I cannot function without my coffee in the morning. There are three things I need: My cup of Joe in the morning, I need to eat or I will get grumpy, and I need my glass of wine in the evening. It’s my routine and if you get me off my schedule, watch out.
So as you can imagine when my coffee maker kicked the bucket I was not a happy camper. I had my coffee maker for over 10 years so it definitely did its time.
Thankfully, while shopping around for a new coffee maker my friends over at KitchenAid came to the rescue and offered to send me a brand spanking new coffee maker. I didn’t even know that KitchenAid made coffee makers. Did you?
The best part is not only did they send me one, but a lucky Muy Bueno reader will be receiving a KitchenAid 12-Cup Thermal Carafe Coffee Maker too.
After two weeks drinking instant coffee and purchasing pricey pumpkin spice lattes at my local coffee shop I was ecstatic when my shipment arrived. I proudly displayed it on my countertop and stood there and just admired it for a few minutes. Then I brewed a pot of coffee. The soothing sound was music to my ears. I love the look of it and especially love the thermal carafe, which keeps coffee warm for hours.
My mom was in town for a few weeks, and every morning after I dropped off my kids at school, my mom and I would be home alone together – we would make breakfast, sit at the kitchen table, sip our coffee with a splash of Kahlúa (shhh, don’t tell anyone), and would enjoy our morning talks in my quiet house. It was heavenly.
One day she made this delicious pumpkin bread recipe with homemade pumpkin puree made from leftover Halloween jack-o-lanterns just like my grandma used to make. The house smelled delightful and a fresh cup of coffee was the perfect accompaniment to this bread. If you do not have fresh pumpkin puree do not worry, it can be made with canned pumpkin too.
This pumpkin bread recipe makes two loaves and freezes well. Make one for your family and give the other one of these delicious homemade breads as a special holiday present.
For this giveaway, KitchenAid is offering a 12-Cup Thermal Carafe Coffee Maker. And our publisher Hippocrene Books will also send out the winner a copy of the new paperback Spanish edition of Muy Bueno: Tres Generaciones de Auténtico Sabor Mexicano.
Please use the Rafflecopter widget below to enter to win this amazing giveaway.
Fresh Homemade Pumpkin Puree & Pumpkin Bread
- 3 ½ cups flour
- 1 ½ teaspoon salt
- 2 teaspoons baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 cups fresh pumpkin puree, or canned pumpkin plus 1 cup granulated sugar
- 2 cups of granulated sugar
- 4 eggs
- 2/3 cup water
- 1 cup canola oil
- 1 cup chopped pecans, optional
Make Pumpkin Puree:
- Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
- In a large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
- Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher. Strain the cooking liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
- In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2⁄3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
- Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
Make Pumpkin Bread:
- Preheat oven to 350 degrees F.
- Combine flour, salt, baking soda, nutmeg, and ginger in a bowl.
- In a separate bowl combine sugar, eggs, and pumpkin. Add the dry ingredient to the mixing bowl. Add the water and oil. Add the pecans, if using, and mix well.
- Pour into two greased 8-inch x 4-inch loaf pans.
- Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
- Makes 2 loaves.
- If you do not have fresh pumpkin puree do not worry, it can be made with canned pumpkin too.
Disclosure: This giveaway is provided by KitchenAid and Hippocrene Books. All opinions are my own.