Tag: cinnamon

Spiced Pumpkin Bread

Are you team pumpkin or team apple in the fall? Hands down, I was team apple for years. Then I slowly shifted. It started when I grew my own pumpkins and subsequently roasted them. I had to bake with them, and once I did that, there was no looking back. At about that same time, I discovered a pumpkin bread I adored. But…it had THREE cups of sugar. Three. I just can’t do that anymore. So this is my take on that bread I adored: a spiced pumpkin bread. 

When I bake something I am especially proud of, I share with allll the friends and family. One friend said it had a feeling of spice cake with pumpkin on the finish. The Mr’s best friend grabbed a piece and before I could even ask what he thought, he said, “this is REALLY good.” 

I opted to go maple syrup with just a touch of brown sugar for that molasses taste. And the oil? I actually used some rendered lard from our half of a pig we purchased earlier this fall. It got melted/softened and worked like a dream. No lard? No problem, go with some coconut oil or regular oil and it will work just fine. 

Ready to start baking? Let’s go! 

Your Ingredients

  • 1 ½ cups pumpkin puree (roast your own! It’s incredible!)
  • 2 eggs
  • ¼ cup oil (lard)
  • ⅔ cup maple syrup 
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour 
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves 
  • ½ cup chopped nuts, optional 

You Steps to Spiced pumpkin Bread

Preheat the oven to 350 degrees. In a large bowl, combine the eggs, oil, maple syrup, and brown sugar. Mix in the pumpkin puree.

Add the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined. Fold in chopped nuts, if desired. 

Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Gather all those wet ingredients!
Mix it up!
Into the oven we go!
Can it get much better?!
Let’s grab a cup of coffee and eat!

Spiced Pumpkin Bread

Home roasted pumpkin with a collection of spices makes the best quick bread. This healthier twist on a spiced pumpkin bread is sure to be a hit!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American, Bread
Servings 12 slices

Equipment

Ingredients
  

  • 1 ½ cups pumpkin puree
  • 2 eggs
  • ¼ cup oil lard
  • ⅔ cup maple syrup
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the eggs, oil, maple syrup, and brown sugar.
  • Mix in the pumpkin puree.
  • Add whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined.
  • Fold in chopped nuts, if desired.
  • Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Notes

We purchased a half of a hog the last few years, and I always have the lard rendered. It works AMAZINGLY well in baked goods. I melted it about halfway so that it had some soft sold parts yet. No lard? No problem. Coconut oil would work great too!
Keyword healthy breads, maple syrup, pumpkin, pumpkin bread, quick breads
Tried this recipe?Let us know how it was!

Looking for other fun recipes?

Check out any of the ones below and if they don’t tickle your fancy, find lots more on my baking page!

JessLeave a comment

Craisin and Pumpkin Seed Cookies

I am SO excited to share these Craisin and Pumpkin Seed Cookies with you. Why? Well, beyond the fact that it is simply one of the best cookies I have had to date, I am not really sure. 

Maybe because it doesn’t have chocolate in it, and normally, I am all about chocolate in my cookies. Maybe because when it comes to cookies, I generally want a crisp cookie. My top favorite is a browned butter chocolate chip. So this is totally outside my “norm.” Either way, it’s a dang good cookie that I am excited to share! 

The inspiration came from the $4.50 Southern *250 Fine Old Recipes* Cookbook I picked up over spring break this year. In it, I found a sour cream raisin cookie. Definitely NOT my type of cookie, but I was drawn to it. From that, I shifted and pivoted using what I had on hand to create a cookie I couldn’t stop eating. 

The dried fruit I use was a mixture I found at Walmart and was a store brand (go figure!). It was made up of dried cranberries, cherries, and golden raisins. I am sure any combination would be great, but I love this mixture. As for the pumpkin seeds, I use roasted salted pepitas that I pick up from the local natural food store. I like the zing of a bit of salt when you use salted nuts, but if salty sweet isn’t necessarily your jam, you could totally use unsalted. 

Let’s get baking! 

Your Ingredients  

  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups flour
  • ½ teaspoon each ground nutmeg and ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter, softened 
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt 
  • 1 cup dried fruit of any combination of cranberries, cherries, and golden raisins (I used this mixture from Walmart)
  • ½ cup roasted, salted pepitas (shelled pumpkin seeds)

Your Steps to Craisin and Pumpkin Seed Cookies 

Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set aside. 

Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined. 

Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet. 

Bake for 12 minutes, or until lightly browned. 

Butter and sugar!
Some Greek yogurt!
All the color makes me happy!
Ready to portion out.
Ready to bake!
Delicious!

Craisin and Pumpkin Seed Cookies

Warming spices and the flavor of cranberry with the crunch of pepitas make these craisin and pumpkin seed cookies a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 3 dozen

Equipment

Ingredients
  

  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter softened
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt
  • 1 cup dried fruit of any combination of cranberries cherries, and golden raisins
  • ½ cup roasted salted pepitas (shelled pumpkin seeds)

Instructions
 

  • Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set a side.
  • Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.
  • Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
  • Bake for 12 minutes, or until lightly browned.
Keyword cinnamon, Cookies, craisins, cranberries, drop cookies, pumpkin seeds
Tried this recipe?Let us know how it was!

Looking for other cookie recipes? Check out the links below or head right to my baking page!

JessLeave a comment

Cinnamon and Sugar Donuts

I somehow ended up in a high school that has donuts in the breakroom nearly every Thursday. For many people, that would cause a problem. Not me. Donuts are not my jam and I can almost always skip them. That is, unless they are homemade. Then I am all over those babies. And the combination of cinnamon and sugar? YUM. So when I was inspired to put together a batch of baked cinnamon and sugar donuts, I didn’t think about it twice. 

I can’t get over just how light and airy the sponge turns out. And the cinnamon and sugar combination brings me back to my childhood where cinnamon and sugar toast with butter was a special treat. Now we’ve just allowed that childhood classic to grow up a bit. 

Ready to get baking? Let’s go!

Your Ingredients for Cinnamon and Sugar Donuts

  • 6 tablespoons butter, melted
  • 1 tablespoon oil 
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 tablespoons milk
  • ¾ cup + 1 tablespoon plain Greek yogurt 
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon 
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoon salt 

Donut Toppings

  • 2 tablespoons butter, melted 
  • ⅓ cup white sugar 
  • ½ tablespoon ground cinnamon 

Your Steps to Cinnamon and Sugar Donuts 

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray. 

In a large bowl, combine butter, oil, sugars, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. (Okay, that’s what you should do. But I hate extra dishes…so I refuse.)  Add to wet ingredients and stir until fully incorporated.

Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack. 

While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl. 

When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered. Optional: You can do both sides of the donuts, but we found that to be too messy at our house. We like to top just the tops. As we say, “You do you though!” 

Some wet ingredients.
Add in the dairy.
Yes, I should have an extra bowl. I am against more dishes.
Perfect batter.
Perfectly baked.
Topped in cinnamon and sugar.
Yum!

Tools of the Trade

If you’re baking donuts, you need a wonderful pan. I also LOVE my Pyrex mixing bowls with lids. They can go in the microwave to the counter to the fridge. How perfect!

Other breakfast recommendations

Maybe everyone at your house doesn’t have a sweet tooth and you need some savory inspiration! Here are a few of my favorite breakfast recipes!

Still need more recipes? Check out my baking page!

Cinnamon and Sugar Donuts

A simple baked cinnamon and sugar donut recipe that will make everyone happy to wake up on the weekend! Give it a try!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Dessert, Sweets
Cuisine American
Servings 16 donuts

Ingredients
  

  • 6 tablespoons butter melted
  • 1 tablespoon oil
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • ¾ cup + 1 tablespoon plain Greek yogurt
  • 2 tablespoons milk
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoon salt

Donut Topping Ingredients

  • 2 tablespoons butter melted
  • ⅓ cup white sugar
  • ½ tablespoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
  • In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir until fully incorporated.
  • Divide the batter among 16 donut cavities, filling ¾ of the way full.
  • Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean).
  • Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.
  • While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl.
  • When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered.
Keyword baked donuts, Breakfast, cinnamon, cinnamon and sugar, donuts
Tried this recipe?Let us know how it was!

