Lovin' From the Oven

Pumpkin Pie French Toast

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It’s November!! I went to Target and was so excited when I saw that they already had three rows of Christmas items out. Is it too early for Christmas? Never.

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But since I can’t do Christmas recipes year round (I’d look like a lunatic!), I’ve decided to celebrate each holiday while we’re in it. What do I think of when I think of November? Pumpkin. Lots and lots of pumpkin. Pumpkin pie, pumpkin cookies, pumpkin lattes, pumpkin bundt cake…

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For this month, I’ll be doing a week’s worth of pumpkin recipes. That’s right… seven whole pumpkin recipes coming at ya. Here’s number one!

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I decided to use a french sliced bread for this recipe, but you can use what you have on hand. The thicker the bread, the better. I also like using french bread because I can make more manageable portions of food to eat. I’m not forced to eat huge brioche slices of bread– Two pieces and I’m comfortable, not stuffed.

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You can have pumpkin for every meal if you wanted to. I would if my DB didn’t hate it so much.

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I don’t understand how anyone can hate pumpkin. Just look at it! It warms my belly just thinking of it.

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Add a generous dollop of whipped cream, some syrup, and a sprinkle of cinnamon.

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Now you can call it breakfast.

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Recipe adapted from Closet Cooking

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Pumpkin Pie French Toast

Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 8 slices of bread
  • 2 tablespoons butter

Directions

  1. Mix all the ingredients together except for the bread and butter in a low flat bowl for easy dipping.
  2. Melt a little bit of the butter in a pan over medium heat.
  3. Evenly soak the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side. Add more butter as needed before grilling your next piece.
https://lovintheoven.com/pumpkin-pie-french-toast/

Pumpkin Gingerbread Biscotti

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I love that watermelon season is about to reach its prime in the year. Instead of drinking water, I eat half a watermelon a day. Seriously. Did you know it’s 92% water (The other 8% may be sugar, but who’s counting)?

Too bad you can’t buy watermelon year round like you can with pumpkin. You can celebrate fall anytime you want with a can of pumpkin. It may not be fresh, but it’ll do. With the many cans of pumpkin in my shelf, I pondered on what I could make. I’ve done plenty of breads and bars so I opted for something that looked a little different than what I normally make or eat: Biscotti.

I’ve never been a fan of biscotti, but this one was right up my alley. My DB ate them dipped in his coffee, but I just nibbled on mine plain. I could have dipped the whole thing in white chocolate and ate them all in a day if I desired, but that’s just crazy talk.

This recipe comes from The Comfort of Cooking.

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Pumpkin Gingerbread Biscotti

Yield: 10-12 pieces

Ingredients

  • 1 large egg
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon freshly grated ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/4 cups flour
  • 4 ounces real white chocolate, chopped, or white candy melts
  • 3 tablespoons chopped walnuts

Directions

  1. Preheat the oven to 350.
  2. Whisk together the egg, sugar and baking powder on medium-high speed until the mixture falls in ribbons when you life out the whisk. Next, add in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla and whisk.
  3. Carefully fold in the flour.
  4. Shape the dough into a flat log about 3″ wide by 8″ long.
  5. Bake the flat log for 40 minutes, or until a toothpick inserted comes out clean. Remove from the oven and lower the temperature to 300 degrees.
  6. Let the dough cool down for 15 minutes before cutting into 1/2 inch slices. Put the slices on the baking sheet and bake for another 30 minutes, turning them over half way through.
  7. Let cool completely.
  8. Melt the white chocolate and dip half of the biscotti into it. Sprinkle the walnuts on top. Lay them on wax paper until the white chocolate hardens and then serve.
https://lovintheoven.com/pumpkin-gingerbread-biscotti/

Pumpkin Bread with a Pecan Streusel Topping

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Hi all. I’m on vacation right now so this is going to be short.

Pumpkin. Pecan Streusel. Done.

My suggestion? Make it. In bread form or cupcake form, it tastes darn good. Recipe from The Shoebox Kitchen. The end. (I told you it was going to be short!)

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Pumpkin Bread with a Pecan Streusel Topping

Yield: 24 muffins

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • One 15-ounce can pumpkin puree
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract
    • 2 tbsp flour
  • 2 tbsp granulated sugar
  • 1/4 tsp pumpkin pie spice
  • 1/4 cup unsalted butter, chilled
  • 1/4 cup pecans, chopped

Directions

  1. Preheat your oven to 350 degrees. Grease and lightly flour two 9x5x3″ loaf pans or line 24 muffin cups.
  2. First, make your streusel by mixing the last 5 ingredients together until crumbly. Set aside.
  3. Next, make the batter. In a mixing bowl, combine the sugar, eggs, oil, pumpkin, water, and vanilla until well mixed. Slowly add in the four, baking powder, baking soda, salt, cinnamon, and nutmeg until just moistened.
  4. Pour the batter evenly into the prepared pans. Sprinkle the streusel mixture evenly on top.
  5. Bake for 65-70 minutes (if using muffin tin, bake for about 18-20 minutes), or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-bread-with-a-pecan-streusel-topping/

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