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Recipe Roundup: 5 Favorite Pumpkin Recipes

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There's a reason pumpkin is so popular. Actually, there are a million reasons, and that's my point -- it's so versatile! The aroma from a cinnamon pumpkin candle can transform a room to instant coziness. Pumpkin is healthy but also pairs blissfully with sweet ingredients to make a huge range of desserts.

Over the past couple of autumns I have experimented with this ingredient, and thoroughly enjoyed the results. Below are links to four recipes I tried out last year. At the end of this post I've also included the recipe for classic pumpkin bread. I hope you can give some of these a try!

Pumpkin Oatmeal

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A prime example of pumpkin's versatility -- this oatmeal can be simple (only adding pumpkin) or doctored up with cream and spices. Recipe can be found here.

Pumpkin Peanut Butter Stuffed French Toast

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This combo was inspired by my mom and is one of the most genius, indulgent collaborations I've ever tasted. Recipe can be found here.

Pumpkin Gooey Butter Cakes

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Paula Deen's recipes have never let me down. This recipe is as simple and fast as it is moist and gooey. Recipe can be found here.

Pumpkin Ginger Cupcakes

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These pumpkin cupcakes were moist and filled with complex autumny flavors (pumpkin, ginger, butterscotch). Cream cheese frosting takes them to a whole new level! Recipe can be found here.

Last but not least, Pumpkin Bread! I love pumpkin bread because it's so quick to make. Just a couple minutes of dumping and mixing ingredients and you have a moist bread that's good as breakfast, with your afternoon coffee, or with nutella for dessert. Enjoy!

Pumpkin Bread

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Classic Pumpkin Bread

Yields: 1 loaf

Adapted from From Our House to Yours (Frontier Bank cookbook from 1991)

Ingredients
1 2/3 cup sifted flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 cups sugar
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cloves
2 eggs
1/2 cup water
1/2 cup vegetable oil
1 cup pumpkin puree

Directions
Preheat oven to 325 degrees. Spray a loaf pan with cooking spray.

Sift dry ingredients into a medium bowl. In a separate bowl, mix the eggs, water and vegetable oil. Fold in the pumpkin, and combine both mixtures.

Add batter to the prepared loaf pan. Bake for 1 1/2 hours, or until toothpick inserted in the middle comes out clean.

Cool for 10-15 minutes in the pan, and then carefully empty loaf onto a wire cooling rack to finish cooling.