JessLeave a comment

Warm Your Soul apple Cinnamon Oatmeal

Generally speaking, I am an overnight oatmeal kind of gal. I love that you can prep five servings in five minutes flat on a Sunday evening and be set for the work week. There are so many good for you ingredients in overnight oatmeal: old fashioned oats, chia seeds, honey, cinnamon, almond milk. But sometimes, a good old fashioned bowl of warm, cooked on the stove top oatmeal hits the spot, especially on the weekends. This warm your soul apple cinnamon oatmeal still has the simplicity in terms of mixing together, but is full of big flavor and is perfect as the weather gets cooler. 

While I am going to give you the measurements and all the ingredients, please know that this is a great recipe to play around with. Have some blueberries laying around? Toss those in. Want to give almond extract a try instead of vanilla? Do it! Want to skip the crunch of walnuts? Hey, go for it, I won’t judge.

Here’s the low down on the ingredients to Warm Your Soul Apple Cinnamon Oatmeal!

Your Ingredients (for one serving)

  • ¾ cup unsweetened vanilla almond milk (or your favorite milk of choice)
  • 1 tablespoon pure maple syrup 
  • ¼ teaspoon vanilla extract
  • Pinch of salt 
  • ¼ teaspoon cinnamon 
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Your Steps to Apple Cinnamon Oatmeal

In a small soup kettle, combine the almond milk, syrup, vanilla, and walnuts. Bring to a boil over medium high heat. Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve. 

Pro tip: Start the milk mixture on medium heat, go finish your bathroom routine (makeup and the like), and then add the oatmeal. By the time the rest of your breakfast is done, you’ll be done too!

  • Mix it up!
  • Get ready to add!
  • Simmering!
  • Delish!

Apple Cinnamon Oatmeal

Seven ingredients combine in this warm your soul apple cinnamon oatmeal perfect for cool mornings. Let's get cooking these classic flavors!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • ¾ cup unsweetened vanilla almond milk or your favorite milk of choice
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Instructions
 

  • In a small soup kettle, combine the almond milk, syrup, vanilla, walnuts, and pinch of salt.
  • Bring to a boil over medium high heat.
  • Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve.
Keyword apple and cinnamon, apples, Breakfast, dairy free, Gluten Free, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Applesauce and Cinnamon Bread

I love an apple bread (or really, any apple baked good, let’s be honest), but peeling and coring apples is a tedious process I don’t love. Enter an applesauce and cinnamon bread. When I saw a version of this recipe on the back of a bran flakes box, I had to give it a try. I have modified it quite a lot to add more wholesome ingredients and cut down on some sugar. Believe me, the final result is equally delicious. The husband even gave it two thumbs up and was excited to eat it for breakfast this week. I always call that a big win! 

As an aside, I love adding oats to all of my recipes, but I know that some don’t love them. I even have a friend who is allergic, which I didn’t even know was possible until recently. If you don’t want to add oats, you can certainly modify this simple applesauce and cinnamon bread to have 1 ½ cups of flour and 1 ½ cups bran flakes.

Your Ingredients

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking powder
  • 1 cup bran flakes cereal 
  • 1 ½ teaspoons ground cinnamon 
  • ¼ teaspoon salt 
  • 1 egg 
  • 1 cup unsweetened applesauce 
  • ½ cup maple syrup or honey 
  • ½ cup milk 
  • ¼ cup chopped nuts (optional)

Your Steps

Preheat the oven to 350 degrees. Prepare a 9×5 inch loaf pan with cooking spray. 

In a large bowl, combine egg, applesauce, maple syrup, and milk. Whisk until well combined. Add flour, oats, bran flakes, baking powder, cinnamon, and salt. Stir until just moistened throughout. Fold in chopped nuts if adding. 

Pour into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan. Enjoy!

  • Get those wet ingredients together.
  • Add the dry and mix.
  • All together now!
  • Yum!
  • Texture and flavor. What a delicious bread!

Interested in other baked goods? Go ahead, check out my baking page!

Baking

Applesauce and Cinnamon Bread

The classic combination of apple and cinnamon combine with bran flake cereal and oatmeal in this quick bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 cup bran flakes cereal
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • ½ cup maple syrup or honey
  • ½ cup milk
  • ¼ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×5 inch loaf pan with cooking spray.
  • In a large bowl, combine egg, applesauce, maple syrup, and milk.
  • Whisk until well combined.
  • Add flour, oats, bran flakes, baking powder, cinnamon, and salt.
  • Stir until just moistened throughout. Fold in chopped nuts if adding.
  • Pour into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool before removing from the pan. Enjoy!

