Pumpkin Bread

This is my second time with this recipe and it is a keeper for sure! I am sorry to admit that I'm a bit of a failure when it comes to making banana bread...I've been on the quest for quite some time now and haven't quite done it right, this on the other hand is another story. This time I sprinkled some Trader Joe's semi-sweet chocolate chips on top and it turned into a bit of a chocolate river down the middle...a pleasant surprise! I also used King Arthur's white whole wheat flour, making it a little healthier but not any less delicious. Pumpkin Bread

Mix:

1 c. pumpkin

1/2 c. oil

1 1/2 c. sugar

2 eggs

Add:

1 3/4 c. flour

1/4 t. baking powder

1 t. baking soda

3/4 t. salt

1/2 t. cloves

1/2 t. cinnamon

1/2 t. nutmeg

Pour into greased loaf pan and bake for about an hour at 325 degrees.

Apple Cider Syrup

We had this along with our pumpkin pancakes on Halloween morning. I made the syrup and mixed the dry ingredients (I left out chocolate chips this year) for the pancakes the night before making it pretty quick to put together in the morning. The syrup paired nicely with the pancakes and was definitley the highlight for me.

Apple Cider Syrup

1 1/2 c. apple cider
1 c. corn syrup
1 t. lemon juice
1/2 t. nutmeg
1 c. brown sugar
4 T. butter
1 t. cinnamon

Bring to a boil then turn down heat and simmer for 20+ minutes until thickened. Let stand for 30 minutes.

*I halved the recipe and it was plenty for us!

(I found this recipe in the comments section on the blog This Week for Dinner in a call for pumpkin recipes...it was suggested with another pumpkin pancake recipe)