November 4, 2011
Though I love cupcakes, they are truly a special occasion sweet in my house. And we’ve had plenty of special occasions—and sweets—in October. I’ve been working on bringing it down a notch, especially as we prepare for the Thanksgiving onslaught. I’ve been eating salads for lunch and focusing on lighter dinners. The kids have been snacking on yogurt, snap peas and apples. We’re in the zone.
There’s only one problem: I’ve not been able to get these Pumpkin Cupcakes out of my head.
Something had to be done. I needed to find a way to convert those mapley cream cheese topped gems into something a little healthier. Something like pumpkin bread.
That’s right folks, this bread came out heavenly. It has a dense, but soft crumb—just how I like my sweet loaves—and tons of spicy fall flavor.
It was just what I needed to sate my pumpkiny baked good craving. Too bad I doused the second loaf in a caramel glaze! (Or is it?)
Let me end with this, ahem, justification: if you glaze the bread the way I did, it’s really just a little slick of caramel sauce. Nothing too crazy, you see. I’m still totally in the zone.
Perfect Pumpkin Bread (with Optional Caramel Glaze)
(can be shared with kids 10+ mos)*
*Note: Though there is nothing in this recipe that is unsafe for younger children, I recommend it for kids 10+ mos due to the relatively high sugar content. If you choose to share this with any young eaters, consider skipping the caramel glaze—this bread is delicious even without. Either way, be sure to serve age appropriate portions. Just a little of this sweet bread goes a long way with the kiddos.