Notes

If you don’t want to add oats, you can modify to have 1 ½ cups of flour and 1 ½ cups bran flakes.
Keyword apple and cinnamon, applesauce, Breakfast Bread, cinnamon, Quick Bread
Tried this recipe?Let us know how it was!

JessLeave a comment

Oven Baked Granola

My go to breakfast is overnight oatmeal (check out my recipe here!) topped with Greek yogurt and some frozen berries. However, straight overnight oatmeal lacks the crunch I love, so I really like to have some granola to sprinkle on top. However, I don’t love how much added sugar store bought granola can add to my breakfast so I often default to adding a few chopped nuts instead because I forget just how easy and cost efficient homemade granola is. Well, I remembered yesterday, and put this recipe together. Let me tell you, my husband walked into the house after work and said, “It smells like fresh cookies in here!”…That’s how good this oven baked granola is.

And did I mention easy?! I think it went from containers on the shelves to cooling on the counter in 30 minutes or less. I don’t know about you, but sometimes I start one of those “low temp, bake for an hour or two” recipes and totally get distracted. And you know what that gets me? Burned food. This recipe bakes for 16 minutes, and it’s done! How wonderful is that?! Ready to make some granola? Let’s go!

Your ingredients:

  • 2 cups old fashioned oats (I love these thick cut ones from our local natural food store)
  • 1/4 cup unsweetened coconut (optional…if you skip it, add an extra 1/4 cup nuts)
  • 1/3 cup pecan pieces
  • 1/3 cup walnut pieces (or whatever type of nuts you dig…just put in 2/3 cup total)
  • 1 tablespoon sesame seeds (optional)
  • 2 tablespoons chia seeds
  • 1 1/2 tablespoons coconut oil, melted
  • 1/4 cup pure maple syrup or honey
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon salt

Your Steps to Oven Baked Granola

Preheat your oven to 400 degrees and move a rack near the top. Mix all dry ingredients in a medium bowl, including cinnamon and salt. Drizzle the melted coconut oil and syrup on top. Stir until well coated. Grease a medium jelly roll pan (mine was the perfect size at 9 by 13 inches). I greased mine using olive oil cooking spray liberally. Spread the granola evenly onto the pan, pressing down slightly. The granola will likely just come up to the top of the pan. That’s okay.

Place the pan on the top rack and allow to bake for 16 minutes, until it is just browning on the edges. If you like granola that has bigger chunks, DO NOT stir it during that 16 minutes. Remove granola from the oven after 16 minutes and allow it to cool on the counter before you break it apart (again, this will get you that bigger, chunkier granola). Mine was cool in 20 minutes. Store at room temperature in an air tight container. Eat on its own, on top of yogurt, or topped with milk. It’s delicious however you serve it! —Jess

All the dry ingredients (minus the cinnamon and salt)
Drizzle the coconut oil
Get ready to bake. Press it down into the pan
Baked, but not broken.
All done!
Look at the texture!

Oven Baked Granola

Homemade granola will always win when put head to head with store bought and it's so simple to make!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/4 cup unsweetened coconut
  • 1/3 cup pecan pieces
  • 1/3 cup walnut pieces
  • 1 tablespoon sesame seeds optional
  • 2 tablespoons chia seeds
  • 1 1/2 tablespoons coconut oil melted
  • 1/4 cup pure maple syrup or honey
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 400 degrees and move a rack near the top.
  • Mix all dry ingredients in a medium bowl, including cinnamon and salt. Drizzle the melted coconut oil and syrup on top. Stir until well coated.
  • Grease a medium jelly roll pan (mine was the perfect size at 9 by 13 inches).
  • Spread the granola evenly onto the pan, pressing down slightly. The granola will likely just come up to the top of the pan.
  • Place the pan on the top rack and allow to bake for 16 minutes, until it is just browning on the edges.
  • If you like granola that has bigger chunks, DO NOT stir it during that 16 minutes.
  • Remove granola from the oven after 16 minutes and allow it to cool on the counter before you break it apart (Again, this will get you that bigger, chunkier granola).
  • Store at room temperature in an air tight container.
Keyword Breakfast, granola, homemade granola, low sugar granola, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment