Friday, October 16, 2015

P.S., it's Fall: Spiced Pecan Pumpkin Bread

It's mid-October and the seasonal sights are in transition and perfect. You walk outside in your favorite red scarf as a cool, gentle autumn breeze sweeps through your face. Outside-- bright hues of red, orange, yellow, and green fill your sight of that perfect image of the fall foliage you can't wait to see every year. You've got things to do today, but amidst all the chaos the universe wants to remind you,

P.S., it's fall.

And by PS, I mean PUMPKIN SPICE.
I’d like to introduce the first baking series of the CopyCass blog—“PS, it’s fall.” During the fall season, I’ll be posting about different pumpkin spice recipes to really ring in the new season!

For the first edition, I tried out Williams-Sonoma’s Spiced Pecan Pumpkin quick

Why this pumpkin spice recipe?
It's pretty simple. Williams-Sonoma has always been a bit of household name when it came to baking and during one of their "end of summer" sales, I found myself excitedly eyeing all of their pumpkin/fall products. If their baking appliances were great, why not their edible products?

-8 tbs. (1 stick/125g) unsalted butter
-1 cup (250ml) water
-2 eggs
And by “quick,” it is a pretty quick process from the mixing to cleanup!

Thing to note: the batter seemed a little mushy when I poured it in!
And it turned out pretty good! It was ready at 55 minutes (even just a little before). It was just a little dry, so if you’d like—adding a cream cheese frosting would work just fine!

Directions (from back of bag)
Preheat oven to 350.
In a large bowl, combine the quick bread loaf mix, 8 Tbs. melted unsalted butter, 1 cup of water and 2 eggs and mix thoroughly until smooth and blended. Pour the batter into a greased 4-by-8-inch loaf pan and spread evenly. Bake until a toothpick inserted into the top comes out clean, 55 to 65 minutes. Cool in the pan 15 minutes, then unmold. Serve warm or room temperature.

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