Easy Pumpkin Cranberry Bread (Recipe Redo)

Easy Pumpkin Cranberry Bread

Easy Pumpkin Cranberry Bread



Both times I posted this, I debated for weeks, WEEKS I say, as to whether it should be called pumpkin cranberry bread or cranberry pumpkin bread. I walked the floors, I lost weight from not being able to eat, I didn’t sleep for days at a time! Why, you ask!? (Pretend you asked) All for YOU! Yes, YOU, dear and faithful reader! All two of you. For this show of love, I believe I should have multiple boxes of Godiva truffles sent to me, along with large cars, house and land deeds and cold, hard cash.

I am redoing this recipe for two reasons- 1) because the original photo I took sucked donkey toes. I mean, we’re talking really really bad. Then, there is 2) which is that as good as the bread was back then, it could still be better. Now however? It’s awesome. It can’t be better. It is pumpkin cranberry (cranberry pumpkin?) nirvana. You eat this and angels weep, but only because they don’t have any. It has the perfect blend of squashy pumpkin flavor and tart sweet cranberry flavor, all mixed up in a perfectly moist bread redolent of warm Autumn spices and a touch of orange for zing.
This is a very easy bread to make. No chopping of this ingredient, dicing of this one. It uses canned pumpkin and canned cranberry sauce. Both of which also add incredible moistness as well as flavor to this.

You know the drill… git to cooking.

Easy Pumpkin Cranberry Bread

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange zest
  • 3 tablespoons fresh orange juice
  • 1 (16 ounce) can whole berry cranberry sauce (use a good quality brand; I have found over the years that the cheap store brand ones use more sugar then fruit and it shows in the taste. I prefer Ocean Spray )
  • 1 (16 ounce) can pumpkin (not pumpkin pie filling; just pureed pumpkin)
  • 2/3 cup vegetable oil
  • 1 egg yolk
  1. Preheat oven to 350 degrees. Butter or use cooking spray on one 8 inch and one 9 inch loaf pan. You can use both 9 inch pans if that is all you have, but you will have much flatter loaves and you’ll need to adjust your cooking time. Over the years, I have found this to be the best combination.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt and spices. Whisk well. Set aside for now.
  3. In another bowl, combine the vanilla extract, orange zest and juice, cranberry sauce, pumpkin puree, oil and egg yolk. Mix well until it is relative smooth. You’ll have lumps from the cranberries of course.
  4. Dump the wet ingredients into the dry ones all at once. Use a wooden spoon or rubber spatula to combine them together JUST until mixed. You don’t want a bunch of flour of the bottom of the bowl, but don’t over mix it. That causes tough bread.
  5. Divide between the two prepared pans. Smooth the tops and bake at 350 until a wooden skewer inserted in the middle comes out with just a few moist crumbs, no loose batter, about 45 to 60 minutes. The 8 inch pan will probably finish before the 9 inch.
  6. Let cool in the pan on a rack for ten minutes, then carefully invert it into your protected hand and then re-invert it onto the rack. Let cool for about an hour before attempting to cut.

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Easy Pumpkin Cranberry Bread

Easy Pumpkin Cranberry Bread

 

 

Cinnamon Spice Apple Coffee Cake

Cinnamon Spice Apple Coffee Cake

Cinnamon Spice Apple Coffee Cake



Growing up in Chicago, places like apple orchards weren’t exactly on the list of weekend getaways. When my dad lived in one of those old hotels in Hyde Park, this one called The Saranac, he used to take me to The Museum Of Science And Industry or maybe The Field Museum when I visited him. On rare occasions during the Summer, we might head out to the Indiana State Dunes and spend the day getting sunburned…I mean, playing in the lake. Nahhh, I mean getting sunburned. Nobody worried about sunscreen back then. By all rights, none of us who grew up in the 60’s and 70’s should have any skin left. I remember a sunburn I got when I was 17 that left me the color of a Coke can and blistered. My dad wanted me to go to the ER, but I refused.

But I digress. Imagine that. Me. Going off on tangents.  As I was saying, there were no orchards in the middle of Chicago. Since living in KY (half my life now, actually), and raising my kids here, it has never failed to make me a bit jealous when my kids would go on field trips to apple orchards or “pick your own pumpkin” spots. It was always just so…. southern to me. In a wonderful way, mind you. So when the idea to go to an orchard with the boys popped into my head, I ran with it. The one we went to is so cool. The apples were fairly well picked over this late in September, but we still got some. But there was also a huge play area that Joshie and Jordan loved, a cafe that we hope to eat at next time and tons of homey apple and “countryish” products at a store there. I hate that it took me until I was this ancient to discover orchards!

So what did I make with what apples we got? Not a darn thing. We didn’t get enough to spare for anything but out of hand eating. It was just coincidental that I had made this cake Saturday.

This is one awesome coffee cake, if I do say so myself *preens a little* It’s a tamer version of a crumb coffee cake. I stuffed this with apples, cranberries and cinnamon chips, as well as a crumbly mixture on top and in the middle. This is ultra moist due to the apples with a lovely flavor due to, well, all the varied ingredients. This is such a perfect Autumn cake. Typical of many coffee cakes, this is even better in the days following baking it, as opposed to fresh from the oven. The flavors need time to meld and then it is spectacular. The recipe was very loosely based off of one I got from a yahoo groups newsletter over a decade ago. Anyone else remember those groups fondly!?

This is a tiny bit more involved than “throw and dump”, but nothing you can’t handle. Trust me.

You know the drill….

Cinnamon Spice Apple Coffee Cake

  • Filling/Topping-
  • 1 1/4 cups brown sugar
  • 1/2 cup lightly toasted, finely chopped pecans or walnuts.
  • 1/3 cup flour
  • 1/3 cup unsalted butter, melted
  • 1 tablespoon cinnamon
  • Cake-
  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 2 eggs, room temp
  • 1 tablespoon vanilla extract
  • 2 2/3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 3/4 cup buttermilk
  • 1/4 cup of either fresh apple cider or (preferably, if you have it) boiled cider**
  • 2 1/4 cups of peeled and chopped apples (about 4 small apples)
  • 2/3 cup dried cranberries, soaked for 20 minutes in 3 tablespoons hot water, then drained
  • 1 bag Hershey’s Cinnamon Chips (you COULD make this optional, because I know these can be hard to find, but please try to find them!)
  1. Preheat your oven to 350 degrees and grease and flour a tube pan. Alternately, spray it with a flour/oil baking spray such as Bakers Joys Or Wiltons (which is my favorite) Set aside
  2. Make your filling- In a small bowl, combine the brown sugar, flour, cinnamon and nuts. Add in the melted butter and mix until it is thoroughly moistened and crumbly. Set aside.
  3. For the cake, in a large bowl, combine the butter and the sugar. beat on low speed with a hand mixer until light and creamy, about 2 minutes. Scrape the bowl down and add the eggs and vanilla extract. Beat until well combined.
  4. In a small bowl, whisk to combine the flour, baking powder, baking soda, salt and spices.
  5. Combine the buttermilk and apple cider/boiled cider in a measuring cup.
  6. Alternately add the flour mixture and the buttermilk mixture to the bowl with the butter, starting and ending with the flour (1/3 of the flour, 1/2 of the buttermilk, 1/3 of the flour,  remaining buttermilk, remaining flour), beating on low speed JUST until combined after each addition.
  7. Gently fold in the apples, cranberries and cinnamon chips.
  8. Spoon half the batter into the prepared tube pan. Evenly top with half the crumb mixture, then the other half of the cake batter. Then top with the last half of the crumb mixture. Gently pat it down to help it adhere to the top.
  9. Bake at 350 for 60 to 70 minutes or until golden brown and a wooden skewer inserted in the center comes out with just a few moist crumbs on it, no loose liquidy batter. Let it cool in on a rack in the pan for about ten minutes, then carefully run a butter knife along the sides of the pan and around the center hole. Do this a couple of times just to make sure it’s completely loosened.
  10. Carefully (use pot holders and/or a towel. This is till gonna be hot) invert the pan over your (protected) hand (works even better if you can use two hands and someone else does the inverting and shaking. Don’t ask me how I know this. Ahem.) and carefully shake the cake out. Invert it immediately back onto the rack to finish cooling.
  11. Let cool until completely cool before slicing, about two hours. Like I said above, this is even better the next day.

