A rather perfect loaf. From me to you. A favorite recipe from when we lived in Portland, Oregon.
Autumn in Portland is soft and rainy. Foggy. And slow to frost. The scents of Ponderosa pine and red cedar infuse our morning walk with a woodsy familiarity my New England soul craves, as yellow willow leaves flutter earthward, dreamlike, cinematic.
Time to pull on sweaters. Dig out a favorite scarf. Stack kindling and firewood. Choose a new book to love (I am reading Mink River by Brian Doyle– a lovely, lyrical, michievous book infused with Irish-American sensibility and Salish stories).
And best of all, it is finally time- for pumpkin lovers everywhere- to fill the pantry shelves with tins of our favorite curcurbit. Because, Dear Reader… it's time to bake. And I have a fabulous, flavorful, autumn-worthy gluten-free pumpkin bread recipe for you.
A huge, gorgeous pumpkin loaf.
Enjoy warm from the oven, with butter or cream cheese. Or make it ahead: Bake it. Wrap it. Freeze it.
And Babycakes, it will feed a crowd.
READ MORE: GET THE RECIPE »
I love cheesecake, so I was excited to find this recipe just in time for Thanksgiving! My husband is a pumpkin pie lover and declared that this dessert is “even better than pumpkin pie.” I think it was a success!
Pumpkin Caramel Cheesecake Bars
38 Ginger Snap cookies, finely crushed (about 1 1/2 cups)
1/4 cup butter, melted
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
15 oz pumpkin
1 Tbsp pumpkin pie spice
1 tsp vanilla
caramel topping and whipped cream
Preheat oven to 325. Crush ginger snaps (I used my blender), and mix with the melted butter. Press onto the bottom of a 9X13 pan. Beat cream cheese and sugar with an electric mixer until well blended. Add pumpkin, spice and vanilla and mix well. Add eggs, 1 at a time, mixing on low speed after each one just until blended. Pour the mixture over the crust. Bake for 45 minutes or until center is almost completely set. Cool completely and then refrigerate for at least 4 hours before serving. Cut into squares just before serving and drizzle each serving with caramel topping and serve with whipped cream. Enjoy!
First, you’ll need to make some cream cheese pound cake. The best ever! Click here for the recipe!
After the cake is totally cooled or a day old you will cut fairly thick slices. For each serving cut 2 slices and lay on a nonstick foil lined pan. On one slice place 3 marshmallow halves. The other slice stays plain. Broil both slices just until the marshmallows are nicely toasted. Remove and immediately lay on half a Hershey bar that was room temp. (Cold chocolate won’t melt as well.) Top with the other slice and dig in!