Lovin' From the Oven

The Best Pumpkin Bread

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Okay, so the title is a little misleading. It may be called “the BEST pumpkin bread,” but I am not quite convinced it is. I didn’t name it! It’s good, but not the best. Best is a strong word and I don’t take it lightly.

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I would say it’s your standard pumpkin bread. One that’s good enough to serve for breakfast or as dessert, but not good enough to gift to others. Ya know what I mean?

I decided to share this recipe because it’s the first day of fall, even though it certainly doesn’t feel that way. The weather did take a change of direction tonight in southern California, though. It’s windy, warm, and creepy. Halloween weather! It started a little earlier this year.

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Pumpkin lattes and drinks are in full effect. Heck, even McDonald’s now serves a pumpkin spice latte! I’ll stick to my chai year round, thank you very much (but I’ll order a pumpkin drink every now and then).

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I have a lot of pumpkin recipes that I want to try this season. Maybe I can finally get around to it now that Ellie goes to bed on a more consistent schedule.

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Happy fall, y’all!

Recipe from The Domestic Rebel

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The Best Pumpkin Bread

Ingredients

  • ½ cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour

Directions

  1. Preheat oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and set aside.
  2. In a large mixer, beat together all of the ingredients until well mixed.
  3. Pour the mixture into the prepared pan.
  4. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean.
https://lovintheoven.com/best-pumpkin-bread/

Blue Velvet Cake Mix Cookies

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It’s almost been two hours since Ellie has gone down for her morning nap, so I’m here updating the blog! She’s been taking longer morning naps recently and I’m alllllll about it. Now that she’s consistent with her bedtime, I finally have a little down time to bake in the evenings when I still have the energy.

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Even still, these are quick cookies to make because they’re from a box. Sometimes you just need a quick sweet treat, ya know? Plus, I love the fun colors from using blue velvet cake mix and the added large sprinkles.

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I love that the nights are finally starting to cool down in Southern California and we don’t have to sleep with the air conditioning on any more. Hallelujah for saving a little on our electric bill! We’ve pretty much been running it straight since June. With the end of summer, I’m ready for all of the fall flavors coming up. Holiday baking is just around the corner!

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Blue Velvet Cake Mix Cookies

Ingredients

  • 1 box blue velvet cake mix (16.5 oz)
  • 1/2 cup softened butter
  • 2 eggs
  • 1 tsp vanilla
  • sprinkles (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. In a mixer, cream together the butter and cake mix.
  3. Add in the eggs and vanilla until just combined.
  4. Scoop dough into rounded tablespoons and top with sprinkles (if using). Place at least two inches apart on baking sheet.
  5. Bake for 9-10 minutes.
https://lovintheoven.com/blue-velvet-cake-mix-cookies/

Apricot Coffee Cake

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Have you guys been watching the Olympics? I can’t get enough. There are so many sports out there that I know nothing about! I’m amazed by everyone’s athletic abilities, mostly because I sit on my booty all day, chomping on carbs and napping whenever I can.

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After watching the events, I get motivation to go for a walk (since let’s be real here, I don’t run), but then the couch just calls my name. I need to be better about that. It’s actually fun taking Ellie out on walks. That girl loves being outside. Whenever she gets fussy, I take her with me to get the mail or walk around the block. Instant happiness. It’s that easy for her.

Ellie is seriously the most observant baby I’ve ever known. She loves soaking in the environment and taking everything in. She’ll sit quietly while listening, looking, and moving her head around.

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I can’t wait until I can feed Ellie some real food, like this crumb cake! If she’s anything like me, her taste buds will explode with joy. Apricot jam is so underrated. I always tend to reach for strawberry or grape jam to eat on a sandwich, but I think apricot jam is my favorite to bake with.

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I’ll gladly eat coffee cake for breakfast, lunch, dinner, or dessert. It’s the all-day kind of snack. This recipe is slightly adapted from The Egg Farm, and it tastes just as good as it looks!

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Apricot Coffee Cake

Ingredients

    For the cake:
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup room temperature butter
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon Rodelle vanilla extract
  • 1/4 cup milk
  • 1/2 cup Chobani vanilla greek yogurt
  • ½ cup Smucker's Simply Fruit Apricot Spreadable Fruit
    • For the topping:
  • ¼ cup light brown sugar, packed
  • 2 tablespoons flour
  • 1 tablespoon butter, cold and cut into tiny pieces
  • A pinch of salt
  • ⅓ cup sliced almonds

Directions

  1. Preheat oven to 350°. Spray an 8x8" baking pan with cooking spray.
  2. Make the topping by using a fork to mix together the sugar, flour, butter, and salt. Stir in the almonds and set aside.
  3. To make the cake batter, cream together the butter, sugar, and brown sugar. Mix in the egg, vanilla, milk, and yogurt.
  4. Slowly stir in the flour, baking powder, and salt until just combined.
  5. Evenly pour half of the batter into the prepared pan.
  6. Spread the apricot over batter, leaving about a ½-inch border around the edges.
  7. Top with remaining batter and gently spread to cover the apricot.
  8. Sprinkle the topping over cake.
  9. Bake 45 to 55 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
  10. Cool completely in pan before serving.
https://lovintheoven.com/apricot-coffee-cake/

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