Pumpkin n’ Cinnamon Quick Bread w/ Brown Sugar Oat Streusel

All the sights and smells of Autumn is in the air.  It seems that there are pumpkins on display everywhere you go.  This is great baking weather, not too hot to fire up the oven.  So let’s take two seasonal ingredients: pumpkin and cinnamon and layer them into a spicy quick bread.  Your house will be filled with this lovely aroma as they bake.

Pumpkin & Cinnamon Quick Bread ( 2 Loaves)

  • 1 1/2 Cup Sugar
  • 1 Cup Crisco
  • 2 Eggs
  • 1/2 Cup Buttermilk
  • 2 1/2 Cup Flour
  • 1 Tblsp Baking Powder
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Vanilla

Mix the first four ingredients until well combined, scrape down sides of bowl.  Add in the last five ingredients and mix until just combined. (We don’t want to overbeat the batter because it has baking powder and soda in it)

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 Divide the batter evenly into two bowls.   Into one half of the batter, using a spatula, mix in 1  1/4 Cup Pumpkin and 1 1/2 tsp Pumpkin pie spice.  With the other half of the batter mix in 1/3 Cup Dark Brown Sugar and 2 tsp Cinnamon. (use your fingers to break up the brown sugar so there will not be any lumps in your batter.)  Grease 2 loaf pans, and layer one fourth of the pumpkin batter into the bottom of each pan.  Spread with an offset spatula and tap pans down on the table to level the batter.  Now divide the cinnamon batter into both pans evenly, half of the batter into each.

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Gently spread batter with a spatula to cover the pumpkin batter, then tap down pans to level.  Now put the remainder of the pumpkin batter onto each loaf, spread to cover and tap pans to level.

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Bake in a 350 degree oven for 40 minutes.  While these are baking, let’s make our streusel.

Brown Sugar and Oatmeal Streusel

  • 6 Tblsp Cold Butter (cut into pieces)
  • 3/4 Cup Dark Brown Sugar
  • 1/2 Cup Oats
  • 1/2 Cup Flour
  • Dash of Salt

Mix with the paddle attachment until crumbly, a.k.a streuselly!

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After the 40 minute baking time, carefully take out the loaves and divide the streusel over each.  Put back into the oven for another 15 minutes.

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Let them cool in the pans for about a half an hour.  Then take a butter knife and run it around the sides of the pans and tilt the loaves out.  Set them on a cooling rack. ( I finally broke down and bought two cooling racks! ) Let them cool down to room temperature before slicing.

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This truly tastes like Autumn to me.  The spicy pumpkin layer intertwined with the brown sugar cinnamon batter, let’s not forget the added crunch from the brown sugar & oat streusel.  Take the time to make these on a cool Autumn eve, while the kids are carving their pumpkins!

Honey Crisp Dumpling with a Brown Sugar Honey Butter Sauce!

The Honey Crisp apple is one of my favorites, it is only available for a few months.  I love apple dumplings, so let’s take this wonderful fall apple and  enrobe it in a sweet pastry dough.  When they are baking it sure does remind  me of Autumn.  If you prefer a different apple, by all means use that!  Let’s get dumplin’ ing……

Sweet Pastry Dough

  •  1 lb plus 2 oz Flour (2 cups plus 2 Tblsp)
  • 1/3 Cup Sugar (heavy)
  • 1/2 tsp Salt
  • 10 oz Butter, cold and cut up into pieces
  • 3 0z Crisco (6 Tblsp)
  • 3 Egg Yolks mixed with 1/3 Cup water

Put the first five ingredients into the bowl, using the paddle attachment until butter is pea sized.  Then add the egg yolk and water mixture, mix only until combined.

Refrigerate for an hour.

Meanwhile, let’s get our apples ready to be dumplinged!

  • 4 Medium Large Size Honey Crisp Apples
  • 4 Tblsp Butter
  • 4 Tblsp Brown Sugar
  • 1 Tblsp Cinnamon

Peel the apples and cut them in half.  Using a melon baller scoop out the seeds from both halves. (you can use a spoon)Place the butter in one of the halves of each apple and put a scoop of brown sugar into the other half.  Take the cinnamon and sprinkle over the apples.  You can use more cinnamon if you want, I am a cinnamon freak, so I used more!Now put the apples back together.  They will stay together because of the butter and brown sugar.

Take the dough out of the frig, cut it into 4 equal parts.  Roll out each piece into a round, the dough will be over a 1/4 inch thick.  Take one of the apples and place it in the middle of the dough, now just pat the dough around the apple.  This is the fun part, the dough forms great around the apple.  Keep rolling it in your hands so the dough is smooth over the apple.

Continue with the rest of the apples and dough, roll them into some cinnamon sugar.

Then place them on a greased cookie sheet.  Put them into the refrigerator for an hour, so the dough somewhat hardens.    Bake at 350 degrees for 55 minutes.  While they are baking let’s make our sauce for these Honey Crisp Apple Dumplings.

Brown Sugar Honey Butter Sauce

  • 3/4 Stick of Butter
  • 1/2 Cup Brown Sugar
  • 2 Tblsp Honey or Maple Syrup
  • 1 Tblsp Cinnamon

Put all the ingredients into a small saucepan.  Stir with a wire whisk until the butter is melted.  Let it simmer on low for 5 minutes to melt down the sugar.  Stirring often.

When the dumplings are done. Put them on a pretty plate and top with the sauce.

With your first bite the crust is soooo… buttery, the apple is soft but not mushy and the sauce gives the dumpling that brown sugar, honey and cinnamon taste that wraps it all together.  I don’t have any vanilla ice cream (crap!) that would be the perfect accompaniment for this dumpling!  Make some tonight for dessert, it is a great way to celebrate Autumn!