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**If you want to make your own quickie version of boiled cider (boiled cider has a much more intense apple flavor than regular cider, so is worth the trouble.), take 1 cup of fresh cider and pour it into a small pot. Bring to a boil over medium heat, then reduce the heat a bit and continue boiling until the cider has reduced down to about 1/4 cup. Let it cool before using.

Cinnamon Spice Apple Coffee Cake

Cinnamon Spice Apple Coffee Cake

 

Bacon, Cheddar & Apple Scones With A Maple Drizzle

Bacon, Cheddar & Apple Scones With A Maple Drizzle

Bacon, Cheddar & Apple Scones With A Maple Drizzle



The idea for these scones came into my head around the beginning of June. But I knew if I put up this combo of flavors in the middle of what turned out to be an unbearably hot Summer in many places, no one would give them a second glance. And these deserve to be glanced at. Well, they deserve to be eaten, but it’s ok to look at them first. They aren’t the worlds prettiest baked good, but what scone is?

So I waited until the weather cooled to make them. They are a perfect breakfast with a cup of tea or coffee or a great afternoon snack when the “hangry’s” are making you growl. 😛 All the flavors in here meld so well into the flaky, buttery scone.

When I first thought of them, I had no plans for a glaze. But they looked naked. So it occurred to me what goes well with both apples and bacon? Maple, of course. I was a little worried about the cheddar part, but it actually works great. I mean, everyone loves maple and apples, and who doesn’t smear their bacon through the syrup on their plate, right? Well, the cheddar can be our new secret cause it’s darn good!

These go together quickly. Mix it up and pat it out. You can do the typical wedge cut with these or, as I did, just use a biscuit cutter.

You know the drill…. 😀

Mrs. Cupcake, who just finished a lovely lunch of a scone and some tea.

Bacon, Cheddar & Apple Scones With A Maple Drizzle

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons chilled salted butter, sliced thin (yes, salted. I know I usually use unsalted, but I wanted to try the salted with this being a savory scone.)
  • 8 ounces bacon, fried until crisp, cooled and crumbled
  • 1 1/4 cups chopped apple, about 2 small apples (peels on or off, your choice. I left them on)
  • 8 ounces sharp cheddar, grated
  • 1 egg
  • 1 1/2 cups heavy cream
  • Glaze-
  • 2/3 cup powdered sugar
  • 2 tablespoons cream or half and half
  • 2 tablespoons maple syrup (plain old table syrup like Mrs. Butterworth or Log Cabin is fine)
  1. Preheat your oven to 375 degrees. Lightly grease 2 cookie sheets or line with silicone mats.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. Use a pastry cutter to cut in the cold butter; just until the mixture resembles coarse crumbs.
  4. Whisk together the heavy cream and the egg. Pour this all at once into the center of the flour/butter mixture. Use a wooden spoon to mix it, getting all the dry flour off of the bottom of the bowl.
  5. Dump the bacon, apple and cheddar into the dough. Stir well to combine. Dump it all onto a lightly floured board or counter and gently knead it a handful of times, just to incorporate the add ins. It may seem dry, but the moisture from the apple and the bacon will soften it up within just a minute or so.
  6. Pat the dough into a large circle of about 3/4 inch thick. Then either use a sharp knife to cut it into wedges or use a biscuit cutter to cut out rounds. Cut as closely together as possible if doing that, because when you reroll the scraps to make more, they can get tough. I got ten scones using a biscuit cutter.
  7. Bake at 375 until golden brown and firm, about 20 to 25 minutes. Let cool on the pan for a minute, then let finish cooling on a rack.
  8. For the glaze, simply combine the powdered sugar, syrup and cream. Whisk until creamy and relatively lump free. Either drizzle over the scones or dip the tops of each scone in the glaze, depending on whether you want a light or heavy coating.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Bacon, Cheddar & Apple Scones With A Maple Drizzle

Bacon, Cheddar & Apple Scones With A Maple Drizzle

Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream

Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream 1

Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream



I want Autumn! I want Autumn! I want Autumn!! *Falls on the floor in a raging temper tantrum, kicking and screaming*

Sorry. I’m fine now. But I really am about done with Summer. I’m tired of trying to keep up with the weeds in the yard. Ok, I got tired of it a few weeks ago and my flower area now looks like a mini forest. I’m pretty sure there are fairies and elves hiding down in there, having nightly parties with my now lost in the weeds ceramic froggie. I heard him ribbiting for help a few days ago, but I was afraid to venture in and look for him. Russ would have had to send in the national guard to find ME.

What does any of this have to do with brownie cupcakes? Not a thing. I just felt like whining and making all of you have to listen. It works for my six year old; why not for me, too?

These are quite tasty. They are yet one more incarnation of the brown butter brownies I first made back in early 2013 (please forgive the completely atrocious photo in that post!) and have used in various ways since then. They really are some of the best brownies around. They are very chocolatey (which I was skeptical of with just cocoa, but they are), rich, with a mild nutty back flavor from the brown butter. In THIS incarnation, they are made into little cupcakes and then covered with a creamy, tangy orange buttercream that perfectly complements the brownie. So simple to make these, yet they are good enough for more than just the kids school lunches. Though they are great for that, too.

You know the drill…. 🙂

Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream

  • Brownie Cupcakes-
  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened powder (NOT drink mix)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange oil or orange extract (don’t use more here. The frosting is the orangey part. The little bit in here is just to tie it all together.)
  • 1/4 teaspoon salt
  • 2 teaspoons water
  • 2 large eggs, cold from the fridge
  • 1/3 cup plus 1 tablespoon flour
  • Orange Vanilla Buttercream-
  • 1/4 cup unsalted butter, room temp
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 2 – 2/12 cups powdered sugar
  1. Position oven rack in the bottom third of oven and preheat to 325 degrees.
  2. Place foil cupcake liners (you can use the paper ones, but the foil comes off the brownies so much easier) into the cups of a muffin tin. I got ten brownie cupcakes from this.
  3. Melt the butter in a medium saucepan over medium heat. Cook until the butter isn’t foaming anymore and there are browned bits on the bottom of the pan. Stir often and keep an eye on this. It can go from lovely browned butter to a smelly burned mess in no time flat.
  4. Remove from the heat and immediately add in the cocoa, sugar, water, vanilla, orange oil and salt. Stir until well mixed.
  5. Let cool five minutes. Add the cold eggs to the hot mixture, one at a time, beating well (by hand) after each addition. When the mixture is thick and glossy, add in the flour. Beat for 60 or so strokes.
  6.  Divide the batter evenly between the lined cupcake wells. Use about 1/4 cup for each. Bake at 325 until they a skewer inserted in the middle of one comes out with just a few moist crumbs on it; no loose batter and not completely clean, either. This will take from 15 to 18 minutes. Let cool in the pan for about 3 minutes, then gently take each cupcake out and let it finish cooling on a rack.
  7. As they cool, make your buttercream, which is easy peasy. In a large bowl, cream together the butter, orange zest, orange juice and vanilla extract. Slowly beat in the powdered sugar, a cup at a time (I always start by hand so that I and my whole house don’t end up covered in the powdery sugar). Beat until fluffy, smooth and creamy. You want a nice thick pipeable/spreadable frosting. After adding two cups of the sugar, beat well at high speed for about a full five minutes. If it’s a bit too thick, just drizzle in a touch more orange juice; a bit too thin, just add that last 1/2 cup of powdered sugar.
  8. Spread or pipe onto the cooled brownies and garnish as desired (I grated more zest over the tops)

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream

Fudgy Brownie Cupcakes With Tangy Orange Vanilla Buttercream