Currently Baking {Spiced Pumpkin Bread}

Miss Renaissance

Miss Renaissance

Miss Renaissance

Miss Renaissance

The Holidays are on the horizon, Lovelies! As soon as November hits, my craving for everything spiced and/or Pumpkin-related kicks into high gear. While I’m a big fan of Pumpkin Pie, I prefer having a nice slice of freshly baked Pumpkin Bread with my Coffee (or Tea when the mood strikes) during the colder months. This recipe is easy, not too sweet, and the bread comes out moist  on the inside and perfectly crusty on the outside! Click on the recipe to get a larger view.


P.S.: How adorable are the metallic polka dot napkins I used in these photos?! I’m obsessed!!

{All Photos by Miss Renaissance.}

3 responses

  1. ha – it’s very very rare that i’m more intrigued by an accessory than the food item in a food shot. this time all i could see were those amazing napkins! love them!

  2. This one has apples and curry- it is fbaulous, and perfect for the fall! I also like it topped with a few very special croutons, I added that recipe too! 1/4 cup butter1 clove garlic1 onion1 leek1 large apple, peeled and chopped1 tbsp curry powder2 cups chopped fresh pumpkin4 cups stock (1 use chicken stock)1 cup whipping creamsalt and pepperapple wedgesMelt butter in saucepan. Saute garlic, onion, leek and apple. Stir incurry powder and cook for 1 minute, stirring constantly. Add pumpkin andstock. Bring to boil, stirring occasionally. Reduce heat and simmer untilveggies are tender. Puree all in blender or food processor. Return tosaucepan and stir in all of cream but 2 tablespoons. Season with salt andpepper. When serving garnish with fresh apple wedges, and pour a bit ofcream over top. Looks pretty! Serves 6-8.Croutons2 tablespoons (1/4 stick) butter24 1/4-inch-thick baguette bread slices1 cup grated Gruye8re cheese1 teaspoon minced fresh thyme1 teaspoon minced fresh sage For croutons:Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve

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