The season of fall for someone raised from the Pumpkin Capital of the World can only mean one thing: sneaking (ok, who am I trying to fool here… except for my husband; I’m still working on convincing his food palate to join this level of pumpkin sophistication) overtly tossing orange squash into just about anything possible.
Did you know that 95% of the U.S. pumpkin crop to be processed is grown right here in Illinois? 90% being Central Illinois with 85% processed right in my hometown of Morton, where they put 100% pure pumpkin into those shiny little cans that are sent to shelves near you. This year, yields are less than hoped for, so stock up and treat yourself, your friends (furry ones too) and family to all the delights this fruit can offer.
My go-to recipe to kick off the season is typically chocolate chip pumpkin bread, but I took to Broma Bakery to keep my sweet tooth happy with the substitution of Nutella. Maaaybe my bread turned out with less swirls and more Nutella, but this pumpkin bread will keep you coming back for more – talk about a twist on the old classic.
Check out Broma Bakery’s recipe below:
Nutella Swirled Pumpkin Bread
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 1 loaf
- 1½ cups all purpose flour
- ¾ cups sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- ⅓ cup milk (I used almond milk)
- ½ cup canola (or vegetable) oil
- ½ cup nutella
- Preheat oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
- Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
- Line a bread pan with parchment paper, then pour half the batter into the pan. Heat the Nutella in the microwave for 15 seconds, then drizzle half over the batter. Swirl the Nutella into the batter with a knife, then repeat with the remaining batter and remaining Nutella. Bake for 1 hour, or until a knife inserted in the center of the loaf comes out clean.
Now what to do with that leftover pumpkin puree? Our furry friends (dogs and cats) can benefit from this fall fruit as well. Good for their digestive health, it’s an excellent source of fiber and beta-carotene, which the body converts to vitamin A. Too much vitamin A is highly toxic, so a couple teaspoons a day for pups (1 teaspoon for kitties) and a couple of tablespoons for dogs (1 tablespoon for cats) should suffice.
While my pumpkin bread is in the oven, I’m looking for a simple no-bake treat for my dog, Huntley. The only ingredients I will need are pumpkin puree, water, and oats.
No-Bake Pumpkin & Oat Dog (and Cat) Treats
Prep time: 15 mins
Serves: 15-20 spheres
- ¾ cups pumpkin puree
- ¼ cup water
- 2 ½ cups oats and additional oats for rolling
Add the water in a medium bowl with the remaining pumpkin puree (about ¾ cups) and stir until well combined. Add the oats (2 ½ cups) to the mixture and continue to mix until all ingredients have fully come together. Roll the mixture by hand into spheres* and place them aside. Spread the additional oats out and roll each sphere on to the pile to coat. To firm the puree treats, refrigerate for about a day and then they will be ready for your pet to enjoy! Pumpkin (puree) is recommended to store and keep in the fridge for about a week.
* Size depends on the age and whether its for a dog or cat. I made mine the size of a quarter (around a tablespoon) for my 45 lb dog so he can have up to 2 a day to meet a safe quota.