One Can, Two Recipes

Fall has finally arrived at our doorsteps, and the only thing I can even begin to think about is all of the great comfort food that comes along with it. In my house, we always baked pumpkin bread. Now that I’m a student with less time and money, I was concerned that I wouldn’t be able to continue on with one of my favorite fall festivities. This feeling was exaggerated more because getting used to baking in small kitchens can be so frustrating.

My biggest pet peeve while baking or cooking in Manhattan is that you don’t have a lot of space to make a mess or even store ingredients. I’m sure many of you can relate – somehow batter ends up stuck on the ceiling, in your hair and on your roommate’s assignment. The other annoying thing about baking in college is feeling like you’re buying things that you’re only going to use once or twice before going to waste. Ingredients take up so much space in cramped kitchens, and if you don’t use them often it’s easy to want to opt out of baking or cooking altogether. These two recipes eliminate this waste of food, space and money.

Since many of us do not start out as master chefs, canned pumpkin may seem useless in the eyes of typical students. This may mean that your willingness to try out new recipes with the ingredient is not very high. With these recipes you get two great fall treats that are super simple to make and use up all that pumpkin! You know, so it won’t sit in your fridge for three months and somehow get fuzzy like… everywhere. Both of these recipes include all the basic things that are hidden somewhere in the mess of entangled kitchen utensils you hide from guests when they try to find your forks. For the bread you could get creative; use muffin tins or those disposable aluminum bread pans if you don’t feel like buying a regular bread pan (I found mine at Whole Foods). The pumpkin pancakes are so addicting, filling and taste like all those spicy, sweet, fall flavors we all are in love with this time of year. Also – an unintended plus of both of these is that they’ll make your kitchen smell SO good, which every small, stuffy room needs from time-to-time.

First, let’s make this bread. Pun fully intended. You’ll need a bread pan, a medium-sized mixing bowl, and a spatula or silicone spoon. Any mixing spoon would work, but the silicon utensils allow you to scrape all the extra goodness from the sides of the bowl to make sure you’re limiting your waste and getting the most batter for your bread.

Here’s what you’ll need:

  • 1 cup of pumpkin (approx. half of a 16 oz. can)
  • ¼ tsp baking powder
  • 1 tsp. baking soda
  • ¾ tsp. Salt
  • 2 eggs
  • *optional* 3 tbsp. brown sugar
  • 1 ½ cups sugar
  • 2 cups flour
  • ½ cups water
  • ½ cup vegetable oil
  • ½ tsp. Nutmeg
  • ½ tsp. Cloves
  • ½ tsp. cinnamon

All of these ingredients can be mixed at once, no need to separate. While you’re mixing everything together preheat your oven to 350F. Make sure the batter is thick but smooth with no little bumps or clumps left inside. Then grease a baking pan and lightly flour the inside to make sure the loaf won’t stick once it’s baked. When you’ve finished this step, pour the batter from the bowl into the bread pan and pop it into the oven until the top springs back when touched. You can also test if it’s done by sticking a knife in the middle of the bread at the thickest part. If there is batter left on the knife when you pull it out, it’s not finished baking. When you get a clean knife post-poke, the bread is fully cooked through. For a standard loaf of bread this make take up to 45 minutes in the oven, for muffins it will be close to 30 minutes in the oven. Make sure you check on it as needed – for the first 20 minutes it’s in the oven it should be left alone, but about every 10-15 after just check on if it’s burning, needs a couple more minutes, etc.

When it’s done baking let it cool down a little before slicing in, serving, or hoarding it all for yourself to eat in the morning before class. You should store the leftovers covered in foil, unrefrigerated or in an airtight container (a.k.a tupperware or a Ziploc bag).

The pumpkin pancakes use the same ingredients and honestly, if you didn’t have the time to make the bread or muffins, the pancakes will give you the same satisfying flavors with way less of a time-commitment. Think, ‘D.I.Y. fall brunch vibes minus pumpkin spiced lattes’, and in their place the more superior pumpkin-spiced treat, stacks of fluffy, warm, golden brown pancakes. You could either just use a pancake mix and add the pumpkin and spices, or you could make them from basically the same batter as the bread above.

Here’s what you’ll need:

  • 1 cup of pumpkin (approx. half of a 16 oz. can)
  • 1 ½ cups milk (any kind)
  • 1 egg
  • 2 tbsp. Vegetable oil
  • ½ tsp. Nutmeg
  • ½ tsp. Cloves
  • ½ tsp. cinnamon
  • 2 cups flour
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • *optional* 3 tbsp. Brown sugar
  • *optional* 2 tsp vanilla

Just like the last recipe, mix all your ingredients in a medium mixing bowl to whenever the batter is at your preferred consistency. If the batter is too runny, add more flour; if it’s too thick, add more milk. Take about ¼ cup, or however large you want to make the pancakes to be, and pour onto a hot, oiled pan. Wait for lots of bubbles to form on one side of your pancake before flipping. Not enough bubbles might mean that it’s not cooked through enough to flip – they’ll taste exactly the same, but just won’t look as cute. Once you get a good sized stack, add butter, syrup or whatever your little heart desires on the top! You’ve worked hard for your pancakes so you know it’s time to #treatyoself.

Both of these pumpkin spiced carbo-loaded goodies are the perfect fall snack and a great addition to your morning. My roommates have been stealing slices in the morning to eat on the train before class, soccer practice or just cause they are truly addicting. I’ve already made three loafs since the first week in September, and since pumpkin is in season right now, it’s pretty inexpensive to make these treats from scratch! Sometimes I add in walnuts, pecans, or almonds to the bread or as toppings to the pancakes, which I highly suggest.

If you make either of these be sure to tag me – @aurorahinz on Instagram.0 I love to see all the creative ways people re-make and put their own twist on basic recipes like these.

No Comments Yet

Comments are closed