was strolling through Walmart. And I saw this, similar to this pumpkin pan on Amazon. And I said, okay.
Yes, yes, I did.
I know it’s a fairly frivolous purchase. But, I’m guessing I can transform a pumpkin pan into 52 kinds of wonderfully creative birthday cakes in the coming months. I mean besides the obvious fall, harvest, Pilgrim gig, this pan is just begging to be made into Cinderella’s coach, is it not? Throw on a few Playmobil horses and we’re good to go!
(And it was a lot lower priced at Walmart than on Amazon….)
So, of course, I needed to bake up some pumpkin bread, right? This is the recipe that I’ve been making for about 15 years. Love it!
Since we are eliminating eggs from FishChick2′s diet, I used flax seed to substitute for the eggs in the recipe. If you don’t have a fancy pan, the recipe will make 2 standard loaves, otherwise you can make two pumpkin halves and one standard loaf.
Spiced Pumpkin Bread
adapted from Bon Appetit
2 cups sugar
14 Tablespoons melted butter or oil
3 eggs (OR 3 Tablespoons flax seed meal mixed with 9 Tablespoons water)
about 2 cups pumpkin puree or solid pack pumpkin
3 cups flour
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powderPreheat oven to 350 ° . Grease pumpkin pan and 1 loaf pan or 2 9×5 inch loaf pans. In large mixing bowl beat together sugar and butter. Mix in eggs and pumpkin. In another large mixing bowl, sift flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Stir into pumpkin mixture in 2 additions.
Divide batter equally between 2 pans. Bake 50 minutes to 1 hour or until tester comes out clean. Transfer to racks, cool 10 minutes. Loosen loaves from edges of pan. Turn onto racks and cool completely.
Got a great pumpkin recipe?
1. Post your recipe on your blog. Please mention www.LifeasMOM.com in your post. Then, come back here to add your link to Mr. Linky below. (Instructions for Mr. Linky are available.)
OR
2. If you don’t have a blog, simply tell us about your recipe in the comments section.
Next week: Soups, Stews, and Chilis. Don’t forget to check the schedule of themes to come, too.
{ 25 comments… read them below or add one }
What a great idea for a linky! I absolutely love pumpkin! Thanks so much!
Pumpkin Recipes are the best! Unless we are talking chocolate too! Thanks for hosting!
Kristin
And it was made here in the USA so you did your part for the economy.
I LOVE LOVE LOVE the cake pans! So cute!!!!!
Did you notice that the left pumpkin cake appears to be floating? At least, it looks that way to me! lol
And now I am hungry for pumpkin bread. Good thing I bought pumpkin the other day!
I do not shop at Wal-Mart. Ever. But now I feel the sudden urgent need to head to the closest one and see if I can score one of these pans for myself! I’ve been looking at the one on Amazon forever! Thanks for the heads up!
I LOVE that pumpkin is back!!!
Those pans are GREAT. Look forward to seeing how you use them in the future, in addition to the yummy cake.
I am thinking with some frosting that pumpkin could also look like a beach ball – just frost each section a different color and place on a board dusted with brown sugar to look like sand….
Oh yum, I will spend a lot of time with these links. I love pumpkin.
I don’t have a post about it, but my daughter always makes Chocolate Chip Pumpkin Bread. It is delicious!!!
I’m doing all kinds of pumpkin stuff so I posted two: pumpkin fluff (made – over without any artificial ingredients) and pumpkin biscuits.
Actually if you could erase my first link, I retitled the second one to be more accurate, thanks!
I’ve been wanting one of those pans, but I substituted the Bundt pan I already had. I made two cakes (a bit on the smaller side) and put them together. It still looked like yours, just bigger, and with a hole in the middle.
Those pumpkin breads are beautiful. It’s amazing how a different shape pan can transform a simple dish into something so elegant. Thanks for hosting the blog hop. This week I’m sharing my 100th Post celebratory dinner.
This is my go-to Pumpkin Spice cake recipe. The frosting has a distinct flavor since it’s sweetened with honey instead of sugar, but if you’re not a honey person, regular cream cheese frosting is also good!
http://www.marthastewart.com/recipe/pumpkin-spice-cake-with-honey-frosting
Some yummy links too!! Thanks for the great ideas!
That looks so yummy! I just love the pan, and I think making it into Cinderella’s coach is a fantastic idea! Now I want some pumpkin bread!
I have a pan similar to this one and I used it as the top tier for a fall themed wedding shower. The bottom two tiers where round and the top was the pumpkin. Then I decorated with fondant leaves that I made. It was one of my favorite cake creations (and I have done quite a few over the years….)
Have fun with your new pan! Seeing it makes me want to dust mine off again
Thanks so much for the linky and the great recipe sharing!! I can’t wait to check some of these out. And I love that pan
I love pumpkin anything so I am excited about checking out all these recipes
Im loving this pan! I want it!
http://damegoodeats.blogspot.com
Pumpkin is my favorite! I’m a little slow linking up this week. Thanks so much for hosting so I can find some additional pumpkin recipes to satisfy my cravings this fall!
Cute pans! I can totally see it as a stage coach. Good thinking.
I am needing a new pumpkin bread recipe, so I’m excited to have so many to choose from.
Oh my goodness, YUM! Cute pans.
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